Chicken Schnitzel

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Butterfly each piece of chicken and gently open it up. Use a meat mallet to smash both butterflied sides so the chicken is about 1/3-inch (0.9cm) thick and massively wide. (Try to avoid making holes in it.) Season the chickenpieces with salt and black pepper, and let them sit for 5 minutes at room temperature.

Step 2

While the chicken is resting, add the all-purpose flour to a shallow dish. Whisk the eggs and water in a second shallow dish. Add the breadcrumbs to a third shallow dish.

Step 3

Fill a deep, 12-inch (30.5cm) cast-iron skillet with just enough vegetable oil to be 1/2- inch (1.3cm) deep, making sure the oil is no higher than halfway up the side of the skillet. Heat the oil to 350°F (180°C) over medium-high heat.

Step 4

When you’re ready to fry, completely coat a piece of chicken in the flour. Shake off the excess and then dip the chicken in the egg. Finally, fully coat the chicken in the breadcrumbs, gently pressing the chicken into the breadcrumbs to adhere them to the chicken . Repeat with the remaining chicken pieces.

Step 5

Fry the schnitzels, one at a time, for 2 to 3 minutes per side or until golden brown and cooked through, flipping them often.

Step 6

Serve with a lemon wedge