How to Make Classic Schnitzel | Chef Vic Cuisine

Описание: German for "slice", this chicken dish is very tasty and the breading has the best crunch! Hope you enjoy! In this video, you'll learn how to make Classic Schnitzel. (RECIPE BELOW!)
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Ingredients:

1 lb. (450g) boneless skinless chicken breasts (about 2 large breasts)
2 large eggs
1⁄2 cup (60g) flour
1 cup (125g) breadcrumbs (matzo meal)
1 tbsp (5g) sesame seeds
1 tbsp (9g) paprika
1⁄4 tsp (1.5g) salt + more to taste
Black pepper for seasoning + to taste
Vegetable oil for frying
~Optional~
2 tsp (10mL) buttermilk
Fresh lemon wedges for garnish


Method:
Remove the fat, any attached tenderloins, and tendons from the chicken breasts.
Slice carefully horizontally into the thickest round edge of the chicken breast to split the breast down the middle. You should have four breasts of relatively equal size, and possibly a couple of tenderloins too for frying.
Place the chicken breasts and tenderloins in their own Ziploc bag. Use the flat side of a tenderizer to pound the breasts until they all are of equal thickness, roughly 1⁄4” - 1⁄2” thin throughout.
Sprinkle a thin layer of salt and pepper on both sides of the chicken pieces and press into the flesh to secure the seasoning.
Pour oil into a skillet, pan, or deep fryer until it is deep enough for frying. Heat the oil slowly over medium heat (350°F (176°C)).
Place the chicken on a plate and set aside. Set up three bowls or dishes, and a large empty plate for the coating process.
In the first bowl, add the flour. In the second bowl, whisk the eggs together with 2 tsp of water (or optionally 2 tsp of buttermilk) until well mixed. In the third bowl, mix the breadcrumbs, sesame seeds, paprika, and 1⁄4 tsp salt until well blended.
Dip each breast into the breading bowls, first dredge the breast with flour.
Second, dip the floured breast in the egg until well coated.
Finally, place the egg-covered breast into the bowl of breadcrumb mixture. Coat the breast evenly with breadcrumbs on all sides. Repeat for the remaining chicken pieces. (I find it easier to have one hand designated for dipping in the dry bowls and one hand for dipping in the egg wash. This way you avoid a mess in the coating process).
The oil should be 350°F (176°C) hot. The oil should be below its boiling point and not smoking. Test the oil with a smaller piece of chicken to start. Fry the breasts one at a time until they are golden-brown on each side for about 2-3 minutes on each side or if there is enough oil to submerge the chicken entirely, around 2 minutes and 30 seconds total for each breast.
After frying, set the schnitzels on a paper-towel lined drying rack to drain the excess oil. Sprinkle the schnitzel with additional salt to your personal taste. Serve hot with lemon wedges and enhance the schnitzel with additional sesame seeds.
Tips & Variations:
Do not fry more than a breast at a time. It will bring the oil temperature down and the chicken will become very greasy. Try eating the schnitzel alongside the Mediterranean salad [Recipe found in Chapter 7: Fresh Salads].
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TIMESTAMPS
0:00 Intro
0:31 Ingredients
1:35 Method
7:27 Results
8:07 Outro