My BEST Chicken Schnitzel...super light and CRISPY 💯

Ingredients

• 4 pieces Chicken Breast (boneless, skinless; pounded to <1 cm thickness)
• 2 teaspoons Kosher Salt (for dry brine)
• 1 cup All-Purpose Flour (for dredging)
• 2 large Eggs (beaten)
• 1.5 cups Panko Breadcrumbs (Japanese style, fine)
• 0.5 cup Parmesan Cheese (freshly grated, mixed into panko)
• 2 cups Vegetable Oil (for deep‑frying, 1 cm depth, high smoke point)
• 2 cups Green Cabbage (shredded finely)
• 0.25 cup Kewpie Mayonnaise (Japanese mayo for coleslaw)
• 1 tablespoon Lime Juice (freshly squeezed)
• 0.25 cup Tonkatsu Sauce (store‑bought Japanese sauce)
• 1 piece Lemon (cut into wedges for serving)
• 1 handful Paper Towels (for patting moisture off chicken)

Instructions

1. Trim and Pound Chicken

   Place chicken breasts on a cutting board, trim any excess fat, then cover with parchment paper and pound with a meat mallet or rolling pin until each piece is uniformly thin—about the thickness of an index finger (<1 cm).

   Time: PT10M

2. Dry Brine the Chicken

   Sprinkle both sides of each pounded chicken piece with kosher salt, ensuring even coverage. Let the chicken rest at room temperature for at least 20 minutes so the salt penetrates and draws out moisture.

   Time: PT20M

3. Prepare Panko‑Parmesan Mix

   Put the panko breadcrumbs into a zip‑lock bag, add the grated Parmesan, seal, and crush with a rolling pin or wine bottle until the mixture is fine and evenly combined.

   Time: PT5M

4. Set Up Dredging Station

   Arrange three shallow dishes: one with flour, one with beaten eggs, and one with the panko‑Parmesan mixture. Have paper towels nearby for drying the chicken.

   Time: PT5M

5. Pat Chicken Dry

   Remove the brined chicken from the board, use paper towels to blot away any released liquid and excess surface salt. This step prevents soggy coating later.

   Time: PT3M

6. Coat the Chicken

   Working one piece at a time, dip the chicken first into flour (shake off excess), then into the beaten egg, and finally press into the panko‑Parmesan mixture, ensuring an even coat. Place coated pieces on a plate.

   Time: PT7M

7. Chill Coated Chicken

   Cover the coated chicken loosely with plastic wrap and refrigerate for at least 10 minutes. This firms the crust and reduces splatter when frying.

   Time: PT10M

8. Make Quick Japanese Coleslaw

   In a bowl, combine shredded cabbage, Kewpie mayonnaise, and lime juice. Toss until the cabbage is evenly coated. Set aside.

   Time: PT5M

9. Heat Oil for Frying

   Pour vegetable oil into the skillet to a depth of about 1 cm. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

10. Fry the Schnitzels

    Carefully lower one or two schnitzels into the hot oil. Fry for 2–3 minutes per side, flipping frequently for an even golden color. Remove and place on a wire rack.

    Time: PT16M

    Temperature: 350°F

11. Finish in the Oven

    Transfer the wire rack with fried schnitzels onto a baking sheet and place in a pre‑heated 350°F oven for 5 minutes to ensure the chicken is cooked through.

    Time: PT5M

    Temperature: 350°F

12. Plate and Serve

    Arrange the schnitzels on a serving platter, add a generous scoop of coleslaw, drizzle tonkatsu sauce, and garnish with lemon or lime wedges. Serve immediately while hot and crispy.

    Time: PT3M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g