Chicken Schnitzel

4 servings

30 minutes

Recipe by Konstantin Borisov, chef of the restaurant Dizengof 99.

Energy value per serving

• Calories: 758.7
• Proteins: 52.1g
• Fats: 13.4g
• Carbohydrates: 94.8g

Ingredients

• Chicken breast: 2 pc
• Chicken egg: 4 pc
• Soy sauce: 50 ml
• Dijon mustard: 50 g
• White crackers: 500 g
• Vegetable oil: 1 l

Cooking steps

1. Remove the bone, tendons, and small fillet from the chicken breast. Cut it in half along the fibers to make two equal halves.

   Required ingredients:

   • Chicken breast: 2 pieces

2. Cover the chicken fillet with plastic wrap and lightly pound the schnitzel with a kitchen mallet.

3. Prepare the liaison by combining eggs, soy sauce, and mustard. Whisk vigorously.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Soy sauce: 50 ml
   • Dijon mustard: 50 g

4. Dip the schnitzel in breadcrumbs to fully coat the chicken.

   Required ingredients:

   • White crackers: 500 g

5. Carefully dip the fillet in the batter, then back into the breadcrumbs.

   Required ingredients:

   • White crackers: 500 g

6. Place the schnitzel on the board and pound it well to stick the breadcrumbs to it.

7. Pour 250 ml of oil into the pan, and once it heats up, immerse the schnitzel in the hot oil. Fry it first on one side, then on the other — for three minutes on each side.

   Required ingredients:

   • Vegetable oil: 1 l

8. Pat the ready schnitzel with a paper towel.

9. Serve with mashed potatoes and a slice of lemon.