Italian style chicken breast schnitzel
3 servings
30 minutes
Italian-style chicken breast schnitzel is a dish that embodies the simplicity and elegance of Italian cuisine. Juicy, thinly pounded pieces of chicken, generously seasoned with aromatic Italian herbs, are quickly fried over high heat while retaining tenderness and juiciness. The finishing touch is the delicate citrus aroma of lemon juice that adds freshness and a slight tang to the dish. This schnitzel pairs wonderfully with mashed potatoes or a light vegetable garnish, creating a harmony of flavors. The Italian roots of this recipe are evident in its simplicity and focus on natural ingredients that reveal the full palette of Mediterranean aromas. A great choice for those who appreciate rich yet balanced flavors!
1
We take the chicken breast, wash it, then cut it so that it's convenient to pound, meaning the pieces should be wide and 1-1.5 cm thick. I usually get 8-12 pieces. Then we pound them as thin as possible, almost to transparency. After that, we salt and coat them in Italian herbs and let them sit for 5-10 minutes.
- Chicken breast: 1 piece
- Salt: to taste
- Italian Herbs: to taste
2
Meanwhile, heat the pan well, preferably with a thick bottom or grill. Pour flour into a plate for coating the chicken. Then fry it. Fry very quickly over high heat. A rough guideline is 5-7 seconds on each side or even faster. Fry and place the schnitzels on a plate. The frying speed is very important — the longer you keep it on the fire, the tougher the meat will be; that's why it's better to pound until translucent and fry for a few seconds.
- Wheat flour: 100 g
- Sunflower oil: 30 ml
3
When the whole chicken is fried, we make the flavoring). Mix 3 tablespoons of lemon juice and 1 tablespoon of water; if the lemon is homemade or it's lime, you can use 3 tablespoons of lemon and 2 tablespoons of water.
- Lemon juice: 3 tablespoons
- Lemon juice: 3 tablespoons
- Lemon juice: 3 tablespoons
4
Wipe the pan with a paper towel from burnt flour or take another pan if you don't want to wipe it. Then: pour 1/3 lemon water into the pan, place some schnitzels in that puddle, spray them on top, add more schnitzels and spray again. In the end, you should use all the lemon water. Then cover with a lid and let it sit for 5-7 minutes on the cooling pan or place it on the smallest burner. The chicken should just soak in the juice in warmth and not be stewed.
- Lemon juice: 3 tablespoons
- Lemon juice: 3 tablespoons
- Lemon juice: 3 tablespoons
5
After that, we enjoy the tender, melt-in-your-mouth chicken with a subtle aroma of Italian herbs and a pleasant tang. I think mashed potatoes go best with schnitzels, although it seems odd to connect Italy with potatoes?) Bon Appétit.