Chicken Schnitzel
4 servings
30 minutes
Recipe by Konstantin Borisov, chef of the restaurant Dizengof 99.
1
Remove the bone, tendons, and small fillet from the chicken breast. Cut it in half along the fibers to make two equal halves.
- 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.
- Chicken egg: 4 pieces
- Soy sauce: 50 ml
- Dijon mustard: 50 g
4
Dip the schnitzel in breadcrumbs to fully coat the chicken.
- White breadcrumbs: 500 g
5
Carefully dip the fillet in the batter, then back into the breadcrumbs.
- White breadcrumbs: 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.
- Vegetable oil: 1 l
8
Pat the ready schnitzel with a paper towel.
9
Serve with mashed potatoes and a slice of lemon.
