Chicken Schnitzel

Ingredients: (serves 2)

3 chicken breast (half breast)

1 cup panko breadcrumbs

1/4 cup finely grated Parmesan cheese

1 egg (lightly whisked)

1/2 cup plain flour 

Cooking oil (for shallow frying)

Lemon wedges - to serve

Chili Sauce - to serve

Sea salt - to season the chicken breast

Methods:

1. Slice each chicken breast into half lengthwise, if you have a large breast.  For mine, it is hard to get a large thick breast, so I use 3 chicken breast, trim the breast to make sure each is having even thickness, and keep the trimmed breast meat for other cooking/stir-frying.  You can use a meat millet to lightly pound chicken into even thickness.
2. Season each sides of the chicken meat with generous amount of sea salt.  Rest for 20 minutes to allow salt to penetrate.
3. Place breadcrumbs in miller and mill until fine.  Transfer breadcrumbs to a large shallow plate/tray.  Add in Parmesan cheese and mix well.
4. Crack an egg into a separate dish, lightly whisked.
5. Use paper towel to pat the chicken pieces dry.  Then dip each fillet into the flour, tap off excess flour, then drop into the egg, and finally place into the breadcrumbs mixture.  Press breadcrumbs onto the fillets.  Place in a dry tray and allow to set in the fridge for at least 10 minutes.  Reserve leftover breadcrumbs.  Tips for coating the chicken, use the right hand to place the fillet into the dry ingredients, flour and breadcrumbs; while the left hand for the egg coating, which is the wet ingredient.
6. Preheat oven to 150 degree Celsius.
7. Take chicken out of the fridge and sprinkle with reserved breadcrumbs  to ensure there are no wet spots.
8. Fill a large frying pan about 1" oil.  Place over medium-high heat.  Cook chicken in batches, keep turning the fillets to ensure even color.  Drain on a rack set over baking tray.  Keep warm in oven as you cook the rest.
9. Serve with side dishes of your liking with chili sauce.  You can use any types of your preferred sauces.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.