Crispy schnitzels (Print Version)
# Ingredients:
→ Main items
01 -
4 chicken cutlets (or pork or veal, your choice)
02 -
8 tbsp breadcrumbs
03 -
4 tbsp all-purpose flour
04 -
1.5 tsp sweet paprika
05 -
Salt and black pepper to taste
06 -
2 eggs
07 -
6-8 tbsp olive oil (adjust based on cutlet size)
→ For garnish
08 -
1 lemon
# Instructions:
01 -
Line a baking tray with parchment paper and preheat your oven to 200°C (traditional heat).
02 -
Cover the cutlets with plastic wrap and gently pound them with a rolling pin or the bottom of a heavy pan. Season both sides with salt and pepper.
03 -
Grab 3 shallow dishes: pour the flour in the first, beaten eggs in the second, and breadcrumbs in the last.
04 -
Dip each cutlet into the flour first, then coat it with the beaten eggs, and finish by pressing it into the breadcrumbs. Make sure the crumbs stick well.
05 -
Lay the breaded cutlets on the tray in a single layer. Combine the olive oil with paprika, then brush both sides of the cutlets with this oil mixture.
06 -
Place the tray in the hot oven for about 20 minutes. Flip the cutlets halfway through (after 10 minutes) so both sides get nicely browned.
07 -
Plate up the golden cutlets and garnish with some lemon wedges.
# Notes:
01 -
Baking the cutlets keeps them juicy and avoids messy oil splatters in your kitchen.
02 -
Feel free to swap chicken cutlets for veal or pork ones.
03 -
Organizing the breading setup (flour, egg, breadcrumbs) makes this step much easier.
04 -
Brushing the coated cutlets with olive oil makes them crispy even when baked.