Homemade Crumbed Chicken Schnitzel - (Hand Cut Chicken)

This chicken schnitzel is breast fillet butterflied, flattened and crumbed by hand in-store. Crumbing fresh rather than freezing matters: the coating stays attached in the pan instead of sliding off as a frozen crumb thaws.

Around 24g protein per 100g cooked. Shallow fry in about 1cm of oil over medium-high heat for 3 to 4 minutes a side until golden and cooked through, then rest on a wire rack, not paper, so it stays crisp; do not cover it, which softens the crumb with steam.

It is the base for a chicken parmigiana, a schnitty roll, or a simple schnitzel with lemon and salad. Flattening the breast first keeps it tender and helps it cook evenly.