A shnitzel is a boneless cut of meat that is flattened and then coated and fried. This recipe creates the best and most tender chicken shnitzels with a lovely crispy coating. The dish goes beautifully with mashed potatoes or fries.
Trim any excess fat and clean the chicken breasts. Then put each chicken breast between two pieces of cling film and pound it down to flatten it to about quarter inch thickness without tearing the meat. This will help the shnitzels to cook quickly and evenly. Then put these flattened slices in the marination ingredients and refrigerate for at least 4 hours or up to overnight.
When ready to cook, remove the slices out of the marinade and shake off any excess mixture from them. Do not rinse them out as that will get rid of all the flavour. Set them aside on a plate to allow the chill from the chicken to reduce for about 15 minutes.
Have 3 wide bowls or flat plates ready. Put the flour, salt and pepper in one plate and mix it up. In the second plate, beat the egg with the 1 tbsp. milk. Then put the breadcrumbs (add any herbs or spices if you want) in the third plate. Set aside.
First dust each slice on both sides of seasoned flour. Then dip it in the egg and finally coat it with the breadcrumbs. Repeat for the other slice.
Then set the coated slices on a wire rack for about 5-10 minutes. This helps the coating to dry and adhere/stick to the chicken so that it won't fall off the during frying.
Heat a bit of oil in a frying pan and then carefully place the coated slices in the oil. Reduce the heat to medium low and allow the chicken to shallow fry until golden and crispy turning each slice after about 3-4 minutes so both sides cook evenly.
Remove from the oil and drain on kitchen towels. Serve the shnitzels with whatever accompaniments you prefer. I normally serve them with fries, a simple salad and some ketchup of chilli sauce. You can also serve them in a sandwich or burger for a quick meal on the go.