Chicken Schnitzel

Method

Place each chicken breast between cling film and pound with a meat mallet until approximately 5mm thick, being careful not to tear the meat. Set up three shallow bowls with flour mixed with salt and pepper in the first, beaten eggs in the second, and panko breadcrumbs in the third. Coat each flattened chicken breast first in flour, shaking off excess, then dip in egg, and finally press firmly into breadcrumbs, ensuring even coverage on both sides. Heat vegetable oil in a large shallow pan over medium-high heat until it reaches 160 degrees Celsius, then carefully place each schnitzel into the hot oil and fry for 3-4 minutes per side until golden brown and cooked through. Drain on kitchen paper and serve immediately with lemon wedges and traditional Israeli salad.