Golden Chicken Schnitzel with Fries and Lemon

Method 6 steps

1. 01

   Soak the cut potatoes in cold water for 10 minutes, then dry well. Fry at 325 F for 5 minutes, drain, and hold while you prepare the cutlets.

2. 02

   Place each butterflied breast between plastic wrap and pound to an even 1/4 inch thickness. Season both sides with salt and pepper.

3. 03

   Dredge each cutlet in flour, dip in the egg, then lay in the breadcrumbs without pressing so the coating stays loose and airy.

4. 04

   Heat the oil in a wide skillet to 340 F. Fry one cutlet at a time, spooning hot oil over the top, for 2 to 3 minutes per side until deep golden and wavy.

5. 05

   Drain on a rack and sprinkle with salt. Raise the fry oil to 375 F and fry the potatoes again for 3 minutes until crisp.

6. 06

   Plate the schnitzels with the fries, lettuce leaves, lemon wedges and a small bowl of ketchup.

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