Lightly salted chicken marinated in rice wine and breaded in the classic three steps of flour, egg and panko breadcrumbs. This way the schnitzel turns out crispy on the outside and juicy inside. Best served with lemon or a light potato salad.

Category: main course
Portion: 150 g
Yield: 10 servings
Nature (TCM): neutral

TCM: Chicken is neutral and easy to digest; the fried coating makes it more filling.

Ingredients

Meat

Chicken breast or thigh (trimmed of sinew) – 1.2 kg
Rice wine – 50 ml
Salt – to taste

For breading

All-purpose flour – 80 g
Eggs – 3
Fine panko breadcrumbs – 200 g
Salt – a pinch (in the eggs)

For frying

Frying oil – 400 ml (e.g. canola or sunflower)

Method

Preparing the meat: trim the chicken of sinew and membranes and gently pound it into thinner slices.
Marinating: the day before, salt the meat, pour the rice wine over it, cover and let it marinate in the fridge (at least 6 hours).
Breading: coat each slice in flour, then in beaten egg and finally in panko breadcrumbs.
Frying: heat the oil in a pan to 170–180 °C. Fry the schnitzels on both sides until golden brown (about 3–4 minutes per side).
Resting: let the finished schnitzels drain on paper towels to remove excess oil.

Serving

Serve with lemon or a light potato salad. Portion ~150 g, total weight ~1.5 kg.

Key ingredients

Potatoes: Complex carbohydrates, potassium and vitamin C; a filling side.
Chicken: Lean, easily digestible protein.

Why it’s good for the body

Chicken is a source of quality protein and is easy to digest.
The panko coating adds a crispy texture and makes it more filling.

Traditional and functional notes on the ingredients — not medical claims.

Notes

For an extra-crispy result, let the breaded schnitzels rest for 10–15 minutes before frying.
For a lighter version, the schnitzel can be baked in the oven (200 °C, 15–18 minutes, turning halfway through).
Rice wine can be replaced with dry white wine or kefir.
A gluten-free version is possible with GF flour and breadcrumbs.