Buttermilk Schnitzel
Pane-Bistecca
We love schnitzel! And these buttermilk schnitzels are wonderfully soft and juicy! In Europe, this method of breading and marinating is not so well known, but in America it is common practice.
No matter which method you use, the schnitzel must be crispy on the outside and juicy on the inside, otherwise it’s no good! Here I show you one of the buttermilk variations, which is very simple!
No matter which method you use, the schnitzel must be crispy on the outside and juicy on the inside, otherwise it’s no good! Here I show you one of the buttermilk variations, which is very simple!
Ingredients
4 Chicken breasts
300 ml Buttermilk
1 tbsp Salt
1 tbsp Sugar
½ tsp Pepper
Paprika
Breadcrumbs and 4 tbsp flour, mixed
Oil and Butter for frying
Instructions
1
Step 1
Mix the buttermilk with the spices and sugar.
2
Step 2
Cut the chicken breasts in half, but not all the way through, to make one large piece. Cover with cling film and pound flat.
3
Step 3
Then marinate in the buttermilk overnight or for at least 6 hours.
4
Step 4
Mix the breadcrumbs with the flour and turn the cutlets in it several times until they are very well breaded.
5
Step 5
Heat the butter and oil in a shallow pan and fry the schnitzel until golden.
Serve the schnitzel with lemon wedges!
Notes
Just delicious! More Schnitzel
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