Schnitzel

Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to a uniform thickness of about five millimetres. The cutlets should be very thin and even so they cook quickly and the breading stays crispy.

Set up a three-stage breading station in shallow dishes: seasoned flour, beaten egg mixture, and breadcrumbs. Working systematically from left to right prevents the coating from becoming clumpy and ensures even, thorough coverage.

Dredge each pounded cutlet first in flour, shaking off all excess. Then dip in the beaten egg, allowing any drips to fall off. Finally, press into the breadcrumbs on both sides, coating thoroughly but not pressing too firmly. The coating should sit loosely.

Let the breaded cutlets rest on a wire rack for five minutes. This brief rest helps the coating adhere properly so it does not separate from the meat during frying. The breading should not be packed tight against the meat but float slightly.

Heat the clarified butter or oil in a large heavy skillet until it reaches 170C and shimmers visibly. The fat should be about one centimetre deep. Place two schnitzels at a time in the pan, not overlapping, and cook for three to four minutes per side.

Gently swirl the pan while frying so the hot fat washes over the top surface of the schnitzel. This wave-frying technique puffs the breading slightly and creates the characteristic wrinkled, golden crust that separates from the meat underneath.

Remove the golden schnitzels and drain briefly on a wire rack, never on paper towels which trap steam and make the crust soggy. Season with a pinch of salt and serve immediately with lemon wedges, potato salad, and lingonberry jam on the side.