Chicken schnitzel

Shallow-fry in a thin layer of hot oil over medium heat, turning once, until both sides are golden and the centre reaches 75 °C. Drain briefly on a wire rack rather than stacking the schnitzels, which can make the crust soggy.

Yes. Brush or spray both sides lightly with oil and air-fry in a single layer at 200 °C, turning halfway; start checking after about 10 minutes, as thickness and air fryers vary. The centre should reach 75 °C.

Pound the chicken between sheets of baking paper until it is an even thickness, about 1 cm, then pat it dry before coating. Press the breadcrumbs on firmly and fry soon after breading so the coating adheres.

A squeeze of lemon cuts through the crisp coating; potato salad, cucumber salad or chips make familiar accompaniments. It also works sliced in a sandwich with lettuce and a little mayonnaise.

Cool it promptly, refrigerate in a covered container and eat within two days. Reheat in an oven or air fryer until piping hot throughout; a microwave warms it but softens the coating.

Breaded chicken fillet has more protein: 21.5 g per 100 g, compared with 19 g in chicken schnitzel.

A palm-sized piece is a practical serving; its protein amount depends on its weight. Chicken schnitzel provides 19 g of protein per 100 g.