Chicken Schnitzel
Chicken Schnitzel is a crispy and juicy dish made from pounded chicken breasts, coated in breadcrumbs and fried to perfection.
Servings: 4 servings
Equipment
- Meat Mallet
- Skillet
- Shallow Dishes
- Paper Towels
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts About 1.5 to 2 pounds total.
Breading
- 1 cup all-purpose flour For dredging.
- 2 large eggs Beaten.
- 1.5 cups breadcrumbs Fine or panko breadcrumbs.
- 0.5 teaspoon salt To enhance flavor.
- 0.5 teaspoon black pepper Freshly ground.
- 1 teaspoon garlic powder Optional.
- 1 teaspoon paprika Optional.
- 0.5 cup vegetable oil or clarified butter For frying.
Serving
- to taste fresh lemon wedges For serving.
- to taste fresh parsley Finely chopped, for garnish.
Instructions
- Prepare the chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound the chicken to an even thickness of about 1/4 inch.
- Set up a dredging station: In three shallow dishes, place the flour in the first dish, beaten eggs in the second, and breadcrumbs mixed with salt, pepper, and optional spices in the third.
- Dredge the chicken: Coat each piece of pounded chicken in flour, dip in beaten eggs, and then press into breadcrumbs until evenly coated.
- Heat the oil: In a large skillet, heat the vegetable oil or clarified butter over medium heat until hot.
- Fry the schnitzels: Carefully place the breaded chicken into the hot oil, frying for about 3-4 minutes on each side until golden brown.
- Drain excess oil: Transfer the cooked schnitzels to a plate lined with paper towels to absorb any excess oil.
- Serve: Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Notes
For variations, consider adding herbs to the breadcrumbs or making a gluten-free version with alternative flours and breadcrumbs.