Chicken Schnitzel
Thin, crispy breaded chicken cutlet fried until golden brown. A quick, satisfying main dish with a crunchy exterior and tender meat inside.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
comfort foodsatisfyingEuropeanGerman-Austrianchickencrunchytenderweeknight dinner
Ingredients
- 2 whole boneless skinless chicken breasts
- ½ cup all-purpose flour
- 2 whole eggs
- ¾ cup breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup vegetable oil
- 1 whole lemon
Instructions
- 1
Place chicken breasts between plastic wrap and pound thin, about 0.25 inch.
- 2
Set up three bowls with flour, beaten eggs, and breadcrumbs mixed with salt and pepper.
- 3
Coat each cutlet in flour, shaking off excess, then egg, then breadcrumbs.
- 4
Heat oil in a large skillet over medium-high heat until shimmering.
- 5
Fry cutlets 3-4 minutes per side until golden brown and cooked through.
- 6
Transfer to paper towels to drain excess oil, then serve with lemon wedges.
Tools you’ll need
- meat mallet
- large skillet
- three shallow bowls
- paper towels
- tongs
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