Instructions
- Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch (0.6 cm) thick.
- In one shallow bowl, combine the flour, salt, and pepper. Place the whisked eggs in a second bowl, and the bread crumbs in a third bowl.
- Working quickly, coat each chicken breast first in the flour mixture, shaking off any excess.
- Dip the chicken into the eggs, allowing excess to drip off, then press into the bread crumbs until fully coated.
- Heat the vegetable oil in a non-stick skillet over medium-high heat. Once hot, add the chicken breasts. Fry for 4 minutes per side, or until golden brown and cooked through.
- Transfer the cooked schnitzel to a wire rack to drain and maintain crispiness.
- Serve immediately with lemon wedges or your favorite dipping sauce.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Servings: 3–6
- Difficulty: Easy
Variations & Substitutions
- Swap panko breadcrumbs for regular bread crumbs for extra crunch.
- Add paprika or garlic powder to the flour for extra flavor.
- Use chicken thighs instead of breasts for juicier schnitzel.
- Bake instead of frying: 400°F (200°C) for 20 minutes, flipping halfway through.
Serving Suggestions
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