Chicken Schnitzel
Thinly pounded chicken breast breaded and fried until golden and crispy.
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Ingredients
- 2 large boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup plain breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup vegetable oil for frying
- 2 tablespoons unsalted butter
- 4 pieces lemon wedges
- 1 tablespoon fresh parsley(optional)
Instructions
- 1
Butterfly the chicken breasts and cut them into four smaller cutlets.
- 2
Place cutlets between two sheets of plastic wrap and pound with a meat mallet until they are an even 1/4 inch thickness.
- 3
Set up three shallow bowls: one with flour mixed with salt, pepper, and paprika; one with beaten eggs; and one with breadcrumbs.
- 4
Dredge each chicken piece in the flour, shaking off the excess, then dip into the egg wash, and finally coat thoroughly with breadcrumbs.
- 5
In a large skillet, heat the vegetable oil and butter over medium-high heat until it reaches approximately 350 degrees Fahrenheit.
- 6
Carefully place the chicken in the hot oil, working in batches to avoid overcrowding the pan.
- 7
Fry for 3-4 minutes per side, gently shaking the pan occasionally to ensure the oil flows over the top, until the crust is deep golden brown.
- 8
Remove the chicken and drain on paper towels for one minute before serving with lemon wedges and chopped parsley.
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