Print

Chicken Schnitzel

Print Recipe

Juicy fried chicken schnitzel pounded super-thin for extra crispiness, coated in seasoned breadcrumbs and fried until golden brown.

Ingredients

Scale
  • 1 1/2 inches vegetable oil (for frying)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1 teaspoon paprika
  • 1 teaspoon salt, plus more for seasoning
  • Freshly ground black pepper
  • 4 boneless, skinless chicken breasts
  • Lemon wedges (for serving)

Instructions

  1. Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet and heat over medium-high heat to 360°F using a deep-fry thermometer.
  2. Set up a dredging station with flour in one bowl, beaten eggs in another, and seasoned breadcrumbs (with paprika, 1 teaspoon salt, and pepper) in a third bowl.
  3. Place a piece of chicken between two large pieces of plastic wrap and pound with a rolling pin or blunt object until very thin without tearing. Repeat with remaining chicken.
  4. Coat each chicken piece first in flour, then in egg wash, and finally in the seasoned breadcrumbs.
  5. Fry the chicken in batches, flipping once, until golden brown, about 2 to 3 minutes per side.
  6. Transfer fried chicken to a wire rack set over a baking sheet to drain and season both sides with salt and pepper.
  7. Keep warm in the oven if not serving immediately and serve with lemon wedges.

Notes

Pounding the chicken thin ensures a crispy texture and quick cooking. Use a deep-fry thermometer to maintain oil temperature for best results. Serve immediately with fresh lemon wedges for added brightness.

Nutrition

Find it online: https://www.receipster.com/chicken-schnitzel/

Themes by WordPress