How to Make an Easy Authentic German Schnitzel

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, free‑range, locally sourced; each breast should be about 8‑10 oz)
• 1/2 cup All-Purpose Flour (for dredging; sifted)
• 2 large Egg (beaten)
• 1 cup Breadcrumbs (regular breadcrumbs, not panko; can be homemade from stale whole‑wheat bread)
• 1 cup Avocado Oil (high smoke‑point oil for frying)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 1 whole Lemon (cut into wedges for serving)

Instructions

1. Trim and Slice Chicken

   Place each chicken breast on the cutting board, trim any excess fat, and cut each breast in half horizontally to create four even pieces.

   Time: PT5M

2. Pound to Uniform Thickness

   Cover each piece with a paper towel and gently pound with the wooden meat mallet until about ¼ inch thick.

   Time: PT5M

3. Set Up Breading Station

   Arrange three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

   Time: PT3M

4. Dredge the Chicken

   Coat each chicken piece in flour, shaking off excess, then dip into the beaten egg, and finally press into breadcrumbs, ensuring an even coating.

   Time: PT5M

5. Preheat Skillet and Add Oil

   Place the cast‑iron skillet over medium‑high heat and add enough avocado oil to coat the bottom (about 1 cup). Heat until the oil shimmers and a drop of water sizzles.

   Time: PT5M

   Temperature: Medium‑high heat

6. Fry the Schnitzels

   Carefully place the breaded chicken pieces in the hot oil (do not overcrowd). Fry 3‑4 minutes per side, or until golden brown and cooked through. Flip once using tongs.

   Time: PT12M

   Temperature: 190°C (375°F) approx.

7. Rest and Garnish

   Transfer fried schnitzels to a paper‑towel‑lined plate to drain excess oil. Sprinkle chopped parsley and serve with lemon wedges.

   Time: PT2M

Nutrition Facts

Calories

410

Protein

35 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g