Ultimate crispy Chicken schnitzel

Ingredients

• 2 pieces Chicken Breast Fillet (pounded to about 1/4 inch thickness)
• 0.5 cup All-Purpose Flour (for dredging)
• 2 pieces Large Eggs (beaten)
• 1 cup Breadcrumbs (plain or panko for extra crunch)
• 1 tsp Salt (seasoning)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Paprika (optional for extra flavor)
• 0.5 cup Vegetable Oil (high smoke‑point oil for shallow frying)
• 1 wedge Lemon (for serving)

Instructions

1. Flatten the Chicken

   Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until both pieces are an even 1/4‑inch thickness.

   Time: PT5M

2. Season the Chicken

   Sprinkle both sides of the flattened chicken with salt, black pepper, and optional paprika.

   Time: PT2M

3. Set Up Coating Stations

   Place flour in one shallow bowl, beaten eggs in a second bowl, and breadcrumbs in a third bowl.

   Time: PT3M

4. Coat the Chicken

   Dredge each piece first in flour, shaking off excess, then dip into the beaten egg, and finally press into the breadcrumbs until fully covered.

   Time: PT4M

5. Heat the Oil

   Add vegetable oil to the skillet and heat over medium‑high until it shimmers (about 180°C).

   Time: PT3M

   Temperature: 180°C

6. Fry First Side

   Carefully lay the coated chicken pieces into the hot oil, away from you. Cook undisturbed for 3 minutes.

   Time: PT3M

   Temperature: 180°C

7. Flip and Fry Other Side

   Turn the schnitzels and cook the other side for another 3 minutes until golden brown.

   Time: PT3M

   Temperature: 180°C

8. Rest the Schnitzel

   Transfer the cooked schnitzels to a plate lined with paper towels and let rest for 2 minutes.

   Time: PT2M

9. Slice and Serve

   Slice each schnitzel on a slight angle, garnish with a lemon wedge, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

30g

Carbohydrates

20g

Fat

12g

Fiber

1g