Quick and Easy Wiener Schnitzel

Ingredients

• 4 pieces Chicken Breast (boneless, skinless, pounded to 1/2 inch thickness)
• 1 cup All-Purpose Flour (for dredging, seasoned with salt and pepper)
• 2 large Eggs (beaten)
• 1.5 cups Breadcrumbs (plain or seasoned; panko recommended for extra crunch)
• 1 tsp Salt (for seasoning flour)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Garlic Powder (optional)
• 0.5 tsp Paprika (optional for color)
• 2 cups Vegetable Oil (for shallow frying, high smoke point)

Instructions

1. Set up coating stations

   Place the flour in a shallow plate, beat the eggs in a mixing bowl, and put the breadcrumbs in a second shallow plate.

   Time: PT5M

2. Season and prepare chicken

   Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

   Time: PT3M

3. Dredge chicken in flour

   Coat each chicken piece in the seasoned flour, shaking off any excess.

   Time: PT2M

4. Dip in egg

   Submerge the floured chicken into the beaten egg, allowing excess to drip off.

   Time: PT2M

5. Coat with breadcrumbs

   Press each piece into the breadcrumbs, ensuring full coverage on all sides.

   Time: PT2M

6. Heat oil

   Add vegetable oil to the frying pan to a depth of about 1/4 inch and heat over medium‑high until it reaches 350°F.

   Time: PT5M

   Temperature: 350°F

7. Fry chicken

   Carefully place the breaded chicken into the hot oil and fry 3‑4 minutes per side, or until golden brown and the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: 350°F

8. Drain and rest

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

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

15g

Fiber

1g