Crispy Chicken Schnitzel - Juicy, Crunchy & So Easy!

Ingredients

• 2 large pieces Chicken Breast (boneless, skinless; sliced lengthwise then cut in half and pounded to 1/4 inch thickness)
• 1 cup All-Purpose Flour (for dredging; sifted)
• 2 cloves Garlic (minced)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Paprika (sweet paprika)
• ½ tsp Black Pepper (freshly ground)
• 2 pieces Large Eggs (beaten to make egg wash)
• 1 cup Breadcrumbs (plain or panko for extra crispness)
• ½ cup Vegetable Oil (high smoke‑point oil such as canola or sunflower; enough to coat the skillet bottom)
• 1 whole Lemon (cut into wedges for serving)

Instructions

1. Slice and Pound Chicken

   Place each chicken breast between two sheets of plastic wrap and slice lengthwise into cutlets. Cut each cutlet in half, then pound with a meat mallet (or rolling pin) to an even ¼‑inch thickness.

   Time: PT5M

2. Set Up Breading Stations

   In three shallow bowls, prepare: Bowl 1 – flour mixed with minced garlic, salt, paprika, and black pepper; Bowl 2 – beaten eggs; Bowl 3 – breadcrumbs.

   Time: PT5M

3. Dredge in Flour

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

   Time: PT2M

4. Egg Wash

   Dip the floured chicken into the beaten eggs, ensuring full coverage.

   Time: PT2M

5. Coat with Breadcrumbs

   Press the chicken into the breadcrumbs, coating generously on all sides.

   Time: PT3M

6. Heat Oil

   Add enough vegetable oil to the skillet to coat the bottom (about ½ cup). Heat over medium heat until shimmering, roughly 350°F.

   Time: PT2M

   Temperature: 350°F

7. Fry the Schnitzel

   Place the breaded chicken pieces in the hot oil. Fry for about 3 minutes per side, or until golden brown and the interior reaches 165°F.

   Time: PT8M

   Temperature: Medium (≈350°F)

8. Drain and Serve

   Transfer the cooked schnitzel to paper towels to drain excess oil, sprinkle lightly with salt, and serve immediately with lemon wedges.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g