Chicken Schnitzel

Tender, thin cuts of chicken pan fried in oil to get a crispy coating with minimal seasonings needed.

Course Dinner, Main Course

Cuisine American, German

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 632kcal

Cut each chicken breast in half horizontally to make a total of 4 thin pieces.
Place each chicken piece inside a gallon-sized zip-top bag (leave the bag unzipped for air to escape) Use a meat mallet, rolling pin, or heavy skillet to pound the chicken to an even 1/4-inch thickness.
Set up a breading station with three shallow dishes: In the first dish, combine 1/2 cup all-purpose flour with flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In the second dish, whisk together 2 large eggs and 1 Tablespoon water. In the third dish, mix 1 1/2 cups Italian breadcrumbs with 1/2 teaspoon garlic powder 1 teaspoon salt, and 1/4 teaspoon pepper.
Dredge each chicken piece first in the flour mixture, shaking off excess. Dip in the egg mixture, letting excess drip off. Finally, coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
Heat about 1/2 cup vegetable oil, for frying oil in a large skillet over medium-high heat until shimmering (depending on how large your skillet is, you may need to add a bit more oil.)
Cook chicken pieces until golden brown and crisp, about 3-4 minutes per side (until the internal temperature of the chicken reaches 165F degrees.) Work in batches if necessary to avoid overcrowding the pan. If you overcrowd the pan, the chicken will steam and not get crispy and the breading will come off.
Transfer to a paper towel-lined plate to drain excess oil.
Serve immediately with lemon wedges for squeezing over the schnitzel, if desired.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.