Chicken Schnitzel
Thin chicken breast cutlets coated in a crispy golden breadcrumb crust and pan-fried in butter and oil until shatteringly crunchy, served with lemon wedges.
Ingredients
- 2 lbs boneless, skinless chicken breasts, butterflied or halved
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups plain breadcrumbs (panko or fine dry)
- 4 tbsp unsalted butter
- 6 tbsp vegetable or canola oil
- 2 lemons, cut into wedges
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
-
1
Place 2 lbs butterflied or halved boneless, skinless chicken breasts pieces between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each piece to an even 1/4-inch thickness. Season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
-
2
Set up a breading station: one shallow dish with 1/2 cup all-purpose flour, one with 2 beaten large eggs, and one with 1.5 cups plain breadcrumbs (panko or fine dry).
-
3
Dredge each cutlet in flour, shaking off any excess. Dip in egg, letting the excess drip off. Press both sides firmly into breadcrumbs to coat evenly.
-
4
Heat 6 tbsp vegetable or canola oil and 4 tbsp unsalted butter together in a large heavy skillet over medium-high heat until the butter melts and the mixture shimmers.
-
5
Working in batches if needed, add the breaded chicken and fry until golden brown and crispy, about 3-4 minutes per side. The breaded coating should puff slightly from the pan.
-
6
Check that the chicken is cooked through to an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate.
-
7
Serve immediately, garnished with 1/4 cup chopped fresh flat-leaf parsley and accompanied by 2 cut into wedges lemons for squeezing.