Ingredients
• 4 boneless, skinless chicken breasts, pounded thin
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable oil, plus more as needed
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to an even thickness of about 1/4 inch. This step is crucial for ensuring the chicken cooks evenly and remains tender.
- Set Up the Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs. Season the breadcrumbs with the salt and pepper, and mix to combine.
- Bread the Chicken: Dredge the pounded chicken breasts in the flour, shaking off any excess. Next, dip them in the beaten eggs, allowing the excess to drip off. Finally, coat the chicken thoroughly in the seasoned panko breadcrumbs, pressing gently to help the crumbs adhere.
- Cook the Schnitzel: In a large skillet, heat the 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, carefully add the breaded chicken breasts and cook for 3-4 minutes per side, or until the coating is golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan, which can lead to steaming instead of searing.
- Finish and Serve: Transfer the cooked chicken schnitzels to a paper towel-lined plate to drain any excess oil. Serve the chicken schnitzel immediately, while it’s hot and crispy, garnished with fresh lemon wedges and your choice of sides.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Simple Chicken Schnitzel Recipe