Description
Crispy homemade chicken schnitzels deliver a golden crust and tender meat, perfect for quick weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 to 1½ lb total)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (plain or panko for extra crunch)
- Salt and freshly ground black pepper, to taste
- Oil for frying (vegetable, canola, or light olive oil)
- Lemon wedges for serving (optional)
Instructions
- Pound the chicken breasts to an even thickness of about 1/4 to 1/2 inch and season with salt and pepper.
- Set up the breading station with flour in one dish, beaten eggs in another, and breadcrumbs in a third.
- Dredge each breast in flour, dip in the beaten eggs, and coat in breadcrumbs.
- Heat about 1/8 to 1/4 inch of oil in a skillet over medium heat.
- Add 2–3 schnitzels to the pan and fry for about 3–4 minutes per side until golden brown.
- Drain on a wire rack or paper towel-lined plate and rest for 2 minutes before serving.
- Serve with lemon wedges.
Notes
Ensure even thickness for uniform cooking. Press breadcrumbs firmly for better adhesion. Use a thermometer to check for a safe internal temperature of 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German