Serves 6
80 min
Chicken Schnitzel
Recipe GLPR291bb150def69c
Golden, crispy pan-fried chicken breasts flattened thin and breaded for a classic European favorite. Pound boneless chicken to create tender, delicate scallops, then bread and fry until golden brown. Serve with fresh lemon juice and parmesan cheese for an elegant yet simple weeknight dinner.
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Ingredients
6 boneless, skinless chicken breast halves (about 2½ pounds)
1 teaspoon kosher salt
Freshly ground black pepper
¾ cup all-purpose flour
3 large eggs
2-3 cups panko bread crumbs
Vegetable oil for frying
1 lemon, cut into eights
Fresh grated parmesan cheese
Directions
Place one chicken breast half inside a large plastic ziplock bag and lay it on a flat surface. Using a meat mallet or rolling pin, pound the chicken evenly until it is flattened to approximately ¼ inch thickness. Transfer the thinned chicken to a plate and repeat this process with the remaining five chicken breasts.
Cover a large baking tray with foil or wax paper. Pour the flour onto one large plate, crack the eggs into a large wide bowl and whisk together, and pour the panko bread crumbs onto another large plate.
Season each pounded chicken breast with kosher salt and several grinds of fresh black pepper on both sides.
Dredge the chicken breasts in the breading station: coat each piece thoroughly in flour and shake off excess. Dip the floured chicken into the beaten egg, allowing excess to drip off. Press the chicken firmly into the panko crumbs, turning to coat both sides evenly.
Place each breaded chicken breast on the prepared baking tray. Allow the coating to set for a few minutes.
Heat 4 tablespoons of vegetable oil in a large cast iron or non-stick skillet over medium-high heat. Once the oil is shimmering, add 1 to 2 pieces of breaded chicken to the skillet in a single layer (or as many as fit without crowding).
Fry each chicken piece for 2 to 3 minutes per side, until the coating is golden brown and the chicken has reached an internal temperature of 165°F. Transfer the cooked schnitzel to a paper-towel-lined plate.
Repeat the frying process with the remaining breaded chicken breasts, adding more vegetable oil as needed to maintain a good layer of oil on the skillet bottom for a crisp crust.
Serve the chicken schnitzel with fresh lemon wedges and sprinkle with freshly grated parmesan cheese. Serve alongside egg noodles, rice, or a fresh arugula salad.
