Name: Chicken Schnitzel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 boneless (skinless chicken breasts); 1 cup all-purpose flour; 2 large eggs; 2 tablespoons milk; 2 cups breadcrumbs; Salt and pepper to taste; 1/2 cup vegetable oil for frying; Lemon wedges for serving; Chopped fresh parsley or dill for garnish

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Golden and crispy on the top, soft and juicy on the inside, chicken schnitzel is an evening favorite for both kids and adults.

Ingredients:

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

2 tablespoons milk

2 cups breadcrumbs

Salt and pepper to taste

1/2 cup vegetable oil for frying

Lemon wedges for serving

Chopped fresh parsley or dill for garnish

Instructions:

Place the chicken breasts between two pieces of plastic wrap and pound them lightly with a meat mallet or rolling pin until they are an equal thickness of approximately 1/4 inch.

Season both sides of the chicken breasts with salt and pepper.

Set up three shallow dishes: one with flour, one with beaten eggs and milk, and one with breadcrumbs.

Dredge each chicken breast in flour, shaking off any excess, then dip in the egg mixture and finish with breadcrumbs.

In a large skillet, heat the vegetable oil on medium-high. Fry the chicken breasts in batches until golden brown and well cooked, about 3-4 minutes each side.

Serve hot with lemon wedges and a garnish of minced parsley or dill.

Recipe Card

Chicken Schnitzel

Golden and crispy on the top, soft and juicy on the inside, chicken schnitzel is an evening favorite for both kids and adults.

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine American

Servings 4

Ingredients

4 boneless skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups breadcrumbs
Salt and pepper to taste
1/2 cup vegetable oil for frying
Lemon wedges for serving
Chopped fresh parsley or dill for garnish

Instructions

Place the chicken breasts between two pieces of plastic wrap and pound them lightly with a meat mallet or rolling pin until they are an equal thickness of approximately 1/4 inch.
Season both sides of the chicken breasts with salt and pepper.
Set up three shallow dishes: one with flour, one with beaten eggs and milk, and one with breadcrumbs.
Dredge each chicken breast in flour, shaking off any excess, then dip in the egg mixture and finish with breadcrumbs.
In a large skillet, heat the vegetable oil on medium-high. Fry the chicken breasts in batches until golden brown and well cooked, about 3-4 minutes each side.
Serve hot with lemon wedges and a garnish of minced parsley or dill.

Keyword Chicken Schnitzel