Description
Simple Chicken Schnitzel is a classic, crispy fried chicken dish featuring boneless skinless chicken breasts pounded thin, coated in seasoned flour, eggs, and breadcrumbs, then pan-fried to golden perfection. This easy-to-make recipe yields tender, flavorful schnitzels perfect for a family meal, served with fresh lemon wedges for a bright finishing touch.
Ingredients
Scale
Chicken
- 2 pounds Boneless Skinless Chicken Breasts (Pounded to an even thickness)
Breading
- 1 cup All-Purpose Flour (For coating the chicken)
- 2 large Eggs (Beaten for binding)
- 2 cups Breadcrumbs (Plain or seasoned for coating)
- Salt and Pepper to taste (For seasoning)
For Frying and Serving
- 1 cup Vegetable Oil (For frying)
- Lemon Wedges as needed (For serving)
Instructions
- Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about half an inch to ensure even cooking.
- Set Up Breading Station: Arrange three shallow dishes: one with all-purpose flour seasoned generously with salt and pepper; one with beaten eggs; and one with breadcrumbs. This setup facilitates easy, organized breading.
- Coat with Flour: Dredge each chicken breast in the seasoned flour, shaking off any excess to avoid clumps and ensure a light coating.
- Dip in Eggs: Next, dip the floured chicken completely into the beaten eggs, which will act as a binding layer for the breadcrumbs.
- Coat with Breadcrumbs: Press the egg-coated chicken breasts into the breadcrumbs, ensuring an even and thorough coating for maximum crispiness.
- Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat until it shimmers, indicating it is hot enough for frying.
- Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil. Fry for approximately 3-4 minutes on each side, or until the schnitzels are golden brown and cooked through.
- Drain Excess Oil: Transfer the fried schnitzels to a plate lined with paper towels to absorb any excess oil and keep them crisp.
- Serve: Serve the chicken schnitzel hot, garnished with fresh lemon wedges to squeeze over for added brightness and flavor.
Notes
- For the best texture, ensure the chicken is pounded evenly to avoid undercooked or overcooked sections.
- You can use plain or seasoned breadcrumbs depending on your flavor preference.
- Maintain medium-high heat while frying to ensure a crispy crust without absorbing too much oil.
- Serve with mashed potatoes, salad, or steamed vegetables for a complete meal.
- Leftovers can be refrigerated and gently reheated in a skillet or oven to maintain crispiness.
