Crispy Chicken Schnitzel
Crispy chicken schnitzel made with pounded chicken breasts and a simple three-step breading. Golden, fast, and on the table in about 30 minutes.
Ingredients
Instructions
Pound the chicken
Slice each breast horizontally into two thinner cutlets. Place between sheets of parchment or plastic wrap. Pound to 1/4 inch thickness with a meat mallet or rolling pin. Season both sides with salt, pepper, and garlic powder.
Set up the breading station
Fill three shallow bowls. Bowl 1: flour. Bowl 2: whisk 3 eggs with 1 tbsp milk or water. Bowl 3: mix 2 cups breadcrumbs with 1 tsp salt.
Bread the cutlets
Dredge each cutlet in flour and shake off the excess. Dip in the egg mixture, then press firmly into the breadcrumbs on both sides. Place on a wire rack and rest for 10 to 15 minutes before frying.
Fry
Heat 1/2 inch of oil in a large skillet over medium-high heat to 350F. Fry 1 to 2 cutlets at a time for 2 to 3 minutes per side until deep golden brown. Transfer to a wire rack to drain.
Serve
Sprinkle with flaky salt. Serve immediately with lemon wedges and parsley if using.
Nutrition
- Calories
- 402 kcal
- Carbohydrate Content
- 45 g
- Protein Content
- 36 g
- Fat Content
- 9 g
- Saturated Fat Content
- 2 g
- Trans Fat Content
- 0.03 g
- Cholesterol Content
- 196 mg
- Sodium Content
- 1856 mg
- Fiber Content
- 5 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 5 g
- Serving Size
- 1 serving
