Crispy Chicken Schnitzel Recipe

Pound the chicken to thin, one piece at a time. Put a chicken breast in a large ziptop bag and seal, pushing out the air as you go. Use a mallet or the back of a heavy cast iron skillet to pound the chicken until it’s large and quite thin (about 1/8-inch in thickness or so). Repeat with the remaining chicken.

Season the chicken. In a small bowl, combine the garlic powder, paprika, and oregano. Season the chicken all over with salt and pepper, then sprinkle with the spice mixture.

Line up 3 bowls for a dredging station. Put the flour in the first bowl, beat the eggs in the second, and put the breadcrumbs in the third.

Bread the chicken. Working with one piece of chicken at a time, coat each breast in the flour, then the egg, then the breadcrumbs. Repeat with the remaining chicken.

Sear the chicken (in batches if necessary to avoid overcrowding the skillet). Line a sheet pan with paper towels and set near your stove. In a large skillet, heat 1/2 cup extra virgin olive oil over medium-high until shimmering but not smoking. Carefully add the chicken. Cook until golden brown on both sides, about 3 to 4 minutes per side. Place the prepared pan to drain.

Finish and serve. Just before serving, squeeze fresh lemon juice over top. Serve with more lemon slices. Enjoy!