Chicken Schnitzel
Thin chicken cutlets breaded and pan-fried until crisp, served with lemon wedges.
Ingredients
6 servings
Instructions
-
Pound the chicken to 1/4 to 1/2 inch thick between sheets of plastic. Season with half the salt and pepper.
-
Set up stations: flour with remaining salt and pepper, whisked eggs, and breadcrumbs.
-
Coat each piece in flour, then egg, then breadcrumbs, shaking off excess. Rest 10 minutes.
-
Heat 1/4 to 1/2 cup oil in a skillet. Fry 2 pieces at a time, 2 to 3 minutes per side until deep golden. Drain.
-
Serve with lemon wedges.
Nutrition
Per serving, estimated.
- Calories
- 434 kcal
- Protein
- 43g
- Carbs
- 42g
- Fat
- 9g
- Fiber
- 2g
Tips
- Pound evenly so it cooks at the same rate.
- Use a neutral oil with a high smoke point.
Variations
- Add grated Parmesan to the crumbs.
- Serve over a salad for a lighter meal.
Frequently Asked Questions
Lemon, parsley, and often potatoes or salad.
Yes, bake at 425°F until crisp and cooked through.
