Chicken Schnitzel
Learn how to make the best chicken schnitzel that is incredibly crispy on the outside, while remaining tender and juicy on the inside. This classic, budget-friendly meal features pounded chicken breast coated with flour, egg, and seasoned breadcrumbs, then shallow-fried to golden perfection. Chef's tips: (1) Pounding the chicken to an even 1/4-inch thickness is critical so that the meat cooks quickly and evenly without drying out. (2) Ensure the oil is preheated before adding the chicken; if the oil is too cold, the breading will absorb excess oil and become soggy instead of crispy. (3) Pressing the breadcrumbs firmly onto the egg-coated chicken helps the crust adhere better during frying.
- Time: 25 min
- Servings: 8
Source: ChefChef
Ingredients
- lbs / 4 large breasts Boneless skinless chicken breasts
- Flour for dredging
- Breadcrumbs
- Eggs
- Dijon mustard
- to taste Salt
- to taste Pepper
- Paprika
- for frying Oil
- for serving Lemon wedges