Chicken Schnitzel is a classic dish that's both simple and delicious. Here's a recipe:
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (you can use plain or seasoned breadcrumbs)
- Vegetable oil, for frying
- Lemon wedges, for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
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Instructions:
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken breasts until they are about 1/4 inch thick. This helps tenderize the chicken and ensures even cooking.
Season both sides of the chicken breasts with salt and pepper.
Set up a breading station: Place the flour in a shallow dish, the beaten eggs in another shallow dish, and the breadcrumbs in a third shallow dish.
Dredge each chicken breast in the flour, shaking off any excess.
Dip the floured chicken breasts into the beaten eggs, allowing any excess to drip off.
Coat the chicken breasts evenly with breadcrumbs, pressing gently to adhere.
Heat vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that when you add a breadcrumb, it sizzles and starts to brown immediately.
Carefully add the breaded chicken breasts to the hot oil, working in batches if necessary to avoid overcrowding the skillet. Cook for 3-4 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Once cooked, transfer the chicken schnitzel to a plate lined with paper towels to drain any excess oil.
Serve the chicken schnitzel hot, garnished with lemon wedges and chopped fresh parsley if desired. Enjoy it with your favorite side dishes, such as mashed potatoes, salad, or vegetables.
Chicken schnitzel is often served with a squeeze of lemon juice, which adds a bright and tangy flavor to the dish. It's a simple yet satisfying meal that's perfect for any day of the week.
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