Ingredients
Scale
(Serves 4)
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Salt & freshly ground black pepper
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs (preferably panko for extra crunch)
- ¼ cup grated Parmesan cheese (optional, for flavor)
- ½ tsp garlic powder (optional)
- ½ cup neutral oil (like canola, vegetable, or clarified butter)
- Lemon wedges & chopped parsley, for serving
Instructions
- Prep chicken: Place each breast between two sheets of plastic wrap. Pound with a meat mallet or rolling pin to ¼” thickness. Season both sides with salt and pepper.
- Set up breading station:
- Station 1: Flour
- Station 2: Beaten eggs
- Station 3: Breadcrumbs mixed with Parmesan and garlic powder (if using)
- Bread the chicken: Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into breadcrumb mixture to coat evenly. Place on a wire rack; let rest 5–10 minutes (helps coating adhere).
- Fry: Heat oil in a large skillet over medium-high heat (oil should shimmer but not smoke). Fry 2 cutlets at a time for 2–3 minutes per side, until deep golden brown and cooked through (internal temp: 165°F / 74°C).
- Drain: Transfer to a paper towel–lined plate or wire rack.
- Serve immediately with lemon wedges and a sprinkle of fresh parsley.
💡 Pro Tips:
– Don’t overcrowd the pan—it lowers oil temp and causes soggy schnitzel.
– For extra crispiness, double-dip: egg → crumbs → egg → crumbs again.
– Make it gluten-free: Use GF flour and GF breadcrumbs.
– Traditional sides: buttered egg noodles, potato salad, or lingonberry jam.
Prep Time & Nutrition (per serving):
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min
Servings: 4 | Calories: 380 | Net Carbs: 18g | Fats: 19g | Protein: 36g
Servings: 4 | Calories: 380 | Net Carbs: 18g | Fats: 19g | Protein: 36g