Chicken Schnitzel
ID: 05757a76...
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.
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🍳 Cooking Flow
Slice chicken breasts in half and pound to 1/4-inch thickness, then season with salt and pepper. → Prepare the dredging bowls: flour in the first, beaten eggs with mustard in the second, and seasoned breadcrumbs in the third. → Coat the chicken in flour, dip in egg, and press into the breadcrumbs. → Fry in hot oil for 3-4 minutes on one side, flip, and fry for 2-3 minutes more until golden and crispy. → Drain on paper towels and serve with lemon wedges.
Cooking Steps
Brief Cooking Order
Slice chicken breasts in half and pound to 1/4-inch thickness, then season with salt and pepper. → Prepare the dredging bowls: flour in the first, beaten eggs with mustard in the second, and seasoned breadcrumbs in the third. → Coat the chicken in flour, dip in egg, and press into the breadcrumbs. → Fry in hot oil for 3-4 minutes on one side, flip, and fry for 2-3 minutes more until golden and crispy. → Drain on paper towels and serve with lemon wedges.
Introduction
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.
Step 1
Cut each chicken breast horizontally into two thinner pieces to make 8 cutlets in total.
Step 2
Place each chicken breast piece between two sheets of plastic wrap.
Step 3
Pound the breasts using a meat mallet (or a rolling pin) until they are about 1/4 inch (1/2cm) thick.
Step 4
Season both sides of each pounded chicken breast with salt and pepper.
Step 5
In a wide, shallow bowl, beat the eggs with Dijon mustard until fully combined.
Ingredients List
Important Notes
Pounding the chicken to an even 1/4-inch thickness is critical so that the meat cooks quickly and evenly without drying out.
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.
Pressing the breadcrumbs firmly onto the egg-coated chicken helps the crust adhere better during frying.
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