Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts (2 large breasts)
- ⅓ cup all-purpose flour
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 2 large eggs
- 1 ½ cups panko crumbs
- 4 tablespoons olive oil or cooking oil
- flake salt
- lemon wedges, for serving
Instructions
- Prepare the chicken by butterflying the breasts and pound them to about 1/4 inch thick. Cut each piece in half to create 8 cutlets.
- Mix flour, salt, garlic powder, paprika, and pepper in one bowl. Whisk the eggs in another bowl. Place panko crumbs in a third bowl. Dip each cutlet in flour, then egg, and finally panko crumbs before setting aside.
- Heat oil in a large pan over medium heat. Cook 4 cutlets for about 5 minutes on each side until crispy and reaching a temperature of 165°F. Remove and place on a paper towel-lined plate, then sprinkle with flake salt.
- Squeeze lemon juice over the cooked chicken before serving.
Notes
For best results, ensure the oil is hot enough before adding the chicken to avoid sogginess.
Leftover schnitzel can be stored in the fridge for up to 3 days.
Serve with a fresh salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 cutlet
- Calories: 355
- Sugar: 1g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.