Chicken Schnitzel
Ingredients
The schnitzel
-
1¼
cup
panko bread crumbs
-
½
cup
all-purpose flour
-
2
large
eggs
-
1
tablespoon
vegetable oil
-
2
cups
vegetable oil
-
4
pieces
chicken breast cutlets
-
to taste
salt
-
to taste
freshly ground black pepper
For serving
-
2
tablespoons
fresh parsley
-
as needed
lemon wedges
Instructions
- Prepare a wire rack on a baking sheet and line a plate with paper towels.
- Place panko bread crumbs in one dish, flour in another, and beat eggs with vegetable oil in a third dish.
- Pound chicken cutlets to an even thickness between 1/8- and 1/4-inch thick, then pat dry and season with salt and pepper.
- Bread the cutlets by dredging in flour, then coating in egg, and finally pressing into bread crumbs.
- Let the breaded cutlets dry on the wire rack for about 5 minutes.
- Heat vegetable oil in a Dutch oven to 375 degrees.
- Fry the cutlets in batches for 1 to 2 minutes per side until golden brown.
- Transfer to the paper-lined plate to drain excess oil.
- Garnish with parsley and serve with lemon slices.
Nutrition Facts (estimated)
Servings
4
Calories
326
Total fat
10g
Total carbohydrates
26g
Total protein
31g
Sodium
305mg
Cholesterol
165mg
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