Chicken Schnitzel

chickenschnitzel Ready in under 15 minutes, this chicken schnitzel recipe features tender fillets under a coating of crispy golden breadcrumbs. Pair it with some German Potato Salad for an authentic and hearty meal.

4 chicken breasts, halved diagonally, boneless, skinless (1¼ lbs)
black pepper, freshly ground
¼ tsp. garlic powder
2 large eggs
¾ cup all-purpose flour, unbleached
¼ cup extra-virgin olive oil
sea salt

Place the chicken breasts between cling film and pound into a ¼" thickness.

Sprinkle black pepper and garlic powder on both sides of the cutlet.

In separate shallow bowls, set up a coating station. Place all-purpose flour on a large plate (dinner plate) and beat the eggs in another shallow bowl.

Dip the chicken cutlet into the beaten eggs (egg wash), making sure it's fully coated. Then, take each chicken cutlet and dredge it in the flour, ensuring both sides are well-coated.

In a large skillet, heat the olive oil over medium-high heat. Ensure the oil is hot, but not smoking.

Next, carefully place the coated chicken cutlets into the hot oil. Fry each side until golden brown and crispy, typically 3-4 minutes per side. Cook in batches to avoid overcrowding the pan.

Once the chicken cutlets are cooked to 160°F, sprinkle them with salt and transfer them to a paper towel-lined plate to drain any excess oil. Let them rest for 5 minutes for maximum crispiness and to allow them to cook till 165°F.

Serve with lemon wedges, if desired.

Makes 6 servings.

Cook's Notes: Store them in an airtight container in your refrigerator for up to three days for maximum freshness.