Easy Chicken Schnitzel

Ingredients

• 1 Chicken breast (Butterflied and cut to form a thin piece; approximately 250 g.)
• 2 Eggs (Beaten.)
• 0.5 cup All-purpose flour (Approximate amount needed to coat the chicken breast.)
• 0.75 cup Breadcrumbs (Approximate amount needed to bread the chicken breast.)
• Vegetable oil (As needed for frying; approximately 2 tbsp is expected to be absorbed.)

Steps

1. 1

   Place the chicken breast on a cutting board. Butterfly it and cut or pound it until you have a relatively thin piece of uniform thickness, so it cooks evenly.

2. 2

   Crack the two eggs into a shallow dish or bowl and beat until the whites and yolks are completely combined.

3. 3

   Place the flour in a wide dish and dredge the chicken breast in it, coating both sides. Shake off the excess so the breading does not become too thick.

4. 4

   Dip the chicken breast into the beaten eggs, coating both sides.

5. 5

   Coat the chicken breast in the breadcrumbs and press gently so the crumbs adhere evenly. Check that the entire surface is breaded.

6. 6

   Heat enough oil in a large skillet over medium-high heat. The oil should be hot before adding the chicken, but not smoking.

7. 7

   Add the breaded chicken breast to the hot oil and fry until the exterior is golden and crispy, approximately 3 to 5 minutes per side, depending on the thickness. The center should reach 74 °C and show no pink areas.

8. 8

   Remove the schnitzel and place it on a wire rack or paper towels to drain excess oil. Serve immediately.

Notes

The amounts of flour, breadcrumbs, and oil were not specified in the source; practical estimates for one chicken breast are included. For a crispier result, do not overcrowd the skillet and allow the oil to return to temperature between batches.

Nutrition per serving

• main course
• easy
• quick
• chicken
• breaded
• fried
• crispy