Make tender, crispy yet moist chicken schnitzel in less than 30 minutes. A popular Austrian dish, schnitzel, is thinly sliced chicken breast dredged in flour and held together with an egg and breadcrumb breading then pan-fried in a skillet until lightly golden brown
4(1kg)Chicken breasteach divided into 2 then tenderized with a mallet
Chicken - Cut each chicken breast into two horizontally, so you have 4 slices. Lay the pieces between two plastics or paper hand towels on a baking sheet. Then using a meat mallet, meat tenderizer, or rolling pin gently flatten the pieces. Season with salt and pepper on both sidesPro tip - you can also find tenderized chicken schnitzel slices at some butcher shops ready to use
Flour mixture - In a shallow plate, add the flour and season with salt and pepper. Set aside
Egg mixture - In another shallow bowl - whisk the egg and season with salt and pepper.
Bread crumb mixture - In another shallow plate add the breadcrumbs and season with salt and pepper.
Coat the chicken - Coat each chicken breast piece. First, dredge them in the flour mix and dust off any excess flour. Then dip in the egg mixture making sure to drip off excess. Finally, coat in the breadcrumb mixture. Pressing down to ensure proper coverage.
Set aside - Continue with the rest of the pieces. These can be placed on a baking sheet lined with parchment paper and kept in the refrigerator for up to 3 days before panfrying. Pro tip - you can also place them between sheets of parchment paper in freezer-safe bags and freeze them for up to a month.
Pan-frying - In a frying pan on medium-high heat, add one tablespoon of oil. Gently lay the pieces of chicken schnitzel in the oil. Cook for 2 minutes. Then, flip and cook on the other side for another 2 minutes. Pro tip - do this in batches making sure not to overcrowd the pan. Thin slices of chicken breast cook fast so the medium-high heat will give a nice golden brown color.
Pan dry - Remove the chicken on a clean paper towel to absorb excess oil. Serve hot on its own with ketchup, mayonnaise, or serve alongside a side of rice or mashed potatoes.
Do not skip on pounding the chicken breast slices with a meat mallet or rolling pin. This helps tenderize the chicken which also helps cook quickly and easily.
The breaded chicken is best served hot when freshly cooked. Leave them on a baking sheet lined with parchment paper in the fridge until then. Alternatively, freeze them and cook them when ready to serve.
Dust off excess flour, egg mixture, or bread crumbs when you dredge or coat the chicken. Excess flour or breadcrumbs can burn easily in oil which can leave black spots on the chicken.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you