OtherWeeknight30 minutes or less

Chicken Schnitzel

Crispy, golden-brown breaded chicken cutlets pan-fried to perfection and finished with a bright squeeze of fresh lemon.

25 min4 porciones

Ingredientes

2 lb boneless skinless chicken breasts · halved horizontally to make 4 thin cutlets
1 tsp kosher salt · plus more for seasoning
1/2 tsp freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs · beaten
1.5 cup plain breadcrumbs · or panko for extra crunch
1/4 cup vegetable oil · for frying
2 tbsp unsalted butter
1 lemon · cut into wedges for serving

1
Pound the chicken
Place the chicken cutlets between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to an even one-quarter inch thickness. Season both sides with salt and pepper.
2
Set up breading station
Arrange three shallow dishes. Place the flour in the first, beaten eggs in the second, and breadcrumbs in the third.
3
Bread the cutlets
Dredge each cutlet in the flour, shaking off the excess. Dip into the egg, then press firmly into the breadcrumbs to coat evenly. Place on a plate.
4
Pan-fry the schnitzel
Heat the oil and butter in a large skillet over medium-high heat. Fry the cutlets for 3 to 4 minutes per side until deeply golden brown and crispy. Work in batches if needed.
5
Drain and serve
Transfer the cooked schnitzel to a wire rack or paper towels to drain. Serve immediately with fresh lemon wedges.