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A grey plate with a breaded and fried schnitzel on one side and a colorful salad with lettuce, cucumber, tomato, bell peppers, and a lemon wedge on the other side. The plate is on a wooden surface.
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Chicken Schnitzel Recipe

Prep Time45 minutes
WORK TIME45 minutes
Cuisine: European
Servings: 8 yields

Ingredients

  • 2 lbs 900g boneless skinless chicken breasts (4 large breasts)
  • 1 cup 125g Flour for dredging
  • 2-2½ cups 200-250g Breadcrumbs, panko or regular
  • 3-4 Eggs
  • 1 teaspoon Dijon mustard optional
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon Paprika
  • Oil for frying
  • Lemon wedges for serving

Instructions

  • DIRECTIONS
    1. Cut each chicken breast into two pieces. Place each piece of chicken breast between two sheets of plastic wrap. Use a mallet or a rolling pin to pound the breasts until they are about ¼ inch (1/2cm) thick.
    2. Season the chicken breasts with salt and pepper. Set aside.
    3. Set up three wide and shallow bowls/plates. In the first bowl place flour, in the second beat eggs with mustard, in the third bowl mix breadcrumbs, salt, pepper and paprika.
    4. Start by coating the chicken in the flour mixture first, shaking off any excess, then dip in egg mixture, then coat with breadcrumbs.
    5. I a large skillet or pan, heat oil. Once the oil is hot enough place a schnitzel into the skillet and fry until golden brown, about 3-4 minutes on each side.
    6. Transfer to a plate lined with paper towels.
    7. Serve with fresh salad and enjoy! Squeeze some lemon on top if the schnitzel (optional).
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