When you want a crispy, flavorful main dish to serve with side dishes, try this Chicken Schnitzel. The thinly-sliced chicken tastes great with its seasoned panko breading crust.
Pour 1 ½ inches of oil into a large heavy-bottomed pot or high-sided skillet. Heat the oil over medium-high heat to 360℉.
Whisk the flour, paprika, salt, garlic powder, and pepper together in one shallow bowl. In another shallow bowl, whisk the eggs and water. Place breadcrumbs in a third bowl.
1 cup all-purpose flour, 1 teaspoon paprika, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, 2 large eggs, 3 cups panko breadcrumbs, 2 tablespoons water
Place each piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or meat mallet to pound the chicken to ½- to ¼-inch thickness.
4 boneless, skinless chicken breasts
Coat the chicken first in the flour, then dredge in the egg wash, and finally in the breadcrumbs.
Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain, season both sides with salt and pepper to taste. Repeat with remaining chicken.
Hold in a warm oven if not serving immediately. Serve garnished with parsley, with lemon wedges on the side.
fresh parsley, lemon wedges
Video
Notes
Storage: Store chicken schnitzel in an airtight container in the refrigerator for 3 days.