The key to a good, crispy Schnitzel is pounding the chicken.
If you get it thin (¼” thickness), in the same time that it takes to get a golden brown, the inside of the chicken gets cooked through because its so thin! Just remember even thickeness = even cooking.
Pound, but don’t go too crazy.
This is a classic recipe for schnitzel since it needs no elevating. Who doesn’t like crispy chicken?
I would just add a nice lemony arugula salad to balance your food groups out.
Enjoy the schnitzel out of this!
- 4 4-oz (or 1 lb.) skinless, boneless chicken breast, pounded to a ¼” thickness
- Salt and pepper
- 1 cup flour (for dredging)
- 2 large eggs
- 1 Tablespoon Dijon mustard
- 2 cups (or more) Panko breadcrumbs
- 2 tablespoons canola oil, divided
- 2 tablespoons unsalted butter, divided
- chopped flat-leaf parsley
- lemon wedges
1. Beat eggs and dijon mustard together. Set aside.
2. Season chicken breast with salt and pepper. Then, dip in flour. Shake off the excess.
3. Then, dip in mustard-egg mixture. Then, dip into panko breadcrumbs. Set on wax paper if not ready to cook yet.
4. Heat 1 T oil and 1 T butter in a large skillet over medium heat. Add chicken and cook until golden brown on both sides (about 8-10 minutes). Transfer cooked chicken to a paper-lined plate to drain off excess oil.
5. Repeat with remaining 1 T oil and 1 T butter and fry remaining chicken.