Ingredients for Chicken Schnitzel
- 10 chicken breast fillets
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) flour
- 3 eggs
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) breadcrumbs
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) vegetable oil
- 1 tablespoon red pepper powder
- 2 dessert spoons (about 2 tsp each) salt
- 1 tablespoon black pepper
How to Make Chicken Schnitzel
Season both sides of the chicken breast fillets with salt, red pepper powder, and black pepper.
Crack 3 eggs into a bowl and beat with a fork or whisk. Place 1 water glass of flour in a separate shallow plate. Place 1 water glass of breadcrumbs in another separate plate.
Dredge each fillet in flour on both sides, shaking off the excess. Dip the floured fillets into the beaten egg, then coat both sides thoroughly in breadcrumbs.
Fry in hot vegetable oil in a deep pan, turning once, until golden brown on both sides.
Transfer the schnitzels to a plate lined with paper towels to drain the excess oil.
Let the schnitzels rest for 1–2 minutes before plating. Serve alongside potato salad, with lemon slices and a small pat of butter on top.
Tips
We had the butcher slice and flatten the chicken breasts into fillets. If you're buying packaged chicken breasts, you can do this at home: slice the breasts into thin cutlets, cover with plastic wrap, and pound with a meat mallet or heavy pan until thin and even.
Never skip the order: flour first, then beaten egg, then breadcrumbs. The flour helps the egg cling to the chicken; the egg is what makes the outer layer crisp up properly.
Always lower the schnitzels into hot oil. A schnitzel dropped into cold oil soaks it up and turns heavy. That said, don't let the oil smoke — you want the outside golden, not burnt, while the inside cooks through.
After slicing the chicken breasts, pound them gently between two sheets of plastic wrap. This ensures even cooking throughout and keeps the meat tender.
