Crispy Chicken Schnitzel
Ingredients:
boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups breadcrumbs
1 teaspoon paprika
Salt and pepper to taste
1/2 cup vegetable oil for frying
Lemon wedges for serving
Chopped fresh parsley for garnish
Crispy Chicken Schnitzel
Directions:
Place chicken breasts between two layers of plastic wrap and roll with a meat mallet or rolling pin to an even thickness of about 1/4 inch. I’ll hit you.
Season both sides of the chicken breast with salt and pepper.
Prepare three shallow bowls. Put the flour in one, the beaten eggs and milk in one, and the bread crumbs and peppers in the other.
Dust chicken breasts with flour, shaking off excess flour, then dip in egg wash and finally brush with breadcrumb mixture.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken cutlets until golden brown and cooked through, about 3 to 4 minutes per side.
Drain on paper towels to remove excess oil.
Serve hot, garnished with fresh parsley and lemon.
Prep time: 20 minutes |Cook time: 8 minutes |Total time: 28 minutes |Calories: 450kcal |Servings: 4