Ingredients
- Olive oil, for frying
- 16 oz boneless, skinless chicken breast
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 splash milk
- 1 cup Panko breadcrumbs
- 1/2 teaspoon ground nutmeg
- 1 lemon, cut into wedges
Instructions
- Heat enough olive oil to coat the bottom of a heavy 10- or 12-inch skillet (cast iron preferred) over medium-high heat.
- Trim chicken breasts, then place between two sheets of parchment paper. Pound to 1/4-inch thickness. Cut into smaller pieces if needed.
- In a shallow bowl, mix flour, salt, garlic powder, paprika, and black pepper. In another bowl, whisk eggs with a splash of milk. In a third bowl, mix breadcrumbs with nutmeg.
- Dredge each chicken piece in the flour mixture, shaking off excess. Dip into the egg mixture, coating both sides. Press into the breadcrumbs until evenly coated.
- Place coated chicken into the hot skillet. Fry 3–5 minutes per side, until golden brown and cooked through (165°F internal temperature).
- Transfer schnitzel to a plate and sprinkle lightly with salt. Serve immediately with lemon wedges.
Notes
- Pound the chicken evenly to ensure uniform cooking.
- For extra crispiness, chill breaded chicken in the fridge for 10–15 minutes before frying.
- Serve with potato salad, mashed potatoes, or a light cucumber salad.
- Use chicken thighs instead of breasts for a juicier option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 266 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 115 mg
