Ingredients
Method
- Prepare all ingredients.
- Slice the chicken breasts in half lengthwise. Place each piece into a ziplock bag or between plastic wrap and gently pound to ¼-inch thickness with a meat mallet. Season both sides with ½ teaspoon salt and ½ teaspoon black pepper.
- Set up 3 shallow bowls: one with flour, salt, and pepper; one with beaten eggs, water, garlic powder, and parsley; and one with panko breadcrumbs and Parmesan cheese.
- Coat each chicken cutlet in the flour mixture, shaking off any excess. Then dip in the egg wash, letting the excess drip off, and finally coat thoroughly in the panko-Parmesan mixture.
- Heat vegetable oil in a skillet over medium heat, aiming for a temperature of 350°F-375°F. Once the oil is hot, carefully add the chicken cutlets in batches, being careful not to overcrowd the skillet.
- Fry the chicken for 3-4 minutes without disturbing until golden brown. Flip the cutlets using tongs and cook for another 2-3 minutes until the internal temperature reaches 165°F.
- Remove the cooked schnitzels from the skillet and place them on paper towels to drain. Maintain the oil temperature and fry the remaining cutlets.
- Serve immediately with a squeeze of lemon and enjoy!
Nutrition
Notes
Chicken schnitzel is a deliciously crispy meal, best served hot with a fresh squeeze of lemon. For an extra touch, pair with a side salad or mashed potatoes.