Chicken Schnitzel

Ingredients

• 1½ lb boneless, skinless chicken breasts
• ½ cup all-purpose flour
• 2 large eggs
• 1½ cup plain breadcrumbs
• ¾ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ¾ cup vegetable oil
• 2 lemon wedges (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Slice chicken breasts horizontally to create 8 thinner cutlets. Place each cutlet between two pieces of plastic wrap and pound with a meat mallet until about 1/4 inch thick.
2. Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, and paprika.
3. Dredge each chicken cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly in the seasoned breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place 2-3 cutlets in the hot oil, ensuring not to overcrowd the pan.
5. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and place on a wire rack set over paper towels to drain excess oil.
6. Repeat with remaining chicken cutlets, adding more oil if needed. Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.