Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs (55g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 teaspoon dried parsley (5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/4 teaspoon paprika (1.25ml)
  • 1/2 cup vegetable oil (120ml), or clarified butter

Instructions:

  1. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness. Season with salt and pepper.
  2. In separate shallow dishes, place the flour, beaten eggs, and breadcrumb mixture (panko, Parmesan, parsley, garlic powder, paprika).
  3. Dredge each chicken breast in the flour, shaking off any excess. Dip in the beaten eggs, allowing excess to drip off. Coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
  4. Place the breaded chicken on a plate or baking sheet and refrigerate for at least 15 minutes. This helps the breading adhere better.
  5. Heat the oil (or clarified butter) in a large skillet over medium-high heat. Add the breaded chicken breasts, being careful not to overcrowd the pan.
  6. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  7. Place the cooked schnitzel on a wire rack to drain excess oil. Serve immediately.