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5.Chicken Schnitzel

Prep Time 30 mins
Total Time 30 mins
Servings 6 people


  • a deep-fry thermometer


  • Flavorless oil, for deep-frying
  • 1 Cup All-purpose flour.
  • 2 x large eggs, mixed together with 2 x tablespoons water.
  • 3 Cups panko breadcrumbs.
  • 2 tsp Sweet paprika.
  • Kosher salt and freshly ground black pepper
  • 6 x boneless, skinless chicken breasts.
  • Lemonwedges, for serving 


  • Pour oil into a large pot or high-sided skillet– about 1 + ½ inches high.
  • Clip on a deep-fry thermometer.
  • Heat oil tomedium.
  • Set up a dredging station: Put flour, eggs, and breadcrumbs in each of 3 separate bowls.
  •  Season thebreadcrumbs with the paprika, salt, and ground black pepper.
  • Put a piece of chicken between 2 large pieces ofplastic wrap and pound the chicken with a rolling pin (or rolls it firmly) untilit's very thin but not torn.
  • Repeat with the remaining chicken.
  • Coat chicken first in flour, then egg wash, andfinally in breadcrumbs.
  • Then fry in batches, turning once, until goldenbrown, 2 to 3 minutes.
  • Move to a wire rack that is set over a bakingsheet to drain.
  • Season both sides of the chicken breasts withsalt and pepper.
  • Hold in a warm oven if not serving immediately.Serve with lemon wedges.