Crispy Chicken Schnitzel Recipe

Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or a heavy rolling pin, pound them to an even thickness of about 1/4 inch. Season both sides generously with salt and black pepper.

Set up your breading station: prepare three shallow dishes. In the first, place the all-purpose flour. In the second, whisk the large eggs. In the third, place the Panko breadcrumbs.

Working with one piece of chicken at a time, first dredge it in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, coat it thoroughly in the Panko breadcrumbs, gently pressing to ensure they adhere well to the chicken.

Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers (approximately 350°F / 175°C). Carefully place one or two breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan.

Fry each side for 3-4 minutes, or until the schnitzel is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Repeat with any remaining chicken, adding more oil if necessary.

Remove the cooked schnitzel from the pan and place it on a wire rack set over paper towels to drain any excess oil. Serve immediately, garnished with fresh lemon wedges for a bright, zesty finish.