Chicken Schnitzel
Thin, crispy breaded chicken cutlets. Quick to cook and loved by adults and children alike.
Prep: 10 minutes. Cook: 8 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 4 chicken breast fillets
- 1 cup plain flour
- 2 eggs, beaten
- 1.5 cups breadcrumbs
- Salt and pepper
- 1 teaspoon paprika (optional)
- Oil for shallow frying
- Lemon wedges for serving
Instructions
- Place chicken between cling film. Pound to about 1cm thick.
- Season with salt, pepper, and paprika.
- Set up three plates: flour, egg, breadcrumbs.
- Coat each piece: flour, egg, breadcrumbs.
- Heat 1cm oil in a large frying pan over medium-high heat.
- Fry for 3–4 minutes each side until golden brown and cooked through.
- Drain on paper towels.
- Serve with lemon wedges.
Tips for Helpers
- Pounding the chicken thin ensures quick, even cooking.
- The oil should sizzle when you add the chicken — if not, it is not hot enough.
- Do not move the chicken for the first 2 minutes — let the crust form.
Ingredient Substitutions
- Use pork loin for pork schnitzel.
- Panko breadcrumbs give extra crunch.