Chicken Schnitzel (Germany and Austria)

Thin, crispy breaded chicken cutlets served with lemon.

Prep: 20 min · Cook: 15 min · Serves: 4

Ingredients

• 2 large boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon ground black pepper
• 2 large eggs
• 1 1/2 cups plain breadcrumbs or panko
• 1 teaspoon paprika
• Neutral oil, for frying
• Lemon wedges and chopped fresh parsley

Instructions

1. Slice each chicken breast in half horizontally to make 4 cutlets. Pound between sheets of plastic wrap to 1/4 inch thick.
2. Set up three shallow dishes: flour mixed with 3/4 teaspoon salt and the pepper; eggs beaten with 1 tablespoon water; breadcrumbs mixed with the paprika and remaining salt.
3. Coat each cutlet in flour, then egg, then breadcrumbs, pressing lightly.
4. Heat 1/2 inch of oil in a large skillet over medium-high heat until a breadcrumb sizzles on contact.
5. Fry 2 cutlets at a time for 3 minutes per side, until golden and 165°F inside.
6. Drain on a wire rack. Serve with lemon wedges and parsley.

Tip: Classic sides are potato salad, buttered potatoes or a cucumber salad.