Schnitzel is a German delicacy that is typically made by pounding a slice of veal very thin, coating it in bread crumbs and allowing it to pan fry until the breading slightly puffs up, creating a delicious, airy and crunchy meal. Today, we are using Chicken instead of veal, however, this recipe works well with veal, chicken, pork and beef! Try it with each type of protein and see what you like best.

INGREDIENTS : (makes 6 Schnitzel cutlets)

• 2 full size Chicken Breasts, OR, 6 thin cut Chicken Breasts
• 2-3 Eggs, whisked together in a bowl
• 1 cup All Purpose Flour
• 1 TB (Tablespoon) Onion Powder
• 1 TB Garlic Powder
• 1 tsp (teaspoon) Salt
• 1 tsp Pepper
• 1 tsp Paprika
• 1-2 cups Panko Breadcrumbs or Breadcrumbs of choice
• Oil for frying

STEPS :

1. Prep your ingredients. Season your flour with salt, pepper, onion powder, garlic powder and paprika. Set aside. In a bowl, mix together your eggs. In a third separate plate, bowl or tray, add your breadcrumbs. You can season your breadcrumbs with the same seasonings, in the same quantities, as your seasoned flour.
2. Either purchase pre-sliced thin chicken breasts OR cut regular sized breasts into 3 thin slices each. Use a meat tenderizer or rolling pin to pound each meat slice very thin. Be careful not to over beat your meat, 😉 , otherwise it will break apart when you’re breading it. Begin heating your oil up in your pan over medium to medium-high heat.
3. Coat your thin meat slice in seasoned flour, then dip into your egg mixture, then lay on your breadcrumbs and coat both sides. Lay directly into your warmed up oil and pan fry until golden. This typically takes 3-4 minutes per side. Remove from oil and set on paper towels to drain excess oil, or just put on a plate!
4. Repeat the steps until all of your meat is cooked. If you run out of breadcrumbs, do a double dip in the flour. This means you will coat your bare thin meat slice in flour, then dip into your egg mixture and then back into your seasoned flour. Enjoy!

Prep your ingredients. Season your flour with salt, pepper, onion powder, garlic powder and paprika. Set aside. Have a separate plate, bowl or tray with your breadcrumbs as well. Season your breadcrumbs if you wish as well.

In a bowl, mix together your eggs. This will act as your glue in between breading stations.

Purchase pre-sliced thin chicken breasts OR slice full size chicken breasts into 3 thin slices. Then using a meat tenderizer of choice, or a rolling pin, beat your meat into very thin slices. Heat your oil up to medium or medium-high heat.

Coat your thin meat slices in your seasoned flour, then dip into your egg mixture, then coat in your breadcrumbs.

Once coated, lay in your warmed up oil and cook for 3-4 minutes per side, or until golden brown.

Once golden browned, lay on plate and enjoy!