This crispy juicy chicken schnitzel is basically a glorified Chicken Nugget and I'm obsessed!
Servings: 4 people
- 4 4-6 ounce skinless boneless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1 lemon, zested
- 1 teaspoon garlic powder
- 2 large eggs
- 2 cups panko breadcrumbs
- 4 tablespoons olive oil
- Freshly chopped chives
- Lemon wedges
Place the chicken breasts in a plastic bag, one at a time, and pound them so they are about 1/2 inch thick throughout its entirety.
Prepare 3 bowls, one with flour, salt, pepper, lemon zest and the garlic powder, one with whisked eggs and the last with Panko bread crumbs.
Place each piece of chicken in the flour, coating both sides, and shaking off any excess.
Next dunk it into the whisked egg – let any excess liquid drain off.
Next, coat it with the Panko breadcrumbs.
Place a large skillet over medium high heat and add the olive oil. Once the oil is hot, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 3-5 minutes and then flip it over to finish cooking. Each piece should be golden brown on both sides.
Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of freshly chopped chives, and season with more salt as needed.