Easy Chicken Schnitzel

Let's make a crispy schnitzel from sliced chicken breasts. It's quick and straightforward to prepare, and I bet your family will love it!

Course Main Course

Cuisine Czech

Keyword schnitzel

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 417kcal

Rinse 2 large chicken breasts and pat them dry using paper towels. Cut off any gristle or bone remnants. Using a sharp knife, slice the meat lengthwise into pieces about one-third of an inch thick.
Gently pound the slices with a mallet, as the chicken meat is tender. Salt with 1 teaspoon salt both sides.
Prepare ¼ cup all-purpose flour in a shallow dish. Crack 2 eggs into another shallow dish and beat them with a fork. Next, pour ¾ cup breadcrumbs onto the work surface.
Coat the slices in this order: flour, egg, and breadcrumbs, making sure to cover both sides. Finally, shake off any excess breadcrumbs so they don't burn later in the frying pan.
Pour about ⅔ inch (1.5 cm) of frying oil into the pan; the schnitzels should float in the oil while frying. Heat the oil to medium heat. Carefully place the breaded chicken breasts in the hot oil and fry them on both sides until golden brown.
Place the fried chicken schnitzels on paper napkins to drain off excess fat. Keep them warm before serving.

SERVING: Chicken schnitzels are served warm as lunch or dinner with a suitable side dish. In the Czech Republic, they pair well with mashed potatoes or boiled potatoes. For festive occasions, serve them with potato salad.
The breadcrumbs for the coating should ideally be homemade, freshly ground from dried white bread (baguettes, rolls). Czechs dry the remaining white bread and make them themselves in a conventional hand grinder. In the Czech language, breadcrumbs are called "strouhanka."
I don't put the flour and breadcrumbs on separate bowls. Instead, I prepare pieces of baking paper or foil about 12x12 inches (30x30 cm) in size. By lifting the edges of the paper, I can coat the schnitzels well without getting my fingers too dirty.