Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/2 cup (60g) all-purpose flour (plus extra for dusting)
  • 2 large eggs, lightly beaten
  • 1 1/2 cups (120g) panko breadcrumbs
  • 1/4 cup (30g) grated Parmesan cheese (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup (60ml) vegetable oil, for frying
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Place chicken breasts between sheets of plastic wrap. Pound with a meat mallet (or rolling pin) to about 1/4-inch thickness. Season lightly with salt and pepper.
  2. In three separate shallow dishes, place the flour, beaten eggs, and a mixture of panko breadcrumbs, Parmesan cheese (if using), salt, pepper, and garlic powder.
  3. Dredge each chicken cutlet in flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing to adhere.
  4. Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken cutlets in the skillet, being careful not to overcrowd.
  5. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Flip carefully with tongs.
  6. Remove schnitzel from skillet and place on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and fresh parsley (if using).