Chicken Schnitzel Recipe
Panko crusted thinly pounded all natural fried chicken breast, served with lemon pepper mayo and sliced pickles.
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Ingredients
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Chicken Schnitzel
Method
Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Season both sides with salt and pepper.
- 2
Set Up Breading Station
In three separate shallow dishes, place flour in the first dish, beaten eggs in the second, and panko breadcrumbs mixed with lemon pepper seasoning in the third.
Cooking
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip into the egg, allowing excess to drip off, then coat with panko breadcrumbs, pressing gently to adhere.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Serving
- 5
Prepare Lemon Pepper Mayo
In a small bowl, mix mayonnaise with lemon juice and additional lemon pepper seasoning to taste.
- 6
Serve
Serve the crispy chicken schnitzels with lemon pepper mayo on the side and topped with sliced pickles.
