Ingredients
4 boneless skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1 cup crushed cornflakes
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vegetable oil for frying
1 lemon (cut into wedges)
Chopped parsley (for garnish)
Instructions
Pound chicken breasts to 1/4-inch thickness between plastic wrap using a meat mallet
Season both sides with salt and black pepper
Set up 3 baking sheets/plates: flour, whisked eggs, and panko-cornflake mixture with paprika, garlic powder, onion powder
Dredge each chicken piece in flour, shaking off excess
Dip in beaten egg
Coat thoroughly in panko-crumb mixture
Heat oil in a large skillet over medium-high heat (350°F/175°C)
Add chicken and cook 2.5-3 minutes per side until golden and crispy
Transfer to paper towel-lined plate to drain
Sprinkle with chopped parsley and serve with lemon wedges
Notes
For extra crispiness, freeze breaded chicken for 15 minutes before frying
Use shallow oil to prevent greasy texture
Leftovers can be oven-warmed at 350°F (180°C) for 8-10 minutes
Vegetable oil neutralizes flavor, but use peanut/squid ink oil for smoky depth
- Prep Time: 20
- Cook Time: 15
- Category: Lean Chicken
- Method: Frying
- Cuisine: European
- Diet: Pork-free, Alcohol-free, Halal
Nutrition
- Serving Size: 1 schnitzel per serving
- Calories: 420
- Sugar: 1g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 180mg