Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to 1/4-inch thickness
  • 1 teaspoon kosher salt (6g)
  • 1/2 teaspoon black pepper (3g)
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, lightly beaten
  • 2 cups panko breadcrumbs (100g)
  • 1/2 teaspoon garlic powder (2g)
  • 1/4 teaspoon paprika (1g)
  • 1/2 cup vegetable oil (120 ml) (or other neutral oil with a high smoke point)
  • 2 tablespoons unsalted butter (30g)

Instructions:

  1. Pound chicken breasts to 1/4 inch thickness. Season generously with salt and pepper.
  2. Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs mixed with garlic powder and paprika in a third.
  3. Dredge each chicken breast in flour, then dip in egg, then coat thoroughly with panko breadcrumbs. Ensure even coverage.
  4. Place breaded chicken on a baking sheet lined with parchment paper. Cover loosely and refrigerate for at least 30 minutes.
  5. Heat vegetable oil and butter in a large skillet over medium-high heat. The oil should be shimmering but not smoking.
  6. Carefully place breaded chicken in the hot oil. Do not overcrowd the pan; cook in batches if necessary.
  7. Fry for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  8. Transfer cooked schnitzel to a wire rack lined with paper towels to drain excess oil.
  9. Serve hot and enjoy! For an Amazingly Tasty and Crispy Chicken Schnitzel, serve immediately.