Bread and fry thin chicken cutlets to bring a platter of traditional Chicken Schnitzel to the table in just 25 minutes. Like supersized chicken nuggets, this classic German dinner recipe is a supremely family-friendly meal!
Prepare a wire rack in a rimmed baking sheet, and line a plate with a triple layer of paper towels. Place bread crumbs in a large shallow dish. Spread flour in a second large shallow dish. In a third shallow dish, beat together eggs and 1 tablespoon vegetable oil.
Working with one piece of chicken at a time, place chicken between two sheets of parchment paper or plastic wrap, and pound to an even thickness, between 1/8- and 1/4-inch thick. Pat cutlets dry with paper towels and season with salt and freshly ground black pepper.
Bread the cutlets one at a time by first dredging thoroughly in flour and shaking off excess flour. Next coat with egg mixture, and allow excess to drip back into dish. Coat cutlet evenly with bread crumbs, pressing crumbs to ensure they adhere to the cutlet. Place cutlets on prepared wire rack and allow coating to dry, about 5 minutes.
In a large Dutch oven, heat remaining 2 cups vegetable oil over medium-high heat to 375 degrees. Lay 2 cutlets into the oil without overlapping and cook, moving cutlets continuously and gently until wrinkled and light golden brown, about 1 to 2 minutes per side.
Transfer to prepared paper-lined plate. Flip and blot cutlets several times to remove excess oil. Repeat with remaining cutlets. Garnish with fresh parsley and serve with lemon slices.
Bread crumbs: Light and fluffy, extra-crispy panko is a form of Japanese bread crumb. Find it in boxes or canisters at most major grocery stores or Asian markets. You can also learn how to make your own fried bread crumbs.
Chicken breast cutlets: Most grocery stores stock chicken cutlets, but if you can’t find them, set the chicken breasts flat on a cutting board. Working with one breast at a time, place your palm on top of the breast and slice it in half horizontally, cutting all the way through. Repeat with remaining chicken.
Yield: This Chicken Schnitzel recipe makes four (5-ounce) portions; each serving is enough for one adult entree portion.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead:The cutlets can be pounded out, breaded, and stored covered in the refrigerator one day in advance. Unfortunately, they cannot easily be frozen and then reheated in a pan or oven.