Crispy Chicken Schnitzel

Ingredients

• 4 boneless, skinless chicken breasts
• 1 1/2 cups flour
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 4 eggs
• 2 1/2 cups Panko breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 cup oil

Instructions

1. 1

   If your chicken breasts are very large, carefully slice them in half horizontally to create thinner cutlets.

2. 2

   Place chicken in between two sheets of parchment paper.

3. 3

   Flatten with a meat mallet or rolling pin.

4. 4

   Set up a breading station by placing flour, paprika, garlic powder and salt in a wide, shallow bowl.

5. 5

   Whisk eggs into another bowl, big enough for coating the chicken.

6. 6

   In a third bowl, combine the panko breadcrumbs, salt, black pepper and dried oregano.

7. 7

   Dredge the chicken first into the flour, then dip in the beaten eggs and finally in the seasoned breadcrumbs. Make sure the chicken is well coated to get a good, even crisp coating once fried. For a thicker crust, repeat the egg and breadcrumb steps.

8. 8

   Heat 1-2cm (½ inch) vegetable oil in a large pan or skillet over medium high heat.

9. 9

   Working in batches, carefully lay the chicken into the hot oil, laying the meat down away from you to avoid splashing. Allow to cook for 2-3 minutes per side until golden brown and crisp.

10. 10

    Remove the cooked schnitzel from the pan and allow to drain on a paper towel lined plate.

11. 11

    Garnish with parsley and serve with lemon wedges and sides of your choice.