Parmesan Schnitzel
Crispy golden chicken cutlets coated in a savory parmesan and breadcrumb crust that bakes up delightfully tender.
Ingredients
- •4 boneless skinless chicken breasts
- •1 cup all-purpose flour (125g)
- •2 large eggs, beaten
- •1.5 cups seasoned breadcrumbs (150g)
- •0.5 cup grated parmesan cheese (50g)
- •1 teaspoon garlic powder
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
- •0.5 cup olive oil for frying
Instructions
- 1
Place each chicken breast between two sheets of plastic wrap and gently pound them with a meat mallet until they are an even half-inch thickness.
- 2
Set up a standard breading station by placing the flour in a shallow dish, the beaten eggs in a second dish, and a mixture of breadcrumbs, parmesan cheese, garlic powder, salt, and black pepper in a third dish.
- 3
Dredge each chicken cutlet first in the flour, shaking off any excess, then dip it into the beaten eggs to coat completely.
- 4
Press the chicken firmly into the breadcrumb and parmesan mixture so that both sides are evenly and thickly coated.
- 5
Heat the olive oil in a large skillet over medium-high heat until shimmering hot.
- 6
Carefully place the breaded cutlets into the hot oil and fry for about 4 to 5 minutes per side, until the crust is deeply golden brown and the chicken is cooked through.
- 7
Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil before serving warm.
💡 Chef tips
- Ensure your oil is hot enough before adding the chicken so the coating gets crispy rather than absorbing too much grease.
- You can prepare the breaded cutlets a few hours in advance and keep them covered in the refrigerator until you are ready to fry.
- Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days and reheat in a toaster oven to restore crispiness.
✅ How it should turn out
The finished parmesan schnitzel features an ultra-crispy, golden-brown crust with a savory cheese aroma, encasing juicy and tender chicken inside.