Parmesan Schnitzel
Crispy, golden-brown chicken cutlets coated in a savory parmesan and breadcrumb crust.
Ingredients
- •4 boneless, skinless chicken breasts
- •1 cup all-purpose flour (125g)
- •2 large eggs, beaten
- •1 cup plain breadcrumbs (100g)
- •1/2 cup freshly grated Parmesan cheese (50g)
- •1 teaspoon garlic powder
- •1 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 cup vegetable oil for frying (120ml)
- •2 tablespoons unsalted butter
- •Lemon wedges for serving
Instructions
- 1
Place the chicken breasts 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: place the flour in a shallow dish; whisk the beaten eggs in a second shallow dish; and in a third shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, oregano, salt, and black pepper.
- 3
Dredge each chicken cutlet first in the flour, shaking off any excess.
- 4
Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
- 5
Press the chicken firmly into the Parmesan breadcrumb mixture so that both sides are thoroughly and evenly coated.
- 6
Heat the vegetable oil and butter in a large skillet over medium-high heat until shimmering and hot.
- 7
Fry the cutlets in batches for 3 to 4 minutes per side, or until golden brown and cooked through.
- 8
Transfer the cooked schnitzel to a paper-towel-lined plate to drain excess oil.
- 9
Serve immediately while hot, garnished with fresh lemon wedges.
💡 Chef tips
- For extra crispiness, use panko breadcrumbs instead of plain breadcrumbs.
- Do not overcrowd the pan while frying to ensure the crust stays crispy rather than steaming.
- Leftover schnitzels can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot oven or air fryer.
✅ How it should turn out
The finished parmesan schnitzel features a deeply golden, crunchy crust packed with savory cheese flavor, encasing tender and juicy chicken inside.