Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each
- Salt and freshly ground black pepper to taste
- 1/3 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 large eggs lightly beaten
- 3/4 cup panko breadcrumbs
- 2 tablespoons olive oil plus more if needed
- 1 lemon cut into wedges
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/4-inch thickness. Sprinkle both sides with salt and pepper.
- Mix together the flour, garlic powder, onion powder, and paprika until well combined. In three shallow bowls, place the flour mixture, lightly beaten eggs, and panko breadcrumbs separately.
- Dunk each chicken breast first in seasoned flour, then in egg, and finally in the breadcrumbs. Shake off any excess at each step.
- Heat olive oil in a large skillet over medium-high heat. Fry the chicken for about 2-4 minutes per side until it turns golden brown. Remove and let drain on paper towels. Work in batches and add more oil as needed.
- Plate the schnitzel and serve immediately with lemon wedges.
