Schnitzel is one of my family’s most favorite dishes. I always make an extra large batch and freeze half of it between layers of parchment paper to have for another meal. Honestly I really don’t enjoy frying at home. But I’ve found that if I take the time to set up all of the components before I start frying it makes the whole process go a lot smoother. I’ve learned that I only need to start with a small amount of oil and once it has been used up I wipe out the pan with a wad of paper towels and heat fresh oil. That prevents all of the panko crumbs that are left in the pan from burning and sticking to the schnitzel.
- large frying pan
- rimmed baking sheet
- 2-3 pounds boneless skinless chicken breasts thinly pounded
- 1 cup all purpose flour
- 2 teaspoons salt divided
- 1 teaspoon ground black pepper divided
- 5 eggs
- 2 cups panko breadcrumbs
- 1 teaspoon paprika
- Oil for frying
- Arrange in 3 separate bowls: 1) flour seasoned with 1 teaspoon salt and 1/2 teaspoon pepper, 2) eggs, beaten, 3) panko breadcrumbs seasoned with remaining salt, pepper and paprika.
- Heat 1/4 inch of oil in a large, deep frying pan on medium/high heat.
- Line a rimmed baking sheet with paper towels to absorb any excess oil after frying.
- Using tongs, dredge chicken first in flour, then in egg , then in breadcrumbs.
- Fry 1-3 minuets on each side until golden, crispy and cooked through.
- Place on the baking sheet once cooked until ready to serve.