Chicken Schnitzel

It's Oktoberfest time! I'm not a beer drinker, but I do make up for it with the foods. This is an easy way to make a scrumptious schnitzel without too much effort. You can use any type of meat you like, but I like chicken breast. Don't forget to serve lemon wedges alongside. They really make this meal pop!


Prep Time: 12 minutes

Cook Time: 8 minutes

Total Time: 20 minutes

Yield: 2 servings



  1. Trim any fat off the chicken breast, then cut in half lengthwise.
  2. Butterfly each chicken breast half and lay flat.
  3. Use the back of your knife to pound the chicken breast. You could also use a mallet with a sheet of plastic wrap.
  4. Sprinkle the chicken pieces with some salt and pepper on both sides. Sprinkle both sides with flour.
  5. Beat the egg in a bowl, then dunk the chicken to cover.
  6. Roll the chicken pieces around in the breadcrumbs.
  7. To double-coat for extra crispiness, dunk the chicken back into the remaining egg, then cover with the rest of the breadcrumbs.
  8. Heat some oil over medium heat. Fry the coated breasts until golden brown, about 4 minutes per side. Place the schnitzels on a paper towel to drain. Serve with lemon wedges.

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