Making Chicken Schnitzel

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October 7, 2018

Chicken Schnitzel on plate with lemon bridgesIt'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 chicken breast
  • salt and pepper
  • 1 Tbsp flour
  • 1 egg
  • 1/2 cup breadcrumbs
  • oil for frying
  • fresh lemon wedges


  1. Trim any fat off the chicken breast, then cut in half lengthwise.
  2. trimming fat off chicken breast
  3. Butterfly each chicken breast half and lay flat.
  4. butterflied chicken breasts
  5. Use the back of your knife to pound the chicken breast. You could also use a mallet with a sheet of plastic wrap.
  6. scoring chicken breast

  7. Sprinkle the chicken pieces with some salt and pepper on both sides. Sprinkle both sides with flour.
  8. sprinkled flour on chicken breast
  9. Beat the egg in a bowl, then dunk the chicken to cover.
  10. dipping chicken breast in egg
  11. Roll the chicken pieces around in the breadcrumbs.
  12. crumbs on egged chicken breast
  13. To double-coat for extra crispiness, dunk the chicken back into the remaining egg, then cover with the rest of the breadcrumbs.
  14. Chicken re-dipped in egg

  15. 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.
  16. frying breaded chicken
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