Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/2 cup (60g) all-purpose flour (plus extra for dusting)
  • 2 large eggs, beaten
  • 2 cups (200g) panko breadcrumbs (Japanese breadcrumbs)
  • 1/4 cup (60ml) vegetable oil, for frying
  • 1/4 cup (60g) unsalted butter, for frying
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/4 inch/6mm). Season with salt and pepper.
  2. Place flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
  3. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  4. Place breaded chicken on a plate, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
  5. Heat oil and butter in a large skillet over medium-high heat.
  6. Fry chicken cutlets in batches (do not overcrowd the pan) for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  7. Transfer cooked schnitzel to a wire rack (or paper towel-lined plate) to drain excess oil.
  8. Serve immediately with lemon wedges and fresh parsley, if desired.