Chicken Schnitzel
A crispy and juicy chicken dish that's easy to prepare and perfect for any dinner.
Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1.25 pounds)
- 2 cups water
- 2 tablespoons kosher salt
- 2 teaspoons sugar
- 1⅓ cups panko breadcrumbs
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt or table salt
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 2 tablespoons sesame seeds
- ½ cup all-purpose flour
- 2 large eggs
- Vegetable oil for frying
- Lemon wedges for serving (optional)
Instructions
- Slice each chicken breast in half horizontally to create thinner fillets. Pound each fillet to an even thickness of ⅛ to ¼ inch.
- Prepare a brine by mixing water, kosher salt, and sugar in a bowl until dissolved. Add the chicken fillets and let them brine for 30 to 45 minutes.
- Set up a breading station: In one bowl, combine panko breadcrumbs, black pepper, sea salt, garlic powder, paprika, and sesame seeds. Place flour in a second bowl and beat eggs in a third bowl.
- Coat each chicken fillet first in flour, then dip in the beaten eggs, and finally press into the panko mixture until fully covered.
- Heat vegetable oil in a large nonstick skillet over medium heat until shimmering. Cook two fillets at a time for 2 to 3 minutes per side until golden brown.
- Transfer cooked schnitzels to a baking sheet lined with paper towels to drain excess oil. Repeat with remaining chicken.
- Serve the schnitzel with lemon wedges for squeezing over the top.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.