Prep. Place the flour in a shallow dish and season with salt and pepper. In a second dish, whisk the eggs and milk. In a third dish, mix the breadcrumbs and seasonings.
Dredge the chicken. Coat each chicken in the flour, shaking off any excess, then dip in the egg mixture before pressing into the breadcrumb mixture.
Fry. Heat 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot, fry the chicken for 3-4 minutes on each side. Fry in batches if needed. Transfer to a paper towel-lined plate to drain.
Enjoy. Serve immediately with lemon wedges and chopped parsley.
Tips & Variations
Here are some things I’ve found helpful when making this chicken schnitzel recipe.
Make the breadcrumbs from scratch. If possible, use day-old bread to make the fresh crumbs. Simply pulse the bread slices in a food processor until you achieve a coarse crumb texture.
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