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Chicken Schnitzel

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About the Recipe

Once you perfect the schnitzel, your abilities to transform the basic chicken cutlet into a culinary delight is limitless. While there are countless recipes that start with a breaded chicken cutlet, the simple schnitzel is also absolutely perfect as is, with just a hefty squeeze of fresh lemon juice on top. I also like to serve it with jam on top for a little sweetness.


  • 1 -2 chicken cutlets (thin sliced breast filets) per person

  • Italian seasoned breadcrumbs

  • 1 egg per 4 chicken cutlets, beaten

  • Salt

  • Pepper

  • 1 - 2 tbsp Dijion mustard

  • 2 tbs milk

  • Flour

  • Oil (I use olive oil but just about any cooking oil can work here)

  • Lemons



  1. Begin prepping the chicken. Set out three bowls. In the first one, add in about a cup of flour. In the second bowl, add eggs (beaten), salt, pepper, milk, and dijon mustard, and fresh lemon juice and mix well. In the third bowl, add about 1 cup bread crumbs (more may be needed depending on the size of the batch).

  2. Take the first chicken cutlet and dredge in flour. Next dip it into the egg mixture, and make sure it is completely submerged in mixture. Finish by dipping it into the breadcrumbs and roll it around to make sure the entire cutlet is covered in breadcrumbs. Place onto a plate, and repeat till you have prepped all of the chicken. Let the chicken sit for a few minutes before frying.

  3. Heat up about 1 inch of oil in a large skillet or sauté pan ver medium over medium heat until hot.

  4. Add 2- 3 cutlets to the pan (careful not to over stuff), and fry on each side for about 5 min per side (until golden brown). Note- the first batch will cook more slowly than the next batches

  5. Squeeze a ton of fresh lemon juice on top and serve hot - preferably on top of a large plate of mashed potatoes

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