A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken or beef.

Crispy on the outside, tender and juicy on the inside, this schnitzel chicken recipe is easy, quick and extra tasty.

Ingredients

Oil, for deep-frying

1 cup all purpose flour

2 large eggs, lightly beaten with 2 tablespoons water

3 cups breadcrumbs

2 tsp sweet paprika

1 tsp dried oregano

Salt and freshly ground black pepper

6 boneless skinless chicken breasts

Fresh lemon juice

Directions

Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet and heat the over medium-high heat.

Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the oregano, paprika, 1 teaspoon salt and a few turns of pepper.
Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.

Season the chicken, borh sides, with salt and pepper and coat first in the flour, then in the egg wash and finally in the breadcrumbs.
Fry in batches, flipping once, until golden brown, 2 to 3 minutes.

Transfer to a wire rack set over a baking sheet to drain.
Drizzle with fresh lemon juice and serve with rice pilaf, homemade french fries or salad of your choice.