Made with boneless, skinless chicken breasts, all-purpose flour, beaten eggs, breadcrumbs, salt, pepper, and oil, this dish is perfect for a quick lunch or dinner.
The recipe is simple, all you need to do is pound the chicken breasts to an even thickness, season them, coat them in flour, eggs and breadcrumbs, fry them until golden brown and cooked through, and serve with lemon wedges and your choice of sides.
Schnitzel is a classic Austrian dish that will be loved by all, especially the aussies! Enjoy it in the comfort of your own home, and savour the flavuors of this traditional dish.
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Lime Pepper Grinder Salt
Oil, for frying
Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are an even thickness.
Season the chicken with Lime Pepper Grinder Salt
Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
Dredge each chicken breast in the flour, shaking off any excess. Dip in the beaten eggs, then coat in the breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.
Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
Carefully place the chicken in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
Remove the chicken from the skillet and drain on a paper towel-lined plate.
Serve the schnitzel with lemon wedges and your choice of sides.