Directions:
Place each chicken breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch thick. Season both sides with salt and pepper.
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, paprika, and onion powder.
Dredge each chicken piece first in flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing the crumbs into the meat to ensure a good coat.
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Once hot, fry the chicken schnitzels in batches, without crowding the pan, until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.
Serve the schnitzels hot, garnished with fresh parsley and lemon wedges on the side for squeezing over the top.
ADVERTISEMENT
