Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/2 teaspoon kosher salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs (45g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 teaspoon dried parsley (5ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/4 teaspoon paprika (1.25ml)
  • 1/4 cup vegetable oil, for frying (60ml)
  • 2 tablespoons unsalted butter (30g)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/4-inch/6mm). Season with salt and pepper.
  2. Place flour, beaten eggs, and breadcrumb mixture (panko, Parmesan, parsley, garlic powder, paprika) into separate shallow dishes.
  3. Dredge each chicken breast in flour, shaking off excess. Dip in egg, allowing excess to drip off. Press firmly into the breadcrumb mixture, ensuring even coating.
  4. Heat oil and butter in a large skillet over medium-high heat. Carefully place breaded chicken breasts in the hot pan, being careful not to overcrowd.
  5. Cook for 4-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Adjust heat as needed to prevent burning.
  6. Transfer schnitzel to a wire rack to drain excess oil. Serve immediately.