Growing up chicken schnitzel was a weeknight favourite of ours. Served with roasted potatoes and a green salad this is the ultimate comfort meal! I like to make two stations (instead of the typical three), a batter bowl and the breading bowl. I also shallow fry my schnitzel just because that’s how I grew up, and every time I try to bake them it never turns out as crispy as I like it. Make a little extra more and it’s the perfect pairing to a leftover lunch salad.
4 servings/ 15 mins prep time / 30 mins total time
2 cups breadcrumbs
2 tbsp flour
1 tbsp mayonnaise
1 tbsp Dijon mustard
Salt and pepper
2 chicken breasts, butterflied and pounded thin.
Vegetable oil, for frying
Lemon wedges, for serving
To start, set up the batter and breading bowls. In one bowl, combine the egg, flour, mayonnaise, mustard and a bit of salt and pepper. In another bowl, breadcrumbs, salt and pepper.
Salt and pepper the chicken breasts on both sides.
Dip the chicken breast (on both sides) into the batter bowl and then transfer to the breadcrumb bowl, making sure to flip so both sides get coated. Continue to do this until all of the chicken breast are coated.
In a skillet, add enough vegetable oil so the bottom skillet is covered in oil and heat to medium heat. The oil is hot enough if you drop some breadcrumbs and it sizzles. Fry for 2-4 minutes per side depending on how large the chicken breast is, or until it reaches 165 °F.
Transfer to a plate lined with paper towels and repeat with remaining chicken.
Serve the schnitzel with lemon wedges, roasted potatoes and side salad for a complete meal.