Chicken Schnitzel
Chicken schnitzel pounds boneless chicken thin, coats it with egg, Parmesan, and bread crumbs, then fries it crisp. Lemon wedges brighten the golden cutlets at serving.
π¨βπ³ Instructions
Skin and split the chicken breasts, removing excess fat.
Pound each piece to about 1/4 inch thick and season with salt and pepper.
Dip the chicken in beaten egg, then coat with Parmesan and bread crumbs.
Fry in hot oil until golden and cooked through on both sides.
Drain briefly and serve with lemon slices.
π· Perfect Pairings
Complete your meal with these
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