Chicken ‘schnitzel’

Fried goodness.  And it’s healthy!  It is chicken after all.


  • Chicken cutlets
  • 2 eggs beaten
  • Flour
  • Panko
  • Canola Oil
  • Lemon
  • Parsley
  • Salt, Pepper


  1. Cut the chicken into flat pieces.  Usually with cutlets the tenderloin is left on, so you have cut it into its own piece
  2. Pound the chicken to 1/4 – 1/2 inch thickness.  Not too thin, not to thick, you are mostly after even
  3. Salt + Pepper both sides
  4. Heat fry pan, pour about 1/4 inch of oil in there – not so much the chicken gets submerged, but enough so it comes up the sides
  5. Put flour, egg, panko on separate plates in a line next to the stove.
  6. Chicken -> flour, flip, flour (shake off excess) -> egg. flip, egg -> panko, flip, panko -> pan
  7. Immediately start shaking the pan to move the chicken around.
  8. Tilt the pan to collect some oil in one end and spring back to get some oil on top of the chicken
  9. Put in a second piece. I recommend no more than two pieces at a time.
  10. Same trick with tilting
  11. Keep the chicken moving for three minutes, then flip (the more you keep it moving the better it will be)
  12. Three minutes more
  13. Evan to cooling rack
  14. Repeat until chicken is done.  Add more oil as needed
  15. Serve with lemon squeezed on top and parsley

Ok it’s not good for you, but it tastes damn good.


Categories: Mains

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