Easy wienerschnitzel recipe! Chicken schnitzel

Cut off excess fat from the chicken breast.

Slice the chicken breast in half to create thinner pieces.

Cover the chicken with plastic wrap.

Pound the chicken with a meat mallet until flattened.

Season the chicken with black pepper and kosher sea salt.

Rub dijon mustard over the chicken pieces.

Prepare three bowls: one with flour, one with beaten eggs (about 3 eggs), and one with a mixture of breadcrumbs and panko.

Coat the chicken in flour, then dip it in the egg, and finally coat it with the breadcrumb mixture.

Heat olive oil in a pan and add the coated chicken to fry.

Fry the schnitzel until golden brown, flipping halfway through.

Equipment Needed

Dietary

Allergens