Homemade Chicken Schnitzel | German Chicken Dinner | What’s For Dinner | Southern Mountain Kitchen

Cut off all the fat and tough edges from the chicken breasts.

Cut each chicken breast in half to create two fillet pieces from each breast.

Place the chicken pieces in a plastic bag and pound them flat to tenderize.

In a bowl, pour buttermilk for coating the chicken.

On a platter, mix together 1/2 cup Italian bread crumbs, 1/2 cup flour, and 1/2 cup Panko bread crumbs.

Dip each piece of chicken in the buttermilk, then coat it evenly with the breadcrumb mixture.

Stack the breaded chicken pieces on a cutting board, ready for frying.

Heat a pan on medium to high heat and add enough oil to cover the bottom (about 1/2 inch).

Fry 2 to 3 pieces of chicken at a time in the hot oil for 3 to 5 minutes, checking for golden brown color.

Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon chicken seasoning while cooking.

Flip the chicken once golden brown and season the other side as needed.

Remove the cooked chicken and place it on a plate lined with paper towels to absorb excess oil.

Equipment Needed

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