Chicken Schnitzel

I love chicken and I try to make it as often as possible, in as many different ways as I can. This recipe is really good because the Panko breading makes it super crunchy and very delicious. You could easily substitute bread cumbs for the Panko, but I think that the Panko is what makes it extra special!

4 boneless skinless chicken breasts, fat trimmed off

1 cup flour

2 tbls paprika

4 eggs

3 cups Panko

4 lemon wedges, for serving

1. Lay out a piece of plastic wrap on a flat surface, and place one of the chicken breasts on it. Cover with another piece of plastic wrap. Using a mallet, pound them until they are about 1/2 of an inch thick all over. Repeat with all of the chicken breasts.

2. Season both sides of the chicken breasts with kosher salt and fresh cracked pepper.

3. In a shallow bowl, combine the paprika and the flour and add some more salt, about 1 teaspoon.

4. Dredge the chicken in the flour and shake off the excess.

5. In a bowl, beat the eggs with some salt and pepper until they are thoroughly combined. Add the chicken breasts, one at a time, to the egg mixture and coat them evenly with the egg.

6. One by one, after dipping the chicken into the egg mixture, coat it with the panko then place on a plate, separating each breast with some wax paper or plastic wrap. Once they are all coated, cover and refrigerate 30 minutes so the crust can begin to dry (that way the panko won't all fall off when you fry it).

7. In a frying pan, add oil so that it is about 1/2 inch deep, heat on medium or medium low. When the oil is hot, add one schnitzel at a time and allow it to fry for 3-4 minutes on each side, until the breading is golden brown. Remove from the oil and place on a plate with a paper towel on it to drain any excess oil. Repeat with all of the chicken.

Enjoy!