Ingredients
4 boneless skinless chicken breasts
1/2 cup all-purpose flour (or more as needed for coating)
2 eggs, beaten
1 tablespoon oil
1/4 cup olive oil
1 cup bread crumbs (up to 2 cups)
1 teaspoon paprika salt and pepper, to taste
2 lemons, quartered
Step 1
Butterfly chicken breasts.
Step 2
Dredge in flour, then set aside.
Step 3
Combine eggs, 1 tablespoon oil, paprika, salt, and pepper; mixing well.
Step 4
Dip floured chicken breasts in egg mixture, then immediately into bread crumbs, coating evenly.
Step 5
Heat ΒΌ cup oil in a large skillet. Cook chicken breasts until lightly browned on one side, then flip; 3 to 4 minutes a side.
Step 6
Drain on paper towels while cooking the rest.
Step 8
Garnish with lemon wedges to squeeze on the schnitzel. Enjoy!
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