The City Magazine Since 1975

Chicken Schnitzel

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1 1/2 cups flour
5 eggs
1/2 cup water
10 oz. seasoned breadcrumbs
1 tsp. garlic
2 tsp. paprika
7 lbs. chicken cutlets
2 cups olive oil (approximate)
1 lemon (optional)


Preheat oven to 375°F.. Place the flour in a shallow dish. Mix the eggs and water in a separate bowl. Mix the seasoned breadcrumbs, garlic, and paprika in another shallow dish.

Pour a half-inch of olive oil in a sauté pan and place over medium-high heat. While the pan is heating, dredge the chicken cutlets in the flour, shaking off the excess. Then coat the cutlet in the egg wash, and lastly in the breadcrumbs. Once the pan is hot, fry the chicken, browning both sides (approximately five to seven minutes each side.) Bear in mind that you can bread more cutlets while others are cooking.

After both sides of the chicken are browned, place on a baking sheet and bake in the oven for 15 to 20 minutes. Optional: squeeze lemon juice atop cutlets right before serving.