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Chicken Schnitzel Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Entree
Cuisine: Austrian
Servings: 4
Author: Florentina
  • 1 lb chicken tenderloin – gently pounded
  • pinch sea salt and black pepper to taste
  • 1 c all purpose flour
  • 2 large eggs
  • 1.5 c panko bread crumb (plain)
  • 1/4 c olive oil
  • 2 tbsp milk
  1. Gently pound the chicken tenderloin, just enough to flatten down so it is uniform. One smack should do. Season the chicken tenderloin with a good pinch of sea salt and black pepper on each side.

  2. Whisk together the egg and milk. 

    Dredge the fillets first in flour making sure to shake off all the excess. Dip them in the egg then dredge them in the bread crumbs making sure they are coated evenly on both sides.

  3. Heat the oil in a large cast iron pan. Add a couple of the fillets ( do not overcrowd the pan ) and sear for a couple of minutes on each side until nice and golden.

  4. Transfer to a plate lined with paper towels to soak up any excess oil and serve promptly with lemon wedges. Serve next to ricotta mashed potatoes and a tomato salad