Chicken schnitzel

DSCN8607 Copy scaled the fella twins recipes

Make the most crunchy chicken schnitzel. Young and old will love it!

Execution time: 30 minutes

Baking time: 3 minutes

Servings: 4-6


  • 4 chicken breast fillets, cut in half horizontally
  • 2 eggs
  • 100 g flour for all uses
  • 300 gr. toast
  • Sunflower oil, for frying
  • Salt
  • Pepper

Execution method

  • Cover the chickens with cling film and beat with a hammer to spread. Add salt, pepper and set aside.
  • Put the flour in a bowl, in a second bowl, add the lightly beaten eggs we have and in a third the toast.
  • First we grind the chicken pieces (we want the flour to go everywhere), then we pass them to the egg and finally we wrap them in the toast mixture.
  • Once they are ready, spread them on a baking sheet lined with oil paste.
  • Then heat the sunflower oil in a deep and wide saucepan, dip a fillet, turning it to brown everywhere, for about 3 minutes.
  • Once they are ready, spread them on a baking sheet lined with absorbent paper.

Crispy chicken schnitzel. A family favorite that's impressive and delicious!

Preparation time:  30 minutes

Cooking time:  3 minutes

Servings: 4-6


  • 4 chicken breast fillets, halved horizontally
  • 2 eggs
  • 100 g all-purpose flour
  • 300 g bread crumbs
  • Vegetable oil, for frying
  • Salt
  • Pepper


  • Place chicken fillets between two 12-inch-square pieces of plastic wrap and gently pound chicken to 1/4-inch thickness, using a meat pounder. Season the chicken with salt and pepper.
  • Fill a bowl with flour, a second bowl with beaten eggs, and a third bowl with bread crumbs.
  • Working with one cutlet at a time, dredge a cutlet in flour, shaking off excess. Transfer to egg bowl, then turn chicken to coat both sides. Allow excess egg to drain off, then transfer to bread crumbs. Scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides.
  • Place the chicken fillets in a baking dish that has been lined with parchment paper.
  • Heat oil in an iron skillet over medium-high heat until shimmering. Fry the coated breasts in single-layer batches until they are golden brown on both sides, about 3 minutes.
  • When ready transfer on paper towel.