September 14, 2025

Greetings!

Sometimes the simplest meals are the most comforting. Chicken schnitzel has been around forever, but this version takes it up a notch with a crunchy panko coating. Golden, crisp, and tender inside, it is a dish that never fails to impress.

Serve it with lemon wedges and a side of mashed potatoes or a crisp salad, and you have an easy meal that feels restaurant-worthy.

Be Well,
Anisa

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Today's Recipe: Panko-Coated Chicken Schnitzel

Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/4 cup vegetable oil, for frying
- Lemon wedges, for serving

Recipe:
1. Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick. Season both sides with salt and pepper.

2. Place the flour in one shallow dish, the eggs in another, and the panko mixed with Parmesan and paprika in a third.

3. Dredge each chicken breast in flour, dip into egg, then press into the panko mixture to coat.

4. Heat oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 3 to 4 minutes per side.

5. Transfer to a paper towel-lined plate to drain. Serve immediately with lemon wedges.

Try It and Tell Me:
Do you like your schnitzel plain and classic, or do you pile it high with toppings like mushrooms, onions, or gravy?

Extra Toppings: How Do You Pound Meat For Schnitzel?

Pounding chicken breasts to a uniform thickness cuts down on cooking time.

You'll need the breasts to be about a quarter-inch thick; after they've been butterflied, place them between sheets of parchment or plastic, on a cutting board or work surface.

Beat with a flat meat mallet from the outside inward, flipping the meat over as needed.

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