Crispy Chicken Schnitzel with Lemon and Herbs

Crispy Chicken Schnitzel with Lemon and Herbs

Ingredients:

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup vegetable oil
Lemon wedges and fresh parsley for serving

Instructions:

Preheat oven to 200°F (95°C).
Place chicken breasts between two sheets of plastic wrap and pound to an even thickness.
Set up a breading station: one plate with flour, one bowl with beaten eggs, and one plate with a mixture of breadcrumbs, Parmesan, salt, pepper, paprika, garlic powder, and onion powder.
Dredge each chicken breast in flour, dip in eggs, and coat in breadcrumb mixture.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 3-4 minutes per side, until golden brown and cooked through.
Transfer cooked schnitzels to a baking sheet and keep warm in the oven while cooking the remaining chicken.
Serve with lemon wedges and fresh parsley.