Chicken Schnitzel

Gather and prepare all ingredients.

Take each chicken breast and cut it evenly down the middle, lengthwise. Place each cutlet into a ziplock bag or between two sheets of plastic wrap. Then, with a meat tenderizer mallet or rolling pin, gently pound each piece to ¼-inch thickness. Season them with ½ teaspoon of salt and ½ teaspoon of black pepper and set them aside.

Grab 3 medium bowls or shallow dishes. In the first bowl, combine the flour, ½ teaspoon salt, and ½ teaspoon of black pepper. In the second bowl, whisk together the egg, water, garlic powder, and parsley. In the third bowl, mix the panko and grated Parmesan.

To bread the chicken, coat each piece in flour, shake off any excess, and transfer it to the egg bowl. Coat it in the egg wash, letting any extra drip off, then transfer to the panko. Coat it in panko, pressing it to ensure the chicken is fully covered. Then place all the breaded chicken onto a sheet pan.

Once all the chicken has been breaded, heat the oil in a skillet to 350°F-375°F over medium heat. Once the oil is hot, carefully place one piece of breaded chicken into the oil. Do not overcrowd the skillet, and work in batches.

Fry the chicken undisturbed for 3-4 minutes, until golden brown. Using tongs, gently flip and continue cooking for 2-3 minutes, until the internal temperature reaches 165°F.

Once the chicken is done, place it on paper towels to drain. Make sure to maintain the oil temperature at 350°F and continue frying until all the pieces are done cooking. Serve with a squeeze of fresh lemon and enjoy.