Chicken Schnitzel

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  Chicken Breast, Boneless Skinless(780g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Tsp Salt (Divided, $0.04)
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  1 Tsp Black Pepper (Divided, (Freshly Cracked) $0.16)
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  Flour, All-Purpose, White(120g)
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  Egg, Whole, Large(100g)
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  1 Tbsp water ($0.00)
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  Garlic powder(5g)
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  Parsley, Fresh(5g)
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  Bread Crumbs, Panko, Dry(300g)
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  Parmesan Cheese(65g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Vegetable oil(480g)
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  Lemon

Instructions

1. 1Cut each chicken breast lengthwise into two thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet to ¼-inch thickness. Season both sides with salt and black pepper, then set aside.
2. 2Set up three shallow bowls for breading: combine the flour with salt and black pepper in the first bowl; whisk together the eggs, garlic powder, and fresh parsley in the second bowl; mix the panko and grated Parmesan in the third bowl.
3. 3Working with one cutlet at a time, coat thoroughly in the flour mixture and shake off excess, then dip into the egg mixture letting excess drip back into the bowl, then press firmly into the panko mixture until fully coated. Arrange all breaded cutlets on a sheet pan.
4. 4Heat the vegetable oil in a large skillet over medium-high heat to 350°–375°F. Once shimmering, carefully place two breaded chicken cutlets into the oil without crowding—work in batches of two.
5. 5Fry undisturbed for 3–4 minutes over medium-high heat until the coating turns golden brown, then flip using tongs and cook for 2–3 minutes more until the internal temperature reaches 165°F at the thickest point.
6. 6Transfer the cooked cutlets to a paper towel–lined plate to drain. Maintain the oil temperature at 350°–375°F and repeat with remaining cutlets until all are cooked.
7. 7Divide the cooked chicken schnitzel evenly among 4 airtight containers while still warm. Refrigerate until ready to serve.
8. 8Serve with fresh lemon squeezed over top.