Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • Salt and pepper to taste
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 cup (100 g) plain breadcrumbs (preferably panko for extra crunch)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 cup (120 ml) vegetable oil (or enough to cover the bottom of the pan)

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Tenderize using a meat mallet until about 1/2 inch thick. Season both sides with salt and pepper.
  2. In one shallow dish, place flour. In another shallow dish, whisk eggs and Dijon mustard together. In a third shallow dish, combine breadcrumbs, garlic powder, paprika, and thyme.
  3. Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, ensuring even coating. Press into breadcrumb mixture to coat thoroughly.
  4. Place breaded chicken on a baking sheet. Refrigerate for at least 30 minutes to help breading adhere.
  5. Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts (do not overcrowd the pan) and fry for about 3-4 minutes on each side until golden brown.
  6. Remove schnitzels from the pan and place on a plate lined with paper towels. Serve immediately with your favorite sides.