Recipe courtesy of Wayne Harley Brachman

Chicken Schnitzels

  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 6 servings
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Vegetable oil for frying

1/2 cup all-purpose flour

2 cups panko, Japanese bread crumbs

1 egg

3/4 cup milk

1 pound boned chicken breasts (or boned thighs)


  1. In a deep fryer or skillet, heat oil to 365 degrees. Place the flour and bread crumbs on separate plates. In a medium bowl, mix together the egg and milk. Diagonally slice the breasts and/or thighs 1/2-inch thick. Between waxed paper, pound to 1/3-inch. Dredge chicken in the flour and shake off the excess. Dip into the egg mixture to coat, then dredge in bread crumbs. Working in small batches, fry for 3 or 4 minutes on each side until golden brown. Remove from the oil with tongs and drain well on paper towels.

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