Chicken Schnitzel in Parmesan Breading | Crispy & Savory

Prepare the chicken breast: Halve the meat lengthwise to make the schnitzels thinner. Lightly pound and season with a little salt.

Prepare the breading station: Set out three deep plates. In the first plate, mix the flour with 1/2 tsp salt, pepper, and paprika powder. In the second plate, whisk the egg with the milk and a pinch of salt. In the third plate, combine the breadcrumbs with the finely grated Parmesan.

In a deep pan (approx. 20–22 cm), pour in rapeseed oil to a height of about 0.5 cm and heat it. First, dredge the meat in the flour, then dip it in the egg-milk mixture, and finally coat it in the Parmesan-breadcrumb mixture, lightly pressing the breading.