Hungarian Baked Chicken (Schnitzel)

Updated: Sep 21

A schnitzel is a thin slice of meat fried in fat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meats are breaded before frying. Originating in Austria, the breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, or turkey.

1 Trim meat of any unwanted fat

2 Lay the chicken breast out on a counter top between two layers of plastic wrap.

3 Pound out until 1/4 inch thick. Season with salt and pepper.

4 Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.

5 Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.

6 Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.

7 Place the chicken into the hot oil and fry 3 to 4 minutes.

8 Work in batches if needed based on size of pan.

9 Gently flip over and cook for an additional 3 to 4 minutes on the other side until the chicken reaches a minimum internal temperature of 145 F and is browned and crisp.

10 Serve hot with lemon slices. More..!