Entree: Australia – Melbourne & Victoria – Chicken Schnitzel (Thin chicken cutlets breaded and pan-fried to a crisp golden crust)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 8 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 chicken cutlets, approx. 6 oz (170 g) each (breast halves butterflied and pounded thin)
- Salt and freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten, about 3 1/2 oz (100 g)
- 1 1/2 cups (150 g) fine breadcrumbs or panko
- 1/2 tsp (2 g) garlic powder (optional)
- 1/2 cup (120 ml) vegetable oil for shallow frying
- 2 tbsp (30 g) unsalted butter (optional, for flavor)
- Lemon wedges for serving
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Show original ingredient measurements

- 4 chicken cutlets, approx. 6 oz (170 g) each (breast halves butterflied and pounded thin)
- Salt and freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten, about 100 g
- 1 1/2 cups (150 g) fine breadcrumbs or panko
- 1/2 tsp (2 g) garlic powder (optional)
- 1/2 cup (120 ml) vegetable oil for shallow frying
- 2 tbsp (30 g) unsalted butter (optional, for flavor)
- Lemon wedges for serving
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Instructions

1. Place each butterflied chicken breast between plastic wrap and pound to an even 1/4-inch (6 mm) thickness. Season both sides with salt and pepper.
2. Set up a dredging station: one shallow plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs mixed with garlic powder if using.
3. Coat each cutlet in flour, shaking off excess, dip into beaten egg, then press into breadcrumbs to evenly coat. Allow coated cutlets to rest on a rack for 10 minutes to help the crust adhere.
4. Heat the vegetable oil and butter in a large skillet over medium-high heat until hot but not smoking. Fry cutlets in batches, 3–4 minutes per side, until deep golden and cooked through (internal temperature 165°F / 74°C).
5. Transfer cooked schnitzels to a wire rack set over a baking sheet to drain and stay crisp. Sprinkle with chopped parsley and serve immediately with lemon wedges.