Crispy Chicken Schnitzel

To make crispy chicken schnitzel, start by pounding boneless, skinless chicken breasts to about 1/4-inch thickness. Set up three shallow dishes for dredging: one with seasoned flour, one with whisked eggs and milk, and one with breadcrumbs mixed with spices. Dredge each chicken breast in flour, dip in the egg mixture, and coat with breadcrumbs. Heat vegetable oil in a skillet over medium-high heat and cook the chicken for 3-4 minutes on each side until golden brown. Drain on paper towels and serve with lemon wedges.

Yes, you can easily make chicken schnitzel gluten-free by substituting all-purpose flour with a gluten-free flour blend and using gluten-free breadcrumbs. Ensure that all other ingredients, including spices, are also gluten-free to maintain dietary compatibility.

Chicken schnitzel pairs well with a variety of side dishes. Consider serving it with a fresh salad, roasted vegetables, or mashed potatoes for a hearty meal. You can also serve it with a side of coleslaw or potato salad for a classic touch.

To store leftover chicken schnitzel, let it cool completely and then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it; wrap the schnitzel tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be reheated in the oven to maintain its crispiness.

If you're looking for an egg substitute in chicken schnitzel, you can use a mixture of 1/4 cup of unsweetened applesauce, 1/4 cup of yogurt, or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. These alternatives will help bind the breadcrumbs to the chicken while keeping the dish delicious.