Golden, crunchy on the outside and juicy on the inside — this crispy chicken schnitzel gets its deep flavor from a soy-mustard egg coating. It’s a weeknight hero, just like our juicy chicken patties with herbs or stuffed chicken breast — simple ingredients, big payoff.
Ingredients
- 1 chicken breast
- 2 eggs
- 3 tbsp soy sauce
- 1 tsp mustard
- Black pepper to taste
- Breadcrumbs
- Vegetable oil for frying
Instructions
- Halve the chicken breast horizontally and pound flat.
- For the coating, whisk the eggs with the soy sauce, mustard, and black pepper in a bowl.
- Dip the meat into the egg mixture, then dredge in breadcrumbs.
- Fry in vegetable oil over medium heat on both sides until deep golden.
Tips
- Pound the chicken to an even thickness so it cooks through without burning the crust.
- Keep the oil at medium heat; too hot and the breadcrumbs darken before the meat is done.
- Rest the schnitzel on a wire rack (not paper towels) to keep the coating crisp. More frying know-how at seriouseats.com.
Nutrition (per 100 g): 131.5 kcal, protein 18.8 g, fat 5.9 g, carbs 2.8 g.