Crispy, golden, and paper-thin chicken cutlets fried to perfection. A squeeze of lemon, a dip in mustard or ketchup — simple, classic, unbeatable.

Pair with Zina’s Homestyle Coleslaw Salad for freshness and balance.

Ingredients

• 2 chicken breasts, butterflied and pounded thin
• 1 cup flour
• 2 eggs, beaten
• 1 ½ cups breadcrumbs
• Salt & pepper, to taste
• Oil, for frying
• Lemon wedges, for serving

Instructions

1. Prep chicken – Season cutlets with salt and pepper. Dredge in flour, dip in egg, coat in breadcrumbs.
2. Fry – Heat oil in a skillet over medium. Fry cutlets until golden brown and crisp on both sides, about 3 minutes per side.
3. Serve – Drain on paper towels, plate with lemon wedges, and sauces of choice.

👩🍳 Note: Don’t skip pounding the chicken—it’s what makes schnitzel melt-in-your-mouth.