Thin chicken breasts are coated in flour, egg, and breadcrumbs, then fried until crisp. This classic has a crunchy exterior and tender center, making it a family favorite.
Season both sides of the thin chicken breasts with salt and black pepper.
Dredge the chicken first in flour, then in beaten egg, and finally in breadcrumbs mixed with thyme. Shake off the excess at each stage.
Heat the cooking oil in a skillet over medium-high heat. Fry the schnitzels until golden on both sides and fully cooked through. If the oil is too hot, the coating may burn. Drain on paper towels and serve.
Important: Pound the chicken breast thin (gently, between sheets of plastic wrap) so it cooks evenly and quickly. Keep the oil at medium-high heat; if it is too hot, the coating can burn while the center remains raw. Contains eggs and gluten (wheat flour and breadcrumbs).
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