Indulge in the delightful and crispy goodness of Panko-Coated Chicken Schnitzel. This mouthwatering dish features tender chicken breasts coated in a light and crunchy panko breadcrumb crust, seasoned to perfection. Served with a tangy lemon wedge, it's a delectable meal that will satisfy your taste buds and leave you craving for more.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying
• Lemon wedges, for serving

Directions

1. Prepare the chicken breasts: Lay the chicken breasts between two sheets of plastic wrap and pound them gently with a meat mallet or the back of a heavy pan until they are about 1/4 inch thick. This step helps tenderize the meat and ensures even cooking.
2. Set up the breading station: In three separate shallow dishes, place the flour in one, beat the eggs in another, and combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper in the third one.
3. Bread the chicken: Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, making sure it's fully coated. Lastly, press the chicken into the panko mixture, patting it gently to adhere the breadcrumbs to the chicken's surface. Repeat the breading process for all the chicken breasts.
4. Heat the oil: In a large skillet or frying pan, add enough vegetable oil to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat until it shimmers and is hot enough to sizzle when you drop a few breadcrumbs into it.
5. Fry the schnitzels: Carefully place the breaded chicken breasts in the hot oil, making sure not to overcrowd the pan. Cook the schnitzels for about 3-4 minutes per side or until the crust turns golden brown and the chicken is cooked through (internal temperature of 165°F). Fry the chicken in batches if necessary, adding more oil if needed.
6. Drain and serve: Once the schnitzels are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve the Panko-Coated Chicken Schnitzel immediately with lemon wedges on the side for a refreshing zing.
7. Enjoy: Dig into the crispy, tender goodness of the Panko-Coated Chicken Schnitzel, savoring the delightful flavors with every bite. Serve it alongside your favorite side dishes like potato salad, coleslaw, or a fresh green salad for a complete and satisfying meal. Bon appétit!