My little helper is Miles! And he couldn’t be more thrilled that he got to make Chicken Schnitzel! Not only does he LOOOVE it, (as does the whole family), but he gets to pound meat with a mallet! What 7 year old wouldn’t love that?

** This post is part of the special Key Lime KIDS series, designed to help kids during these challenging times by providing entertaining and engaging activities for families to do together at home. RECIPES WILL BE ENJOYED BY KIDS AND ADULTS, ALIKE.

As a testament to how good this dish is, I can think of about 4 different cultures around the world that each have their version of thinly pounded, pan fried meat. Including the U.S.! My daughter Dylan still talks about the Chicken Fried Chicken she had when we were in Texas last fall – she actually wants to go back just so we can go to that hole-in-the-wall restaurant attached to a gas station where we had that tasty local fare!

My version gets a flavor kick from parmesan, oregano and garlic powder, but is still super-simple. In fact, this is an AWESOME weeknight family friendly recipe, since it comes together in less than 15 minutes ?.

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Who’s ready for some fun?

So as a reminder, here’s how it works. Watch this short 5 min. video ? below, then practice what was learned while making the YUMMY, kid-approved recipe!

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Our goal is to help as many families as possible with our Key Lime KIDS project, so please share this with your people.

Print Recipe

5 from 5 votes

Crispy Chicken Schnitzel

Prep Time15 mins

Cook Time10 mins

Ingredients

• 1 ½ pounds chicken breasts
• 2 large eggs
• ½ cup flour
• 1 ¼ cups panko bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt plus more for seasoning the chicken
• 1/4 cup grated parmesan cheese
• Olive oil for cooking

Instructions

• Set up your dredging station. In a large flat bowl, crack two eggs and whisk. In another flat bowl, place your breadcrumbs with ½ teaspoon salt, oregano, garlic powder and cheese and mix to distribute evenly. In a third flat bowl, place the flour. Set aside while you pound your chicken.
• Place chicken between two sheets of parchment paper or wax paper. Using a meat tenderizer, pound the chicken with the flat side to an even thickness. It should be about ½ inch thick.
• Warm the oil in a wide skillet or pot. The amount of oil you will need depends on the size of your pan. This isn’t deep frying, but you need a generous amount to coat the bottom of the pan.
• Season the chicken with a sprinkle of kosher salt, then dredge it in the flour, coating both sides. Shake off the excess flour, then dip it in the eggs. Finally, dip the chicken in the breadcrumb mixture.
• Carefully lay the chicken in the hot oil and saute for 4-5 minutes. It should be toasty brown on the bottom - take a peak, and if it is not let it cook for longer. You may need to increase the heat if it isn’t browning after 5 minutes. Alternatively, if it is browning too quickly, turn the heat down so that it doesn’t burn before it is finished.

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