Chicken Schnitzel is the perfect Oktober Fest treat, or just good old-fashioned comfort food on a cold day. We’ve added some Dan-O’s to ours to make it Dan-O-Myte!
- 1 tablespoon olive oil, or as desired
- 6 chicken breasts, cut in half lengthwise (butterflied)
- salt and ground black pepper to taste
- ¾ cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon Dan-O’s
- 2 large eggs, beaten
- 2 cups seasoned bread crumbs
- 1 large lemon, zested
- Preheat oven to 425 degrees.
- Line a large baking sheet with aluminum foil and drizzle olive oil over foil.
- Place baking sheet in the preheated oven.
- Flatten chicken breasts so they are all about 1/4-inch thick.
- Season chicken with salt and pepper.
- Mix flour, Dan-O’s, and paprika together on a large plate.
- Beat eggs with salt and pepper in a shallow bowl.
- Mix bread crumbs and lemon zest together on a separate large plate.
- Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with the remaining chicken.
- Fry in a cast-iron skillet for 3-5 minutes on each side, or until done. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).