The whole family loved it so much that I'll need to prepare extra next time!

Chicken schnitzel is a beloved dish with roots in European cuisine, particularly in Germany and Austria. It's known for its crispy, golden-brown breading and tender, juicy chicken inside. This dish is perfect for a weeknight dinner or a special occasion, as it brings a touch of elegance to the table without requiring hours in the kitchen. Plus, who can resist the combination of crunchy breading and a zesty squeeze of lemon? It's a family favorite in our house, and I'm excited to share it with you.

Chicken schnitzel pairs beautifully with a variety of sides. For a traditional touch, serve it with warm potato salad or buttery mashed potatoes. A crisp green salad with a tangy vinaigrette also complements the richness of the schnitzel. If you're looking for something lighter, steamed vegetables or a simple cucumber salad can provide a refreshing contrast. Don't forget to have extra lemon wedges on hand for those who love an extra citrusy kick!

Servings: 4 servings

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 cup vegetable oil for frying
Lemon wedges for serving

Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick.

Season the chicken breasts with salt and pepper on both sides.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with Parmesan cheese and parsley.

Dredge each chicken breast in flour, shaking off excess, then dip in the egg mixture, and finally coat with the breadcrumb mixture, pressing to adhere.

Heat the vegetable oil in a large skillet over medium-high heat.

Fry the chicken breasts in batches, about 3-4 minutes per side, until golden brown and cooked through.

Transfer to a paper towel-lined plate to drain excess oil.

Serve hot with lemon wedges on the side.

For a lighter version, you can bake the schnitzel in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through. If you're gluten-free, try using almond flour and gluten-free breadcrumbs. For an extra flavor boost, add a teaspoon of garlic powder or paprika to the breadcrumb mixture. You can also experiment with different herbs like thyme or oregano for a unique twist.