Ingredients
1 lb chicken breasts, gently pounded to ⅙ to 1⁄4 inch pieces
2 tsp lemon juice
1 cup all-purpose flour
2 eggs
¼ cup wheat beer, preferably Hefeweizen, Erdinger, Paulaner, Franziskaner, or Maisel
2 cups breadcrumbs
5 cups vegetable oil, for frying
salt and ground black pepper, to taste
¼ tsp parsley, chopped, per serving
1 cup potatoes, done to your preference, per serving
Preparation
Brush the chicken with lemon juice on all sides and let it stand for 30 minutes.
Add the flour and breadcrumbs into separate mixing bowls. Beat the eggs and beer in another mixing bowl.
Dredge the cutlets in the flour mixture, dip them into the egg batter, and coat back with the same flour mixture. You may need to press gently so the crumbs adhere.
In a large skillet, heat oil over medium-high heat until it reaches 325 to 350 degrees F.
Carefully place the breaded cutlets into the hot oil. Cook for about 2 to 3 minutes on each side or until golden brown.
Drain on paper towels and season with salt and pepper. Transfer the cooked cutlets to a platter.
Sprinkle the schnitzel with parsley and serve with potatoes.
