German Chicken Schnitzel recipe, ready in 15 minutes. Instead of using pork, we're using chicken tenderloins which are less fatty. Make sure to serve with classic sides like potato salad, mashed potatoes, sauerkraut and spaetzle.
Put the chicken tenderloins in a shallow pan filled with all purpose flour. Flip the chicken so it's coated with flour on both sides.
Crack 2 eggs in a bowl or pan, add vegetable oil, and a little bit of salt and pepper for flavor. Use a fork and gently beat the eggs, like you would do for scrambled eggs. Add your chicken to it. Flip to the other side to fully coat the chicken in eggs.
Add bread crumbs to a bowl. One at a time, put the chicken in the bread crumbs, mixing the chicken around so it's fully coated in bread crumbs. Make sure it's coated completely - all sides and all nooks and crannies!
Using a large pan, coat lightly in olive oil. Once the pan is heated up, add chicken and cook on both sides over medium heat, until browned, crisp and the internal temperature reaches 165 degrees. This will take about 10 minutes.
Serve on plates with German sides, like potato salad, mashed potatoes, sauerkraut and spaetzle. Take a fresh lemon and give a little squeeze on top of your chicken schnitzel! Enjoy!