Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pound 4.0 pieces of chicken breast between two sheets of plastic wrap until each is about 0.5 inches thick.

2. 2

   Set up a dredging station with three shallow dishes, adding 0.5 cup all-purpose flour seasoned with 1.0 tsp salt and 0.5 tsp black pepper in the first dish.

3. 3

   Whisk 2.0 large eggs with 2.0 tbsp gochujang, 1.0 tbsp Dijon mustard, 1.0 tsp garlic powder, and 1.0 tsp smoked paprika in the second dish until well combined.

4. 4

   Place 1.5 cup panko breadcrumbs in the third dish, ready for coating the chicken cutlets.

5. 5

   Dredge each pounded chicken cutlet first in the seasoned flour, shaking off excess, then dip into the egg mixture, ensuring full coverage, and finally coat thoroughly with the panko breadcrumbs, gently pressing to adhere.

6. 6

   Heat 4.0 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

7. 7

   Carefully deep-fry the coated chicken schnitzels, one or two at a time depending on pot size, for 3-4 minutes per side or until golden brown and cooked through, ensuring internal temperature reaches 165°F (74°C).

8. 8

   Remove the cooked schnitzels from the oil and place them on a wire rack set over paper towels to drain excess oil before serving immediately.