To make chicken schnitzel, you will need boneless, skinless chicken breasts that have been halved and pounded thin. The chicken is then coated in a mixture of flour, seasonings, eggs, and breadcrumbs.

Start by preparing the chicken breasts. Slice each breast in half horizontally and then use a meat mallet or a rolling pin to pound them until they are thin and even in thickness. This will ensure that the chicken cooks evenly and results in a tender schnitzel.

In a shallow dish or a plate, combine the flour, garlic salt, paprika, and black pepper to create the schnitzel coating. You can adjust the seasonings according to your taste preferences. Mix the dry ingredients thoroughly to ensure even distribution of flavor.

In a separate dish, beat a couple of eggs until they are well blended. The eggs will serve as a binding agent for the breadcrumbs.

Next, spread a generous amount of breadcrumbs on another plate. You can use store-bought breadcrumbs or make your own by pulsing stale bread in a food processor until coarse crumbs form. This adds a satisfying crunch to the schnitzel.

Dip the chicken cutlets into the flour mixture, ensuring that each side is lightly coated. Shake off any excess flour. Then, dip the chicken into the beaten eggs, allowing any excess to drip off. Finally, press the chicken into the breadcrumbs, making sure it is thoroughly coated on both sides. The breadcrumbs form a golden, crispy crust when cooked.