The secret in making juicy Schnitzel is pounding the meat! Yes, we have to get these breasts nice and thin.

This will ensure that the curst is nicely fired and crispy while the inside of the meat is fully cooked through and stays juicy.

If your meat is too thick, the outside will be browned and ready but the inside of the meat will not have had enough time to properly cook through.

On a large cutting board or a clean surface, place a large piece of cling film down, add your chicken breast, then cover it with another large piece of cling film (you can also use a zip-lock bag).

I suggest doing one breast at a time if you are new to the meat pounding game.

With a meat tenderizer/pounder/meat mallet (oh gosh so many names!!) OR what I like to use – a rolling pin, pound the chicken until it is about 1/3 – 1/2 inch thick.

Next, season the chicken breast with salt & pepper on both sides and set them aside on a plate.

You can keep the breast whole of cut each piece in half as each breast will make 2 sandwiches.

Set up your dredging aka breading station with one bowl and two-three plates.

Crack an egg into the bowl and whisk.

Add the flour to a plate and the breadcrumbs (I use Italian seasoned breadcrumbs) to another.

You can also use a large, glass casserole dish as pictured here.

First, dredge the chicken breast into the flour.

Coat both sides well and shake off the excess.

Next, dip it into the egg and coat both sides.

Lastly, dip it into the breadcrumbs!

Make sure the chicken is well coated in the breadcrumbs because that is the best part!

Let’s head over to the stove.

Heat up a large skillet with 3 tbsp of oil, I like using avocado or olive oil for this.

Once hot, carefully add the chicken breasts and cook them on medium heat for 3-4 minutes on each side.

Once the chicken is fully cooked, move it to a paper towel lined plate so that any excess oil can be absorbed by the paper towel.

While the schnitzel are cooling slightly, toast your burger buns and assemble the sandwiches. I like adding a bit of mayo and ketchup to both buns then top with a lot of greens and lastly the chicken schnitzel.