Can I use pre-sliced thin-cut chicken breasts instead of pounding?

Name: Chicken Schnitzel
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 2 boneless, skinless chicken breasts (1 to 1¼ lbs/454 to 567 g); 2 cups water; 2 tablespoons kosher salt; 2 teaspoons sugar; 1⅓ cups panko breadcrumbs; ¼ teaspoon freshly ground black pepper; ½ teaspoon fine sea salt (or table salt); ¾ teaspoon garlic powder; ¾ teaspoon paprika; 2 tablespoons sesame seeds; ½ cup all-purpose flour; 2 large eggs; Vegetable oil, (for cooking); Lemon wedges, (for serving (optional))

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Accepted Answer

Unfortunately, I don't recommend it. Due to their thinness, these chicken breasts cook incredibly quickly. When pan-frying, the breading won't have enough time to achieve that desirable golden brown color before the chicken is fully cooked. This will result in undercooked breading or overcooked (tough) chicken. Additionally, thinner cuts often result in an excessive amount of breading, which can overshadow the chicken itself. Finally, pounding the chicken not only tenderizes the meat by breaking down its fibers but also ensures a consistent thickness for uniform cooking.

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