Prepare this Chicken Schnitzel by pan-frying breaded chicken cutlets to achieve a perfect golden crispiness, all while ensuring a moist and tender interior.
Garnish with lemon wedges and finely chopped fresh parsley for a delightful touch. This straightforward recipe can be completed in under 20 minutes.
Ingredients
- 4 chicken cutlets
- ½ cup all purpose flour
- 2 large eggs
- 2 teaspoons Dijon Mustard
- 1 cup Panko Bread Crumbs
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- Vegetable oil for frying
- Lemon wedges
- Fresh parsley chopped
- Fresh dill chopped
Instructions
Add the flour to a rimmed plate or shallow bowl. Whisk together the eggs and Dijon Mustard together in a shallow bowl. Combine the Panko Bread Crumbs, salt, black pepper, and garlic powder on another rimmed plate or in a shallow bowl.
Dry the chicken cutlets with paper towels. Add about 1/2 inch of vegetable oil to a large skillet over medium-high heat.
Dredge the chicken breasts in the flour, then in the egg mixture, then into the breadcrumb mixture.
Once the oil is hot, add the breaded chicken cutlets and cook until golden brown. Flip and cook until the other side is golden brown and the cutlet is cooked through. Remove the schnitzel to a wire rack to drain any excess oil.
Work in batches, trying not to overcrowd the skillet. Serve with fresh lemon wedges for spritzing, chopped fresh Italian parsley, and/or chopped fresh dill.
Notes
You can use any breadcrumbs, but I strongly recommend Panko Breadcrumbs for an extra crispy coating.
My local grocery store sells chicken cutlets if your store does not, you can split regular chicken breasts in half lengthwise or pound them thin with a meat mallet.
Use about 1/2 inch of neutral cooking oil like vegetable oil or canola oil. The schnitzel should swim in the pan.
Flip the schnitzel once it is golden brown on the bottom.
Keep an eye on the heat and adjust as needed. Cook them golden brown but not burnt.
Don’t skip the lemon. Lemon helps cut the grease and makes it more delicious.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375 degrees for several minutes. This is my favorite way to reheat schnitzel. Or reheat in the oven at 400 degrees for 10-12 minutes on a baking sheet covered with parchment paper.
Nutrition
Frequently Asked Questions (FAQ)
What is Chicken Schnitzel?
Chicken Schnitzel is a popular dish made from boneless, thinly pounded chicken breasts that are coated in breadcrumbs and pan-fried until crispy and golden brown.
How do I make Chicken Schnitzel at home?
To make Chicken Schnitzel, you’ll need to coat chicken cutlets in a mixture of breadcrumbs and seasonings, then pan-fry them until they are golden brown and cooked through. The process is quick and easy, making it a great option for a delicious homemade meal.
What type of breadcrumbs should I use for Chicken Schnitzel?
Traditional dry breadcrumbs or panko breadcrumbs both work well for Chicken Schnitzel. Panko breadcrumbs tend to give a slightly lighter and crunchier texture.
Can I use bone-in chicken for Schnitzel?
While the traditional recipe calls for boneless, thinly pounded chicken breasts, you can use boneless, skinless chicken thighs or other cuts. However, pounding the meat thinly is essential for even cooking and a crispy texture.
How long should I fry Chicken Schnitzel?
The frying time can vary, but typically it takes about 3-4 minutes per side, depending on the thickness of the chicken cutlets. Make sure the internal temperature reaches 165°F (74°C).
What should I serve with Chicken Schnitzel?
Chicken Schnitzel pairs well with various sides such as mashed potatoes, salad, or vegetables. It is often served with lemon wedges for a burst of citrus flavor.
Can I make Chicken Schnitzel ahead of time?
While it’s best enjoyed fresh, you can prepare the breadcrumbs and even coat the chicken cutlets ahead of time. Fry them just before serving to maintain the crispiness.
Is Chicken Schnitzel gluten-free?
The traditional recipe uses breadcrumbs, which may contain gluten. However, you can use gluten-free breadcrumbs or alternatives like almond flour for a gluten-free version.
Can I bake Chicken Schnitzel instead of frying it?
While pan-frying is the traditional method, you can bake Chicken Schnitzel in the oven for a slightly healthier option. Preheat the oven to 400°F (200°C) and bake until the chicken is cooked through and golden brown.
What are some variations of Chicken Schnitzel?
You can experiment with different seasonings, coatings, or toppings. Some variations include adding Parmesan cheese to the breadcrumbs or serving it with a mushroom or lemon-caper sauce.
Chicken Schnitzel
Ingredients
- 4 chicken cutlets
- ½ cup all purpose flour
- 2 large eggs
- 2 teaspoons Dijon Mustard
- 1 cup Panko Bread Crumbs
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- Vegetable oil for frying
- Lemon wedges
- Fresh parsley chopped
- Fresh dill chopped
Instructions
- Add the flour to a rimmed plate or shallow bowl. Whisk together the eggs and Dijon Mustard together in a shallow bowl. Combine the Panko Bread Crumbs, salt, black pepper, and garlic powder on another rimmed plate or in a shallow bowl.
- Dry the chicken cutlets with paper towels. Add about 1/2 inch of vegetable oil to a large skillet over medium-high heat.
- Dredge the chicken breasts in the flour, then in the egg mixture, then into the breadcrumb mixture.
- Once the oil is hot, add the breaded chicken cutlets and cook until golden brown. Flip and cook until the other side is golden brown and the cutlet is cooked through. Remove the schnitzel to a wire rack to drain any excess oil.
- Work in batches, trying not to overcrowd the skillet. Serve with fresh lemon wedges for spritzing, chopped fresh Italian parsley, and/or chopped fresh dill.
