Description
This Chicken Schnitzel recipe features tender, thinly pounded chicken breasts breaded with a seasoned breadcrumb mixture and pan-fried to a golden crisp. Served with lemon wedges and optional fresh parsley garnish, it’s a classic German main course perfect for an easy yet impressive dinner.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts, halved lengthwise and pounded to 1/4-inch thickness
Breading Station
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 tablespoon Dijon mustard (optional)
- 1 1/2 cups fine breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
For Frying and Serving
- 1/2 cup vegetable oil for frying
- Lemon wedges, for serving
- Chopped fresh parsley, for garnish (optional)
Instructions
- Prepare Chicken: Place chicken cutlets between sheets of plastic wrap and pound evenly to 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
- Set Up Breading Station: Arrange three shallow bowls: add flour to the first bowl; whisk eggs and Dijon mustard (if using) in the second; combine breadcrumbs, garlic powder, paprika, salt, and pepper in the third.
- Bread the Chicken: Dredge each chicken cutlet in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly in breadcrumb mixture, pressing gently to help adhere.
- Heat Oil: Warm vegetable oil in a large skillet over medium heat until shimmering but not smoking.
- Fry Chicken: Fry the chicken cutlets in batches for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Avoid overcrowding the pan for even browning.
- Drain Excess Oil: Transfer cooked schnitzel to a paper towel-lined plate to remove excess oil. Keep finished pieces warm in a 200°F oven while frying remaining batches.
- Serve: Serve chicken schnitzel immediately, garnished with lemon wedges and chopped fresh parsley if desired.
Notes
- Do not overcrowd the pan to ensure even browning and crispiness.
- Keep cooked schnitzel warm in a 200°F (93°C) oven while frying remaining batches.
- Use panko breadcrumbs for an extra crispy coating.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat in an oven to maintain crisp texture.
