Description
Chicken Schnitzel is a classic German dish featuring tender chicken breasts pounded thin, breaded with flour, egg, and crispy panko breadcrumbs, then fried until golden brown. This recipe offers a crunchy, flavorful crust and juicy chicken perfect for serving with lemon wedges and Dijon mustard.
Ingredients
Scale
Main Ingredients
- 3 pounds chicken breasts (boneless and skinless)
- 4 teaspoons salt (divided)
- 4 teaspoons black pepper (divided)
- 1 cup all-purpose flour
- 2 cups breadcrumbs (Panko recommended)
- 4 large eggs
- 1 teaspoon Dijon mustard
- Vegetable oil (for frying)
For Garnish and Serving
- 1 tablespoon fresh parsley (for garnish)
- Lemon wedges
- Dijon mustard
Instructions
- Prepare the Chicken: Remove chicken tenders from breasts if present and set aside for another use. Place each chicken breast piece in a partially sealed plastic bag or between two sheets of plastic wrap. Gently pound the chicken with a meat mallet to about 1/4 inch thickness, being careful not to tear the meat. Season both sides with salt and pepper and set aside.
- Prepare the Breading Stations: Set up three shallow plates: whisk the flour with 1 teaspoon salt and pepper in the first, whisk the eggs with 1 teaspoon salt, pepper, and Dijon mustard in the second, and mix the breadcrumbs with 1 teaspoon salt and pepper in the third.
- Bread the Chicken: Place a rack on a baking sheet. Coat each chicken piece first in the flour mixture, shaking off excess, then dip fully into the egg mixture, and finally dredge through the breadcrumb mixture until evenly coated. Place breaded pieces on the prepared rack and repeat with remaining chicken.
- Heat the Oil: Pour about 1/2 inch of vegetable oil in a 10 1/2-inch skillet and heat over medium-high until the oil reaches 350°F (use a thermometer or test with a breadcrumb to ensure it sizzles).
- Fry the Schnitzel: Carefully place one schnitzel at a time into the hot oil. Fry for 2 to 3 minutes on each side, or until golden brown and crispy. Drain cooked schnitzels on a wire rack to remove excess oil. Add more oil to the skillet as needed before frying additional pieces.
- Serve: Garnish fried schnitzels with fresh parsley and serve immediately with lemon wedges and Dijon mustard. Mashed potatoes make a perfect side dish.
Notes
- Panko breadcrumbs give the crispiest texture; regular breadcrumbs can be used but are less crunchy.
- Maintain oil temperature at 350°F to prevent the coating from absorbing too much oil and becoming greasy.
- Let the breaded chicken rest 5–10 minutes before frying to help the coating adhere better.
- Use fresh oil or strain the oil after several batches to maintain clean flavor and prevent burnt bits.
- Do not overcrowd the pan; fry one schnitzel at a time for the best crust.
- You can also cook schnitzels in an air fryer at 400°F for 8–10 minutes or bake at 425°F for 15–18 minutes as an alternative to frying.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg
