Description
Chicken Schnitzel Recipe
Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 tbsp milk
1 ½ cups breadcrumbs (Panko or regular)
½ cup grated Parmesan cheese (optional)
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste
½ cup vegetable oil (for frying)
Fresh parsley and lemon wedges (for garnish)
Instructions
Prepare Chicken:
Butterfly each chicken breast by slicing it in half lengthwise. Place each piece between plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
Set Up Breading Station:
Place flour in one bowl, whisk the eggs and milk in another bowl, and mix breadcrumbs, Parmesan (if using), paprika, garlic powder, salt, and pepper in a third bowl.
Bread the Chicken:
Dredge each piece of chicken in flour, shaking off the excess. Dip it into the egg mixture, then coat it thoroughly with the breadcrumb mixture. Press gently to ensure the breadcrumbs stick.
Fry the Schnitzel:
Heat vegetable oil in a large skillet over medium heat. Once hot, fry the chicken pieces in batches, about 2-3 minutes per side, until golden brown and cooked through.
Drain and Serve:
Transfer cooked schnitzel to a paper towel-lined plate to drain excess oil. Garnish with chopped parsley and serve with lemon wedges.
Tips for Success
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
For a healthier version, bake the schnitzel at 400°F (200°C) on a greased baking sheet for 20-25 minutes, flipping halfway.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~400 per serving
#CrispyChicken #Schnitzel #EasyDinner
Step-by-Step Guide
Follow these detailed steps for perfect schnitzel every time. First, ensure your chicken is properly prepared. Place each butterflied breast between two sheets of plastic wrap or inside a zip-top bag before pounding. This prevents tearing and splatter. Use the flat side of the mallet and work from the center outwards. For the breading station, use wide, shallow bowls and keep one hand for dry ingredients and one for wet to avoid clumpy fingers. When frying, test the oil’s readiness by dropping in a few breadcrumbs; they should sizzle immediately. Do not overcrowd the pan, as this lowers the oil temperature and leads to soggy, greasy breading. Fry until each side is a deep golden brown.
Serving Suggestions
Chicken schnitzel is incredibly versatile. For a classic German meal, serve with warm potato salad, braised red cabbage, or spaetzle. A simple arugula salad with a lemon vinaigrette cuts through the richness beautifully. It also makes a fantastic sandwich on a crusty roll with lettuce, tomato, and a dollop of remoulade or Dijon mustard. For a quick weeknight dinner, pair it with roasted vegetables or buttered noodles.
How-to Summary
To summarize: butterfly and pound chicken thin. Set up three bowls for flour, egg wash, and seasoned breadcrumbs. Dredge each piece in order: flour, egg, then breadcrumbs, pressing to adhere. Fry in 1/4 inch of hot oil for 2-3 minutes per side until golden and cooked to 165°F. Drain on paper towels and serve immediately with lemon.
Frequently Asked Questions
Can I make this ahead of time?
You can bread the chicken and refrigerate it on a parchment-lined tray for up to 4 hours before frying. Do not stack the breaded cutlets.
What’s the best oil for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or avocado oil. Avoid olive oil for deep frying.
Can I use chicken thighs?
Yes, boneless, skinless thighs work well. They may require slightly longer cooking time due to uneven thickness.
How do I keep it crispy?
Serve immediately. For leftovers, reheat in an air fryer or a 375°F oven on a wire rack to preserve texture.
Is the Parmesan cheese necessary?
No, it’s optional but highly recommended for added savory flavor and helps create a crispier, more flavorful crust.
Common Mistakes to Avoid
- Not pounding the chicken evenly: Uneven thickness leads to uneven cooking—some parts dry, others undercooked.
- Using cold oil or overcrowding the pan: This causes the schnitzel to absorb oil instead of sealing quickly.
- Moving the chicken too soon in the pan: Let it fry undisturbed for 1-2 minutes to form a solid crust before flipping.
- Skipping the flour step: The flour creates a dry surface for the egg to bind to, which is crucial for the breadcrumbs to stick.
Conclusion
Mastering this chicken schnitzel recipe unlocks a world of crispy, satisfying meals. Its simplicity is its strength, relying on proper technique rather than complex ingredients. Whether served with traditional sides or reinvented in a sandwich, this dish is a guaranteed crowd-pleaser. Remember the key steps: thin cutlets, a well-organized breading station, and confident frying. With this guide and by avoiding common pitfalls, you can create a restaurant-quality schnitzel in your own kitchen any night of the week.