Description
This Crispy Chicken Schnitzel recipe offers a perfectly breaded and golden fried chicken cutlet, inspired by traditional German cuisine. Tender chicken breasts are pounded thin, coated in seasoned breadcrumbs, then fried to a crunchy finish. Ideal for an easy weeknight main dish served with lemon wedges and fresh parsley.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1½ cups plain breadcrumbs or panko
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For frying and serving:
- Vegetable oil, for frying
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Pound Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound until they reach an even thickness of about ¼ inch. Season both sides evenly with salt and black pepper to enhance flavor.
- Prepare Breading Stations: Arrange three shallow bowls: one with all-purpose flour, the second with beaten eggs mixed with milk, and the third with breadcrumbs combined with garlic powder, paprika, and a pinch of salt for seasoning. This setup ensures a perfect coating.
- Coat Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Next, dip it into the egg and milk mixture, allowing excess to drip off, then press into the seasoned breadcrumb mixture until fully coated, ensuring the crumbs adhere well.
- Heat Oil: Pour about ¼ inch of vegetable oil into a large skillet and heat it over medium heat until shimmering, indicating it’s hot enough for frying without burning.
- Fry Schnitzels: Carefully place one or two schnitzels in the hot oil without overcrowding the pan. Fry each side for 3 to 4 minutes until golden brown and crispy. Use a thermometer to check that the internal temperature reaches 165°F to guarantee doneness.
- Drain and Serve: Transfer the cooked schnitzels to a paper towel-lined plate to absorb excess oil. Serve immediately, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the top for added zest.
Notes
- Serve schnitzels alongside mashed potatoes, crispy fries, or a refreshing cucumber salad for a complete meal.
- For a healthier alternative, schnitzels can be oven-baked by brushing both sides with oil and baking at 425°F for 15–20 minutes, flipping halfway through until golden and cooked through.
