Crispy Chicken Schnitzel with Lemon Wedges Recipe

Introduction

Chicken schnitzel is a classic, crispy, and flavorful dish that’s perfect for a quick weeknight dinner or a special meal. This recipe shows you how to create tender chicken cutlets with a crunchy panko coating that pairs beautifully with a squeeze of fresh lemon.

Ingredients

• 1 1/2 lb (2 large) boneless, skinless chicken breasts, halved
• 1/4 cup all-purpose flour
• 2 tsp garlic salt
• 1/2 tsp paprika
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• Extra light olive oil (or canola oil, or any high-heat cooking oil)
• Coarse salt (to sprinkle on fried chicken)
• Lemon wedges (for serving)

Instructions

1. Step 1: Line a cutting board with plastic wrap. Place the chicken breasts in a single layer and cover with a second layer of plastic wrap. Pound the chicken thin to about 1/4 inch using a meat mallet, rolling pin, or the bottom of a heavy saucepan. Cut each pounded breast in half to create cutlets.
2. Step 2: Set up three medium bowls: In the first, mix flour, garlic salt, paprika, and black pepper. In the second, beat the eggs with a fork. In the third, place the panko breadcrumbs.
3. Step 3: Dredge each chicken cutlet first in the seasoned flour, then dip into the beaten eggs, letting excess drip off. Finally, coat thoroughly with panko breadcrumbs. Use tongs or a fork to keep your hands clean.
4. Step 4: Let the breaded cutlets rest for 10 minutes if possible; this helps the coating stick better when frying.
5. Step 5: Heat a large non-stick or cast iron skillet over medium heat with about 3 tablespoons of oil, just enough to coat the pan bottom. When the oil shimmers, add a few cutlets without crowding. Fry for 3 to 4 minutes per side, until golden and crispy. Adjust heat if browning too quickly. Transfer cooked cutlets to a paper towel-lined plate and sprinkle immediately with coarse salt. Check doneness by slicing one cutlet; juices should run clear and meat should not be pink.
6. Step 6: Repeat frying with remaining cutlets, adding more oil as needed. Serve warm with lemon wedges for squeezing over the schnitzel.

Tips & Variations

• For extra flavor, add a pinch of dried oregano or parsley to the breadcrumb mix.
• Use chicken thighs sliced thin if you prefer a juicier schnitzel.
• Serve with a simple salad or German potato salad for a complete meal.
• If you have time, chill the breaded cutlets for 20 minutes before frying to help the crust stay crispier.

Storage

Store any leftover schnitzel in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a toaster oven to keep the breading crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, thinly sliced boneless chicken thighs can be used and often yield a more tender and juicy schnitzel.

What if I don’t have panko breadcrumbs?

You can use regular breadcrumbs, but panko provides a lighter, crunchier texture that is ideal for schnitzel.

Crispy Chicken Schnitzel with Lemon Wedges Recipe

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★★★★★

4.4 from 116 reviews

• Author: Charlotte
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This Chicken Schnitzel recipe features thin, crispy breaded chicken cutlets that are pan-fried to golden perfection. Coated in a seasoned flour and panko breadcrumb mixture, these schnitzels are easy to prepare and serve with lemon wedges for a bright, fresh finish. Perfect as a classic comfort meal or a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

Chicken

• 1 1/2 lb (2 large) boneless, skinless chicken breasts, halved

Breading Mixture

• 1/4 cup all-purpose flour
• 2 tsp garlic salt
• 1/2 tsp paprika
• 1/2 tsp freshly ground black pepper

Egg Wash

• 2 large eggs

Coating

• 1 1/2 cups panko breadcrumbs

For Frying and Serving

• Extra light olive oil (or canola oil, or any high-heat cooking oil), about 3 Tbsp plus more as needed
• Coarse salt, to sprinkle on fried chicken
• Lemon wedges, for serving

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Instructions

1. Prepare the Chicken: Line a cutting board with plastic wrap. Place the halved chicken breasts in a single layer and cover with another sheet of plastic wrap. Use a meat mallet, rolling pin, or bottom of a heavy saucepan to pound the chicken thin to about 1/4 inch thickness. Then, cut each thin cutlet in half to make smaller pieces.
2. Set Up Breading Stations: Arrange three medium bowls. In the first bowl, mix together the flour, garlic salt, paprika, and black pepper. Beat the eggs in the second bowl. Place the panko breadcrumbs in the third bowl.
3. Bread the Chicken: Take each chicken cutlet and dredge both sides in the seasoned flour, shaking off excess. Dip into the beaten eggs, letting excess drip off, then coat thoroughly with the panko breadcrumbs. Use a fork or tongs to help with breading and avoid getting hands too messy.
4. Rest the Breaded Cutlets (Optional): For better adhesion of the breading, let the prepared cutlets rest for 10 minutes before frying.
5. Fry the Schnitzel: Heat a large non-stick or cast iron pan over medium heat and add enough oil to coat the bottom (about 3 tablespoons). When the oil shimmers, add a few cutlets, making sure not to crowd the pan. Cook each cutlet for 3 to 4 minutes per side or until golden brown and crispy. Adjust heat as needed to prevent burning. Transfer the fried cutlets to a paper towel-lined plate. Check doneness by slicing into one cutlet; juices should run clear and meat should have no pink.
6. Season and Serve: Immediately sprinkle the hot schnitzels with coarse salt to taste. Repeat frying the remaining cutlets, adding more oil as needed. Serve warm with fresh lemon wedges squeezed over the top for a bright finish.

Notes

• Pounding the chicken thin helps it cook evenly and quickly, ensuring a tender schnitzel.
• Letting the breaded cutlets rest before frying improves the breading’s adhesion, reducing loss in the pan.
• Use a high-smoke point oil such as light olive oil or canola for crisp, non-greasy schnitzels.
• Do not overcrowd the pan to maintain optimal frying temperature and a crispy crust.
• For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
• Serve with lemon wedges for added acidity that balances the fried flavors.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: German

Keywords: chicken schnitzel, breaded chicken, pan-fried chicken cutlets, crispy chicken recipe, easy chicken dinner, German cuisine