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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Rest the Breaded Cutlets (Optional): For better adhesion of the breading, let the prepared cutlets rest for 10 minutes before frying.
- 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.
- 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
