Chicken Schnitzel
A beloved European staple featuring thin chicken cutlets coated in seasoned breadcrumbs and pan-fried to golden, crispy perfection. Tender on the inside and irresistibly crunchy on the outside, this high-protein classic takes under 25 minutes to prepare.
Servings: 4
Calories: 420kcal
Ingredients
🍖Chicken:
1.5 lbs (680g) boneless, skinless chicken breasts (halved horizontally and pounded to 1/4-inch thickness)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp paprika
🍖Dredging Station:
1/2 cup all-purpose flour
2 large eggs, beaten with 1 tbsp water
1.5 cups Panko breadcrumbs (or traditional fine breadcrumbs)
🍖Frying & Serving:
1/3 cup neutral cooking oil (avocado oil, canola oil, or vegetable oil)
2 tbsp unsalted butter (optional, for extra rich flavor)
1 fresh lemon, cut into wedges (for serving)
2 tbsp fresh parsley, finely chopped (for garnish)
Instructions
🟢Prep & Pound Chicken:
Place chicken cutlets between two sheets of plastic wrap. Gently pound with a meat mallet to an even 1/4-inch thickness. Season both sides evenly with salt, black pepper, garlic powder, and paprika.
🟢Set Up Dredging Station:
Line up three shallow bowls:
Bowl 1: All-purpose flour.
Bowl 2: Beaten eggs with water.
Bowl 3: Panko breadcrumbs.
🟢Bread the Chicken:
Dredge each chicken cutlet in the flour, shaking off any excess. Dip completely into the egg mixture, then coat thoroughly in the breadcrumbs, pressing gently so the coating adheres evenly.
🟢Pan-Fry to Golden:
Heat oil (and butter, if using) in a large skillet over medium-high heat until hot (around 350°F / 175°C). Fry the cutlets in batches for 3–4 minutes per side until deeply golden brown and cooked through (internal temperature reaches 165°F / 74°C).
🟢Drain & Serve:
Transfer cooked schnitzels to a paper towel-lined plate or wire rack to drain off excess oil. Sprinkle with chopped parsley and serve immediately with fresh lemon wedges.
Notes
- Gluten-Free Option: Substitute all-purpose flour with 1:1 gluten-free baking flour or almond flour, and use gluten-free Panko breadcrumbs.
- Breadcrumb Swap: Replace Panko with crushed pork rinds for a low-carb/Keto alternative, or use traditional fine Italian breadcrumbs for a classic dense crust.
- Protein Variation: Swap chicken with veal cutlets (for traditional Wiener Schnitzel style) or thinly pounded pork chops.
