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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.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
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.