Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Chicken Schnitzel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 20 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: German

Description

This Crispy Chicken Schnitzel recipe delivers golden, crunchy chicken cutlets that are tender inside and bursting with flavor. Coated in a seasoned panko breadcrumb crust and pan-fried to perfection, these schnitzels make a perfect weeknight dinner or a crowd-pleasing meal served with lemon wedges and fresh parsley.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts (8 ounces/235g each)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¾ teaspoon garlic powder

Breading

  • ½ cup all-purpose flour (60g)
  • 3 large eggs, whisked
  • 2½ cups panko breadcrumbs (166g)

Others

  • Vegetable oil for frying
  • Chopped parsley for garnish
  • Lemon wedges to serve

Instructions

  1. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until about 1/4 inch thick. This ensures even cooking and tender texture.
  2. Season the chicken: Sprinkle both sides of each flattened chicken breast evenly with the salt, pepper, and garlic powder to infuse the meat with flavor.
  3. Set up breading stations: In three separate shallow bowls, place the flour in the first, the whisked eggs in the second, and the panko breadcrumbs in the third. This three-step breading process will create a crispy coating.
  4. Bread the chicken: Dredge each chicken breast first in the flour, shaking off any excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs until fully coated on both sides.
  5. Heat the oil: Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high heat until shimmering but not smoking, approximately 350°F (175°C).
  6. Fry the schnitzels: Carefully place the breaded chicken breasts in the hot oil without overcrowding. Fry for about 3-4 minutes per side until the crust is golden brown and the chicken is cooked through.
  7. Drain excess oil: Remove the schnitzels from the pan and set them on a plate lined with paper towels to absorb any excess oil.
  8. Serve: Garnish with chopped parsley and serve immediately with lemon wedges to squeeze over the crispy schnitzel for a burst of fresh acidity.

Notes

  • For an extra crispy coating, press the panko breadcrumbs firmly onto the chicken.
  • Use a thermometer to maintain oil temperature for even frying and to prevent soggy crusts.
  • Serve with mashed potatoes, a simple salad, or spaetzle for a traditional touch.
  • Leftover schnitzel can be reheated in a 375°F oven for about 10 minutes to restore crispness.

Find it online: https://slsrecipes.com/crispy-chicken-schnitzel-recipe/