Description
This Chicken Schnitzel recipe features tender, pounded chicken breasts breaded with a seasoned breadcrumb mixture and pan-fried to a golden, crispy perfection. A classic German main course that pairs beautifully with lemon wedges and your favorite sides like potato salad or greens.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
Dredging Station
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 cups breadcrumbs (preferably panko or plain)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Cooking
- Vegetable oil for frying
Serving (optional)
- Lemon wedges
- Chopped parsley
Instructions
- Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick. This ensures even cooking and a tender bite.
- Set up dredging stations: In one shallow dish, mix together the flour, salt, and black pepper. In a second dish, beat the eggs with the milk until combined. In a third dish, combine the breadcrumbs with paprika and garlic powder for a flavorful crust.
- Coat the chicken: Dredge each chicken breast first in the seasoned flour mixture, shaking off any excess. Then dip it into the egg wash, ensuring it is fully coated. Finally, press the chicken into the breadcrumb mixture to thoroughly coat it, pressing firmly for extra crispiness if using panko breadcrumbs.
- Heat the oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium until shimmering, indicating it’s ready for frying.
- Fry the schnitzels: Carefully add one or two pieces of chicken at a time to the hot oil, avoiding overcrowding the pan. Fry for 3 to 4 minutes per side, or until the crust is golden brown and the chicken is cooked through. Adjust heat as needed to prevent burning.
- Drain and serve: Remove the schnitzels from the oil and place them on paper towels to drain excess oil. Serve immediately with optional lemon wedges and a sprinkle of fresh parsley to brighten the flavors.
Notes
- For extra crispy schnitzel, use panko breadcrumbs and press them firmly into the chicken.
- Serve with potato salad, mashed potatoes, or a simple green salad for a classic and well-rounded meal.
- Pounding the chicken to an even thinness ensures quick, even cooking and tender results.
