Crispy Classic Chicken Schnitzel
Learn how to make crispy, golden-brown chicken schnitzel, a classic dish featuring tender chicken breasts pounded thin, breaded, and pan-fried to perfection.
Equipment
- plastic wrap
- meat mallet or heavy skillet
- shallow dishes or plates
- wire rack
- baking sheet
- large, heavy-bottomed skillet
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 0.5 cup all-purpose flour
- 2 large eggs, beaten well
- 1.5 cups Panko breadcrumbs
Seasoning & Frying
- 1 teaspoon salt plus more for seasoning
- 0.5 teaspoon black pepper plus more for seasoning
- 0.0 teaspoon garlic powder optional
- 0.0 teaspoon paprika optional
- 3 cups vegetable oil or canola oil
For Serving
- lemon wedges
- fresh parsley, chopped for garnish (optional)
Instructions
Preparation
- Pound chicken breasts to 1/4-inch thickness, then season generously with salt, pepper, garlic powder, and paprika.
- Set up three dishes: one with flour, one with beaten eggs, and one with Panko breadcrumbs.
- Dredge chicken in flour, then egg, then firmly press into Panko breadcrumbs, ensuring full coverage.
- Place breaded cutlets on a wire rack over a baking sheet to prevent sogginess.
Cooking
- Heat 3-4 cups of oil in a large skillet over medium-high heat to 350-375°F.
- Fry 1-2 cutlets at a time for 2-4 minutes per side until golden brown and cooked through (165°F internal temperature).
- Drain fried schnitzel on a wire rack set over paper towels and season with flaky sea salt while hot.
Serving
- Rest for a minute or two, then serve immediately with lemon wedges and fresh parsley, if desired.
Notes
For best results, ensure your oil is at the correct temperature to achieve a crispy crust without overcooking. Do not overcrowd the pan, as this can lower the oil temperature and lead to soggy schnitzel. If you don't have a meat mallet, the bottom of a heavy skillet works just as well for pounding the chicken. Enjoy this classic dish with a side of mashed potatoes or a simple green salad!