Crispy, golden, and bursting with flavor, Chicken Schnitzel is a classic dish that’s both comforting and elegant. This recipe uses simple ingredients like chicken cutlets, flour, eggs, breadcrumbs, and seasonings to create a perfectly crunchy exterior and tender interior. Served with fresh lemon wedges for a zesty finish, it’s a crowd-pleaser that’s easy to make at home.
Ingredients
(Serves 4)
- 4 chicken cutlets (or split chicken breasts in half lengthwise, then pounded thin)
- 1 cup all-purpose flour
- 2 large eggs , beaten
- 1 teaspoon Dijon mustard (optional, for added depth of flavor)
- 1 ½ cups breadcrumbs (preferably Panko for extra crunch)
- Seasonings:
- 1 teaspoon salt (divided)
- ½ teaspoon freshly ground black pepper (divided)
- 1 teaspoon garlic powder
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh dill
- Vegetable or canola oil , for frying (about ½ cup, or enough to shallow fry)
- Lemon wedges , for serving
Instructions
1. Prepare the Chicken
- If using whole chicken breasts, slice them in half lengthwise to create thinner cutlets. Place each piece between two sheets of plastic wrap or parchment paper and pound with a meat mallet or rolling pin until evenly thin (about ¼-inch thick).
- Season both sides of the chicken lightly with ½ teaspoon salt and ¼ teaspoon black pepper .
2. Set Up the Breading Station
- Place the flour in a shallow bowl.
- In a second bowl, whisk together the eggs , Dijon mustard , and remaining ½ teaspoon salt and ¼ teaspoon black pepper .
- In a third bowl, combine the breadcrumbs , garlic powder , parsley , and dill . Mix well to evenly distribute the seasonings.
3. Bread the Chicken
- Dredge each chicken cutlet in the flour , shaking off any excess.
- Dip the floured chicken into the egg mixture , ensuring it’s fully coated.
- Finally, press the chicken into the breadcrumb mixture , patting gently to adhere the crumbs evenly. Place the breaded cutlets on a plate while you prepare to cook.
4. Fry the Schnitzel
- Heat about ½ cup of vegetable or canola oil in a large skillet over medium-high heat. The oil should be hot but not smoking (test by dropping a breadcrumb into the oil—it should sizzle immediately).
- Carefully place 1–2 cutlets in the skillet, depending on size, to avoid overcrowding. Fry for 2–3 minutes per side , or until golden brown and crispy. Transfer the cooked schnitzel to a paper towel-lined plate to drain excess oil. Repeat with the remaining cutlets, adding more oil to the pan as needed.
5. Serve and Enjoy
- Arrange the schnitzels on a serving platter and garnish with additional fresh parsley or dill if desired. Serve with lemon wedges on the side for squeezing over the top. Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
Tips for Success
- Pounding the Chicken: Make sure the chicken is evenly pounded to ensure uniform cooking. If you prefer a lighter touch, use the flat side of the mallet.
- Breadcrumbs Matter: Panko breadcrumbs create an extra-crispy texture, but regular breadcrumbs work too. For an even richer flavor, mix in grated Parmesan cheese with the breadcrumbs.
- Avoid Overcrowding: Fry the cutlets in batches to maintain the oil temperature and achieve a crisp crust.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to restore crispiness.
Why You’ll Love This Recipe
Chicken Schnitzel is a timeless dish that combines simplicity with incredible flavor. The crispy, golden coating contrasts beautifully with the juicy, tender chicken inside, while the fresh herbs and zesty lemon add brightness to every bite. Whether you’re craving a hearty weeknight dinner or looking to impress guests, this schnitzel is sure to satisfy.
Enjoy this crispy, herby delight—it’s comfort food at its finest!
