If you’re searching for an easy recipe that’s guaranteed to please, look no further. This Chicken Schnitzel is a crispy, golden classic that brings warmth and comfort to the table.
If you’re cooking for a busy weeknight dinner or a weekend family gathering, this recipe is simple to prepare yet irresistibly delicious.
A Comforting Favorite for All Occasions
There’s something universally loved about schnitzel. This crispy breaded chicken is a winner for both kids and adults alike. It’s the perfect dish when you want something hearty but not overly complicated.
Plus, it pairs beautifully with nearly any side dish, from mashed potatoes to a fresh green salad.
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This recipe has a special backstory, making it even more heartwarming. It’s a dish that’s all about appreciation and love, whether you’re making it for your family, friends, or just treating yourself to a delightful homemade meal.
What Makes This Recipe So Easy?
This recipe uses simple ingredients you likely already have in your kitchen, such as flour, garlic salt, and panko breadcrumbs. The process is straightforward, and even if you’re new to cooking, you’ll find it easy to follow. Here’s why this recipe works for everyone:
- Quick Preparation: Cutting, seasoning, and breading the chicken takes only a few minutes. With the help of a mallet, you can easily create thin, tender cutlets that cook evenly and quickly.
- Minimal Equipment: You only need three bowls, a cutting board, and a nonstick pan. Cleanup is a breeze!
- Reliable Results: The crispy coating locks in the juiciness of the chicken, giving you perfectly cooked schnitzel every time.
Versatile Ways to Enjoy Schnitzel
This Chicken Schnitzel is more than just a main course. Here are a few ideas to make it part of different meals:
- As a Main Dish: Serve it with roasted vegetables, a creamy mashed potato, or even a side of buttered noodles for a comforting dinner.
- On a Sandwich: Layer it on a bun with coleslaw, pickles, and a tangy sauce for an easy schnitzel sandwich.
- In a Salad: Slice the schnitzel into strips and toss it with fresh greens, cherry tomatoes, and a drizzle of lemon vinaigrette for a light, flavorful lunch.
Tips for Making the Best Schnitzel
Want to ensure your chicken schnitzel turns out perfectly every time? Keep these tips in mind:
- Pound the Chicken Evenly: Use a rolling pin or meat mallet to create thin, uniform cutlets. This ensures even cooking and avoids dry spots.
- Rest After Breading: Let the breaded cutlets rest for about 10 minutes before frying. This helps the coating adhere better and results in an extra-crispy texture.
- Don’t Crowd the Pan: Fry in small batches to maintain the oil’s temperature, which is key to achieving golden, crispy schnitzel.
- Season Immediately: Sprinkle a pinch of sea salt on the schnitzel as soon as it comes out of the oil. This step enhances the flavor and adds a subtle crunch.
Pro Tips & Variations
If you’re looking to customize this recipe or make it fit specific dietary needs, here are some ideas:
- Gluten-Free Option: Use gluten-free breadcrumbs and flour. The result is just as delicious and perfect for those avoiding gluten.
- Dairy-Free Version: This recipe is naturally dairy-free, so you don’t need to make any substitutions.
- Add Spices: Experiment with your favorite seasonings to give the schnitzel a unique flavor twist. Paprika, cayenne pepper, or Italian herbs can be great additions.
- Lemon Brightness: A squeeze of fresh lemon juice over the schnitzel adds a zesty finish and complements the crispy coating.
Why You’ll Love This Easy Food Recipe
This Chicken Schnitzel isn’t just another easy recipe; it’s one you’ll come back to again and again. It’s quick, budget-friendly, and endlessly adaptable, making it a standout in any recipe collection.
Serve it up with love, and watch it become a family favorite in no time.
Easy Chicken Schnitzel Recipe
Equipment
- Meat mallet or heavy pan for pounding chicken
- Three medium bowls
- Large nonstick pan
- Tongs
Ingredients
Chicken and Coating:
- 2 large boneless, skinless chicken breasts (about 1¼ pounds)
- ¼ cup all-purpose flour
- 2 teaspoons garlic salt
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 2 large eggs
- 1½ cups panko breadcrumbs
- Extra-light olive oil or vegetable oil for frying
- Fine sea salt for sprinkling
For Serving:
- Fresh parsley chopped
- Lemon wedges
Instructions
Prepare the Chicken:
- Place the chicken breasts on a cutting board, cover with plastic wrap, and slice each breast in half lengthwise to make four cutlets.
- Pound the cutlets to an even thickness, about ¼ inch, using a meat mallet or the bottom of a heavy pan.
Set Up Coating Stations:
- In the first medium bowl, combine the flour, garlic salt, paprika, and black pepper.
- In the second bowl, beat the eggs thoroughly. Place the panko breadcrumbs in the third bowl.
Bread the Chicken:
- Dredge each cutlet in the flour mixture, ensuring it’s fully coated. Then dip it in the beaten eggs, letting any excess drip off. Finally, press the cutlet into the panko breadcrumbs, ensuring an even coating.
- Set the breaded chicken on a platter. Allow it to rest for 10 minutes to help the coating adhere better.
Cook the Schnitzel:
- Heat a large nonstick pan over medium heat and add about 3 tablespoons of oil. Once the oil shimmers, place a few cutlets in the pan without crowding.
- Cook for 3 to 4 minutes per side, until the chicken is crispy and golden brown. Ensure the internal temperature reaches 165°F with an instant-read thermometer.
- Transfer cooked cutlets to a paper towel-lined plate and immediately sprinkle with fine sea salt. Repeat with the remaining cutlets, adding more oil to the pan as needed.
Serve:
- Garnish the schnitzel with chopped parsley and serve with lemon wedges for a bright, tangy finish.
Notes
- Sprinkle the schnitzel with salt right after frying for maximum flavor.
- A squeeze of fresh lemon juice enhances the crispy, savory taste of the schnitzel.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.