Easy Chicken Schnitzel Recipe
This easy chicken schnitzel recipe is a family favorite, delivering crispy, golden breaded chicken that's perfect for a main course or as a topping for sandwiches and salads. With simple ingredients and straightforward steps, it's a go-to dish that never fails to impress.
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.
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