Description
This Crispy Chicken Schnitzel recipe features tender, thinly pounded chicken breasts coated in a flavorful seasoned breadcrumb crust and fried to golden perfection. It’s a classic German main dish that’s easy to prepare, boasting a delightfully crispy texture and garnished with fresh lemon wedges for a zesty finish.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts, pounded to 1/4-inch thickness
Dredging Station
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups plain breadcrumbs or panko
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Frying & Garnish
- Vegetable oil for frying (about 1/4 inch deep)
- Lemon wedges for serving
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper and gently pound to an even thickness of 1/4 inch using a meat mallet or rolling pin. This ensures quick, even cooking and tenderizes the meat.
- Set Up the Dredging Station: Arrange three shallow bowls: one with all-purpose flour, the second with beaten eggs combined with milk, and the third with breadcrumbs mixed with garlic powder, paprika, salt, and black pepper. This layered coating will create the crispy crust.
- Coat the Chicken: Dredge each chicken piece first in the flour, shaking off any excess, then dip into the egg mixture to moisten, and finally coat thoroughly with the seasoned breadcrumb mixture, pressing gently to adhere.
- Heat the Oil: Pour vegetable oil into a large skillet to about 1/4 inch depth and heat over medium-high heat until hot and shimmering but not smoking. This temperature is key to frying a crispy schnitzel without absorbing excess oil.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil in batches to avoid overcrowding. Fry each side for 3 to 4 minutes until the crust is golden brown and the chicken is cooked through, turning gently once.
- Drain Excess Oil: Transfer the fried schnitzels to a plate lined with paper towels to drain any excess oil and keep them crisp.
- Serve: Serve the schnitzels hot with fresh lemon wedges for squeezing over, and optionally garnish with chopped parsley for a fresh touch.
Notes
- For an extra crispy texture, use panko breadcrumbs instead of regular breadcrumbs.
- For a lighter version, bake the schnitzel at 425°F (220°C) for 15-20 minutes, flipping halfway through.
- Serve with traditional German sides such as potato salad, spaetzle, or a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 cutlet
- Calories: 480
- Sugar: 1g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 155mg
