Chicken Schnitzel Recipe
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(32)
Ingredients
4 servings
- 1 1/2 lb 2 large boneless, skinless chicken breasts, halved
- 1/4 cup all-purpose flour
- 2 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- Extra light olive oil, or canola oil, or any high-heat cooking oil
- Coarse salt, to sprinkle on fried chicken
- Lemon wedges, for serving
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Preparation
Step 1
Line a cutting board with plastic wrap. Place the chicken on the cutting board in a single layer and cover the cutlets with a second layer of plastic wrap. Use a meat mallet or a rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about 1⁄4 inch. Cut each cutlet in half.
Step 2
Set up three medium bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.
Step 3
Dredge both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean.
Step 4
Repeat with the remaining cutlets. Let the breaded cutlets rest for 10 minutes if time permits and the breading will stick better when frying.
Step 5
Heat a large non-stick or cast iron pan over medium heat and add just enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan, not crowding them. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Transfer the cutlets to a paper towel-lined plate and slice into one to test for doneness; the juices should run clear and the meat should no longer be pink. Immediately sprinkle the cutlets with salt.
Step 6
Repeat with the remaining cutlets, adding more oil as needed. To serve, squeeze the lemon wedges over the top.
Step 7
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Chef's notes
Variations – You can add fresh herbs like parsley or basil, garlic powder, or even a cup of grated parmesan cheese, to your breadcrumb mixture. You can also try adding 3 Tbs of Dijon mustard to your egg mixture for extra flavor.
Gluten-Free – You can easily substitute the flour for GF flour, but I have yet to find a GF breadcrumb that maintains its crispy texture after frying. You can substitute panko for gluten-free Kellog’s Corn Flakes, crushed into breadcrumb size (make sure it is the GF version, not all Corn Flakes are GF).
The key to flavor with any fried food is to sprinkle it with salt as soon as it comes out of the oil. We also love a squeeze of fresh lemon juice over the crispy cutlet for good measure.
Schnitzel is best straight from the pan onto your plate to ensure that it has its signature crisp. Leftovers can be stored for 2-3 days in an airtight container.
