Description
A classic Chicken Schnitzel recipe featuring tender, flattened chicken breasts breaded in a crispy golden panko coating and fried to perfection. Served with lemon wedges and Dijon mustard, this schnitzel makes a delightful and satisfying main course perfect for any occasion.
Ingredients
Scale
Chicken
- 3 pounds chicken breasts (boneless and skinless)
- 4 teaspoons salt (divided)
- 4 teaspoons black pepper (divided)
Breading
- 1 cup all-purpose flour
- 2 cups breadcrumbs (Panko preferred)
- 4 large eggs
- 1 teaspoon Dijon mustard
For Frying and Serving
- Vegetable oil (for frying)
- 1 tablespoon fresh parsley (for garnish)
- Lemon wedges (for serving)
- Dijon mustard (for serving)
Instructions
- Prepare the Chicken: Remove chicken tenders from breasts and set aside for later use. Working one piece at a time, place chicken breast in a Ziploc bag or between plastic wrap sheets. Pound using the flat side of a meat mallet gently until meat is about ¼-inch thick. Repeat for all chicken breasts. Season with salt and pepper and set aside.
- Prepare Breading Stations: In one shallow plate, whisk together flour with 1 teaspoon salt and pepper. In a second plate, whisk breadcrumbs with 1 teaspoon salt and pepper. In a third plate, whisk eggs with 1 teaspoon salt, pepper, and Dijon mustard until combined.
- Coat Chicken: Place a wire rack on a baking sheet. Working assembly-line style, dredge each chicken breast first in the flour mixture, shaking off excess. Then dip into egg mixture fully coating it. Finally, dredge in breadcrumb mixture to coat completely. Place coated chicken on wire rack and repeat for all pieces.
- Heat Oil for Frying: Pour about ½-inch of vegetable oil into a skillet and heat over medium-high heat until reaching 350°F (use a thermometer or drop a breadcrumb to test if it sizzles).
- Fry the Schnitzel: Carefully place one schnitzel into hot oil (do not overcrowd). Fry for 2 to 3 minutes on each side or until deep golden brown and cooked through. Adjust oil temperature as needed and add more oil between batches if necessary. Drain cooked schnitzel on a wire rack.
- Serve: Garnish schnitzels with fresh parsley, serve with lemon wedges and Dijon mustard. Optionally enjoy with mashed potatoes or your favorite sides.
Notes
- Panko breadcrumbs provide the crispiest, most golden crust compared to regular breadcrumbs.
- Maintain oil temperature at 350°F for optimal frying; too cool oil results in greasy coating.
- Allow breaded chicken to rest for 5–10 minutes before frying to help coating adhere better.
- Use fresh oil or strain oil regularly to avoid off-flavors from burnt bits.
- Do not crowd the pan; frying one piece at a time ensures perfect crust and even cooking.
- For a healthier alternative, air fry schnitzel at 400°F for 8–10 minutes or bake at 425°F for 15–18 minutes.
