Description
Classic Chicken Schnitzel features tender, thinly pounded chicken breasts breaded with flour, eggs, and crispy panko breadcrumbs, then fried to golden perfection. This recipe delivers a crunchy crust with juicy chicken inside, served best with lemon wedges and Dijon mustard for a flavorful finish. Ideal for a satisfying main course with simple ingredients and straightforward steps.
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 panko breadcrumbs
- 4 large eggs
- 1 teaspoon Dijon mustard
For Frying and Serving
- Vegetable oil (for frying, about ½-inch deep)
- 1 tablespoon fresh parsley (for garnish)
- Lemon wedges
- Dijon mustard (for serving)
Instructions
- Prepare the Chicken: Remove tenders from the breasts and save for another use. Place one chicken breast between plastic wrap or inside a ziplock bag, partially closed to remove air. Use a meat mallet to gently pound the chicken to about ¼-inch thickness, ensuring not to tear the meat. Repeat with all breasts. Season both sides with 2 teaspoons salt and 2 teaspoons black pepper evenly.
- Set Up Breading Stations: Whisk the flour with 1 teaspoon salt and 1 teaspoon black pepper in one shallow plate. In a second plate, mix the panko breadcrumbs with 1 teaspoon salt and 1 teaspoon black pepper. In a third plate, whisk the eggs with the Dijon mustard, 1 teaspoon salt, and 1 teaspoon black pepper until smooth.
- Bread the Chicken: Place a rack on a baking sheet to hold the breaded chicken. Dredge each chicken breast first into the flour mixture, shaking off excess, then dip thoroughly into the egg mixture, and finally coat evenly with the breadcrumb mixture. Place the breaded pieces on the rack. Repeat for all pieces.
- Heat the Oil: Pour vegetable oil to ½-inch depth in a large skillet and heat over medium-high until it reaches 350°F (check by dropping a breadcrumb which should sizzle immediately).
- Fry the Chicken: Fry one schnitzel at a time (or two if your skillet allows space). Cook for about 2 to 3 minutes per side or until both sides are deep golden brown and crispy. Remove and drain on a wire rack. Add more oil if needed between batches.
- Serve: Garnish schnitzels with fresh parsley. Serve hot with lemon wedges and Dijon mustard alongside. This pairs wonderfully with mashed potatoes or a light salad.
Notes
- For the crispiest coating, use panko breadcrumbs over regular breadcrumbs.
- Maintain oil temperature at 350°F to avoid greasy coating and ensure crispiness.
- Let breaded chicken rest for 5 to 10 minutes before frying to help coating adhere better.
- Use fresh oil after a few batches to keep flavors clean and prevent burnt bits.
- Do not overcrowd the pan; fry schnitzels one or two at a time depending on skillet size for perfect crust.
- For a healthier alternative, air fry at 400°F for 8 to 10 minutes or bake at 425°F for 15 to 18 minutes.
Nutrition
- Serving Size: 1 schnitzel (approximately 6 oz)
- Calories: 470 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 180 mg
