Chicken Schnitzel
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
339 kcal
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Course
Main Course, Dinner
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Cuisine
German
Chicken Schnitzel
Description
Chicken Schnitzel starts by flattening chicken breasts to about ¼-inch thickness for even cooking. The meat is seasoned and coated sequentially in flour, eggs mixed with Dijon mustard, and seasoned panko breadcrumbs, then fried in hot oil until the crust is crisp and golden brown.
The use of panko breadcrumbs creates a lighter, crunchier crust compared to regular breadcrumbs. Proper oil temperature prevents sogginess and ensures a crispy exterior. Serving with lemon wedges adds a fresh citrus burst, while more Dijon mustard lends tang and depth.
For convenience, the schnitzel can be breaded up to 24 hours in advance and stored refrigerated. Alternatives to deep frying include baking or air frying for a less oily result. Resting the breaded chicken before frying improves crust adhesion and crispness, and draining on a wire rack helps maintain the texture by avoiding trapped steam.
Ingredients
- 3 pounds chicken breast boneless and skinless
- 4 teaspoons salt or to taste, divided
- 4 teaspoons black pepper or to taste, divided
- 1 cup all-purpose flour
- 2 cups breadcrumbs (I used Panko)
- 4 large egg
- 1 teaspoon Dijon mustard
- 1 tablespoon parsley for garnish, fresh
- vegetable oil for frying
Serve with
- lemon wedges
- Dijon mustard
Instructions
- Remove chicken tenders from breasts and save them for later use. Working with one piece of chicken breast at a time, place it in a ziploc plastic bag or between two sheets of plastic wrap. If using a plastic bag, partially close the bag, but not all the way to allow air to flow out. Use a meat mallet to pound out the meat using the flat side of the mallet, gently so you don't tear the meat, until it's about ¼-inch in thickness. Repeat with the rest of chicken breasts. Season the chicken breasts with salt and pepper. Set aside.
- In one shallow plate whisk the flour with 1 tsp salt and pepper. In another shallow plate whisk the breadcrumbs with 1 tsp salt and pepper and in another plate, whisk the eggs with 1 tsp salt, pepper and the Dijon mustard.
- Place a rack on a baking sheet. Place all plates next to each other like on an assembly line. Start by coating the chicken in the flour mixture first, shaking off any excess. Dip it into the egg mixture next, making sure it's fully covered in egg, and lastly dredge it through the breadcrumb mixture. Place on the prepared baking sheet and repeat with the rest of the chicken.
- Heat about ½-inch of vegetable oil in a skillet over medium-high heat. Once the oil is hot enough (350F) place a schnitzel into the skillet and fry, the oil should sizzle. Usually I drop a breadcrumb to see if it sizzles. If your skillet is really big you may be able to fry two pieces of chicken at a time, otherwise don't rush this process. I used a 10½-inch skillet, and was only able to fry one schnitzel at a time. Add more oil as necessary in between schnitzels. Fry for about 2 to 3 minutes per side or until the schnitzel is a deep golden brown. Drain on a wire rack. Repeat with remaining chicken.
- Serve schnitzels with lemon wedges, Dijon mustard and I like to serve mine with mashed potatoes.
Notes
- Panko breadcrumbs produce the crispiest crust, but regular breadcrumbs can be used instead.
- Maintain oil at about 350°F (175°C) to avoid soggy schnitzel by absorbing excess oil.
- Let the breaded chicken rest for 5-10 minutes before frying to help the coating adhere and stay crisp.
- Drain cooked schnitzel on a wire rack to keep the crust crisp, avoiding paper towels that trap steam.
- You can bread the chicken up to 24 hours ahead and refrigerate until frying.
- Bake at 425°F (220°C) for 15-18 minutes or air fry at 400°F (200°C) for 8-10 minutes as healthier cooking options, flipping halfway through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1schnitzel | |
| Calories | 339kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 43g | 86% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 201mg | 67% |
| Sodium | 1600mg | 67% |
| Potassium | 730mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 76mg | 8% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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