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Hänchen-Schnitzel (Chicken Schnitzel)

Chicken Schnitzel is an impressive, yet easy dinner recipe that the whole family will love. Pair your schnitzel with some German Riesling and traditional German sides for a fun German themed dinner! 

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 people
Course: Dinner
Cuisine: German

Ingredients

  • 2 large chicken breasts
  • salt and pepper
  • 4 Tbsp Butter, divided
  • vegetable oil
  • ½ c unbleached all-purpose flour
  • 2 eggs, beaten lightly
  • 1 ½ c plain, unseasoned breadcrumbs
  • Lemon slices and fresh parsley (to serve)

Instructions

    Cup of Yum
  1. Cut each chicken breast in to two, thin cutlets, by slicing them through the side, as if you were butterflying them, but go ahead and cut right through. Salt and pepper both sides of each of your 4 chicken cutlets. Place them between two sheets of plastic wrap and pound them thin using a meat mallet or rolling pin, to 1/8 inch thick. Set the cutlets aside.
  2. Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch deep. Heat the oil and butter over high heat until it begins to crackle. (Tip: Toss a pinch of bread crumbs into the hot oil, if crackle and crisp up nicely, but don’t burn, then you know your oil is ready.)
  3. While the oil is heating, place the flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
  4. Dip each pounded chicken cutlet in flour, covering it completely.
  5. Then, dip the cutlet in the beaten eggs, moistening it entirely and letting any excess drain off.
  6. Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
  7. Immediately transfer the breaded cutlet to the hot oil. Fry for 1-2 minutes, each side until golden brown. Transfer the cutlet to a paper towel lined platter or wire rack.
  8. Repeat with another cutlets.
  9. After frying 2 cutlets, add the remaining 2 Tbsp of butter and additional oil if necessary. Heat the oil/butter mixture again to frying temperature, and continue frying your remaining two cutlets.
  10. To serve, garnish the chicken schnitzel with lemon slices and parsley. Serve with spätzel, fries, braised cabbage, and/or German potato salad.