Description
This classic Chicken Schnitzel recipe features tender, pounded chicken breasts coated in a seasoned flour, egg, and panko breadcrumb mixture, then fried to a golden, crispy perfection. Served with lemon wedges and Dijon mustard, this dish is perfect for a comforting and flavorful meal that pairs wonderfully with mashed potatoes or your favorite sides.
Ingredients
Scale
Chicken
- 3 pounds chicken breasts (boneless and skinless)
- 4 teaspoons salt (divided)
- 4 teaspoons black pepper (divided)
- 1 cup all-purpose flour
- 2 cups breadcrumbs (Panko preferred)
- 4 large eggs
- 1 teaspoon Dijon mustard
- vegetable oil (for frying)
Garnish & Serving
- 1 tablespoon fresh parsley (for garnish)
- lemon wedges
- Dijon mustard
Instructions
- Prepare the chicken: Remove chicken tenders from breasts and set aside. Working with one chicken breast at a time, place it inside a ziplock bag or between two sheets of plastic wrap. Use a meat mallet to gently pound the chicken until about ¼-inch thick, taking care not to tear the meat. Repeat for all breasts. Season both sides with salt and pepper and set aside.
- Prepare the coating stations: In one shallow plate, whisk the flour with 1 teaspoon salt and pepper. In a second plate, whisk the breadcrumbs with 1 teaspoon salt and pepper. In a third plate, whisk the eggs with 1 teaspoon salt, pepper, and Dijon mustard until combined.
- Coat the chicken: Set a wire rack over a baking sheet. Working one piece at a time, dredge the chicken into the flour mixture, shaking off excess, then dip fully into the egg mixture, and finally coat evenly with the breadcrumb mixture. Place each coated schnitzel on the wire rack. Repeat with remaining chicken.
- Heat the oil: Pour vegetable oil into a skillet to a depth of about ½-inch and heat over medium-high until it reaches 350°F or a breadcrumb dropped in sizzles immediately.
- Fry the schnitzel: Fry the chicken schnitzels one or two at a time depending on pan size, over medium-high heat for 2 to 3 minutes per side, or until deep golden brown and cooked through. Add oil between batches as needed. Drain cooked schnitzels on a wire rack to maintain crispiness.
- Serve: Garnish schnitzels with fresh parsley and serve immediately with lemon wedges and Dijon mustard. Enjoy with mashed potatoes or your favorite side dish.
Notes
- Panko breadcrumbs provide a crunchier and crispier coating compared to regular breadcrumbs, but you can substitute if needed.
- Maintain oil temperature around 350°F to prevent the coating from absorbing excess oil and becoming soggy.
- Let the breaded chicken rest for 5 to 10 minutes before frying to help the coating adhere better.
- Use fresh oil or strain the oil if frying multiple batches to keep flavors clean and avoid burnt taste.
- Do not overcrowd the pan; frying one piece at a time ensures an even crispy crust.
- You can also cook schnitzel in an air fryer at 400°F for 8 to 10 minutes or bake in the oven at 425°F for 15 to 18 minutes as a healthier alternative.
Nutrition
- Serving Size: 1 serving (approx. 8 oz chicken schnitzel)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 180 mg
