Description
This Chicken Schnitzel recipe features tender, thinly pounded chicken breasts coated in a crispy layer of flour, egg, and panko breadcrumbs, then fried to a golden perfection. Served with lemon wedges and Dijon mustard, it's a classic, flavorful dish perfect for dinner or lunch.
Ingredients
Scale
Chicken
- 3 pounds chicken breasts (boneless and skinless)
- 4 teaspoons salt (divided)
- 4 teaspoons black pepper (divided)
Breading Stations
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 4 large eggs
- 1 teaspoon Dijon mustard
For Frying and Garnish
- Vegetable oil (for frying, about ½-inch depth)
- 1 tablespoon fresh parsley (for garnish)
- Lemon wedges (for serving)
- Dijon mustard (for serving)
Instructions
- Prepare the Chicken: Remove chicken tenders from breasts and save for later use. Place one chicken breast at a time in a Ziploc plastic bag or between two sheets of plastic wrap. Partially close the bag to allow air to escape. Gently pound the chicken with a meat mallet using the flat side until it is about ¼-inch thick. Repeat with all chicken breasts. Season both sides with salt and black pepper and set aside.
- Setup Breading Stations: In one shallow plate, whisk together flour with 1 teaspoon salt and 1 teaspoon black pepper. In a second plate, mix panko breadcrumbs with 1 teaspoon salt and 1 teaspoon black pepper. In a third plate, whisk eggs with 1 teaspoon salt, 1 teaspoon black pepper, and Dijon mustard until smooth.
- Coat the Chicken: Place a wire rack on a baking sheet. Following an assembly line method, first dredge each chicken breast in the flour mixture, shaking off excess. Then dip into the egg mixture fully coating the chicken. Finally, dredge through the breadcrumb mixture ensuring even coverage. Place the breaded chicken pieces on the wire rack and repeat with remaining pieces.
- Fry the Schnitzels: Heat vegetable oil to about 350°F (175°C) in a 10½-inch skillet to a depth of ½-inch. Test oil heat by dropping a breadcrumb in; it should sizzle. Fry one schnitzel at a time for 2 to 3 minutes per side, or until deep golden brown and cooked through. Drain each schnitzel on a wire rack. Add more oil as needed between batches to maintain temperature.
- Serve: Garnish schnitzels with fresh parsley and serve immediately with lemon wedges and Dijon mustard. This pairs well with mashed potatoes for a complete meal.
Notes
- Panko breadcrumbs deliver the crunchiest and crispiest coating; regular breadcrumbs work but won’t be as crispy.
- Maintain oil temperature at 350°F (175°C) to avoid oily coating. Use a thermometer or test with a breadcrumb before frying.
- Let the breaded chicken rest for 5–10 minutes before frying to help the coating adhere and stay crisp.
- Use fresh oil or strain the oil regularly to avoid burnt flavors from residual bits.
- Do not overcrowd the pan; fry one schnitzel at a time in a 10½-inch skillet for best crust formation.
- For a healthier alternative, air fry the schnitzels at 400°F (200°C) for 8–10 minutes or bake at 425°F (220°C) for 15–18 minutes.
Nutrition
- Serving Size: 1 schnitzel (approx. 6 ounces)
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 170 mg
