Description
Chicken Schnitzel is a classic dish featuring tender chicken breasts pounded thin, coated in a seasoned flour, egg, and breadcrumb mixture, then fried to a perfect golden crisp. This recipe delivers a crunchy, juicy schnitzel that pairs wonderfully with lemon wedges and Dijon mustard, making it an ideal main course for a satisfying meal.
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 breadcrumbs (Panko recommended)
- 4 large eggs
- 1 teaspoon Dijon mustard
For Frying & Garnish
- vegetable oil (for frying, about ½-inch in skillet)
- 1 tablespoon fresh parsley (for garnish)
- lemon wedges (to serve)
- Dijon mustard (to serve)
Instructions
- Prepare the Chicken: Remove chicken tenders from breasts and set aside for another use. Place each chicken breast between plastic wrap or inside a ziploc bag partially closed to remove air. Pound gently with a meat mallet to about ¼-inch thickness without tearing. Season both sides of the pounded chicken breasts with half of the salt and half of the black pepper. Set aside.
- Set Up Breading Stations: On three shallow plates, prepare the coating mixtures separately: whisk flour with 1 teaspoon salt and 1 teaspoon black pepper, whisk breadcrumbs with 1 teaspoon salt and 1 teaspoon black pepper, and whisk eggs with 1 teaspoon salt, 1 teaspoon black pepper, and Dijon mustard. Arrange plates in an assembly line.
- Coat the Chicken: Dredge each chicken breast first in the flour mixture, shaking off excess, then dip fully into the egg mixture, and finally coat evenly with breadcrumbs. Place the coated schnitzels on a wire rack set over a baking sheet. Repeat with remaining chicken pieces.
- Heat the Oil: Pour vegetable oil into a large skillet to about ½-inch depth and heat over medium-high heat until it reaches 350°F, or hot enough that a breadcrumb sizzles immediately upon contact.
- Fry the Schnitzels: Fry one chicken schnitzel at a time (or two if your skillet is large enough without crowding) for 2 to 3 minutes per side until a deep golden brown crust forms. Adjust heat as necessary and add more oil if needed between batches. Drain cooked schnitzels on a wire rack to keep them crisp.
- Serve: Garnish schnitzels with fresh parsley, and serve with lemon wedges and Dijon mustard. Pairing with mashed potatoes is recommended for a complete meal.
Notes
- Use Panko breadcrumbs for a crunchier texture; regular breadcrumbs can be used but the crispiness will be less pronounced.
- Keep oil temperature at 350°F (175°C) to avoid greasy schnitzels caused by too low heat.
- Let breaded chicken rest for 5 to 10 minutes before frying to help the coating adhere better and stay crisp.
- Use fresh oil or strain the frying oil regularly to maintain flavor and crispiness.
- Don’t overcrowd the skillet; frying one piece at a time ensures perfect crust development.
- For a healthier alternative, cook in an air fryer at 400°F (200°C) for 10 minutes or bake at 425°F (220°C) for 18 minutes.
Nutrition
- Serving Size: 1 schnitzel (about 200g)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 160 mg
