Imagine biting into a perfectly golden, crispy chicken schnitzel that’s tender on the inside and delightfully crunchy on the outside. This Chicken Schnitzel recipe is a game-changer for your weeknight dinners. It’s quick, easy, and absolutely irresistible!
Why You’ll Love This Recipe
- Crispy Perfection: The panko breadcrumb coating creates an unbeatable crunch that’ll have you coming back for more.
- Versatile: Serve it with a side salad, mashed potatoes, or even in a sandwich for a satisfying meal.
- Family-Friendly: Kids and adults alike will devour this dish, making it a surefire hit at the dinner table.
- Quick and Easy: With just a few simple steps, you’ll have a restaurant-quality meal in no time.
Ingredients You’ll Need
- Chicken Breasts: The star of the show, providing a lean protein base.
- Salt and Pepper: Essential for seasoning and bringing out the chicken’s flavor.
- All-Purpose Flour: Creates the first layer of the breading, helping everything stick.
- Eggs: Acts as the glue that holds the breading together.
- Panko Breadcrumbs: The secret to that irresistible crunch.
- Garlic Powder: Adds a subtle kick of flavor to the breading.
- Vegetable Oil: For frying, ensuring a golden-brown exterior.
- Parsley: A fresh garnish that adds color and a hint of flavor.
- Lemon Wedges: The perfect finishing touch for a burst of citrus.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Spice it Up: Add paprika or cayenne to the breadcrumb mixture for a spicy twist.
- Cheesy Delight: Mix grated Parmesan into the breadcrumbs for an extra flavor boost.
- Herb-Infused: Incorporate dried herbs like thyme or rosemary into the breading.
- Gluten-Free Option: Substitute regular flour and breadcrumbs with gluten-free alternatives.
How to Make Chicken Schnitzel
Step 1: Prepare the Chicken
Butterfly and pound the chicken breasts to an even thickness. This ensures quick and even cooking.
Step 2: Season
Sprinkle the chicken with salt and pepper, infusing flavor from the start.
Step 3: Set Up the Breading Station
Arrange your flour, beaten eggs, and seasoned panko breadcrumbs in separate shallow dishes.
Step 4: Bread the Chicken
Dredge each piece in flour, dip in egg, and coat with panko, pressing gently to adhere.
Step 5: Fry to Perfection
Heat oil in a skillet and fry the chicken until golden brown and cooked through, about 2-3 minutes per side.
Step 6: Drain and Serve
Let the schnitzel drain on a wire rack, then garnish with parsley and serve with lemon wedges.
Pro Tips for Making the Recipe
- Use a meat thermometer to ensure the chicken reaches 165°F internally.
- Don’t overcrowd the pan when frying – this ensures each piece gets crispy.
- Keep cooked schnitzel warm in a 200°F oven while frying the rest.
- Pat the chicken dry before seasoning for better breading adhesion.
How to Serve
Chicken Schnitzel pairs beautifully with a variety of sides:
- Classic Sides: Serve with German potato salad or spaetzle for an authentic touch.
- Light Option: A crisp green salad balances the richness of the schnitzel.
- Comfort Food: Creamy mashed potatoes make for a hearty, satisfying meal.
Make Ahead and Storage
Storing Leftovers
Keep leftover schnitzel in an airtight container in the fridge for up to 3 days.
Freezing
Freeze cooked schnitzel for up to 3 months. Thaw in the refrigerator before reheating.
Reheating
For best results, reheat in a 350°F oven until warmed through and crispy, about 10-15 minutes.
FAQs
Can I bake the schnitzel instead of frying?
Yes! Bake at 425°F for about 20 minutes, flipping halfway through. You’ll still get a crispy exterior, though it may not be as golden as fried.
What’s the best way to ensure the breading sticks to the chicken?
Make sure to shake off excess flour and egg before moving to the next step. Press the panko firmly onto the chicken to help it adhere.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work great and often stay juicier. Just adjust cooking time as needed.
How do I know when the oil is hot enough for frying?
Drop a breadcrumb into the oil. If it sizzles immediately, the oil is ready. Alternatively, use a thermometer to reach 350°F.
This Chicken Schnitzel recipe is a surefire way to elevate your dinner game. With its irresistible crunch and juicy interior, it’s bound to become a family favorite. Don’t be surprised if you find yourself making it again and again – it’s just that good! Give it a try tonight and watch as your dinner table falls silent, save for the sound of happy munching.
Print
Crispy Chicken Schnitzel Recipe
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Austrian
Description
Crispy, golden-brown Chicken Schnitzel is a classic comfort food that’s easy to make at home. This recipe delivers tender, juicy chicken breast coated in a crunchy panko breadcrumb crust, perfectly seasoned with garlic and served with a squeeze of fresh lemon.
Ingredients
- 4 boneless, skinless chicken breasts (8 ounces/235g each)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup all-purpose flour (60g)
- 3 large eggs, whisked
- 2 1/2 cups panko breadcrumbs (166g)
- 3/4 teaspoon garlic powder
- Vegetable oil for frying
- Chopped parsley for garnish
- Lemon wedges to serve
Instructions
- Prepare the chicken
Butterfly each chicken breast by cutting it in half horizontally, leaving one long side attached, and fold open like a book. Place each butterflied breast between 2 sheets of plastic wrap and pound until about ¼-inch thick using a meat mallet, rolling pin, or the bottom of a skillet. Season the pounded chicken pieces with 1½ teaspoons salt and ½ teaspoon pepper. - Set up the breading station
Place a wire rack inside a baking sheet lined with paper towels and set aside. In three separate shallow bowls, prepare the breading ingredients: flour in one, whisked eggs in another, and a mixture of panko, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper in the third. - Bread the chicken
Dredge each chicken piece in flour, shaking off excess. Then dip in beaten eggs, allowing excess to drip off, and finally coat with the panko mixture, pressing to adhere. - Fry the schnitzel
Heat ¼-inch of oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to the prepared wire rack to drain. - Serve
Garnish the schnitzel with chopped parsley and serve with lemon wedges for squeezing over the chicken.
Notes
- Cook the chicken in batches to ensure even cooking and proper crisping.
- Use an instant-read thermometer to check for doneness. Chicken is cooked when it reaches an internal temperature of 165°F (74°C).
- To keep the schnitzel warm while frying remaining batches, place cooked pieces on a wire rack-lined baking sheet in a 200°F (93°C) oven in a single layer.
- For a healthier version, you can bake the schnitzel in a preheated 400°F (200°C) oven for about 20-25 minutes, flipping halfway through.
Nutrition
- Serving Size: 1 schnitzel
- Calories: 520kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 215mg
