Chicken Schnitzel Recipe
Ingredients
- 1 1/2 lb 2 large boneless
skinless chicken breasts, halved
- 1/4 cup all-purpose flour
- 2 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- Extra light olive oil
or canola oil, or any high-heat cooking oil
- Coarse salt
to sprinkle on fried chicken
- Lemon wedges
for serving
Directions
- 1
Line a cutting board with plastic wrap. Place the chicken on the cutting board in a single layer and cover the cutlets with a second layer of plastic wrap. Use a meat mallet or a rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about 1⁄4 inch. Cut each cutlet in half.
- 2
Set up three medium bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.
- 3
Dredge both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean.
- 4
Repeat with the remaining cutlets. Let the breaded cutlets rest for 10 minutes if time permits and the breading will stick better when frying.
- 5
Heat a large non-stick or cast iron pan over medium heat and add just enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan, not crowding them. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Transfer the cutlets to a paper towel-lined plate and slice into one to test for doneness; the juices should run clear and the meat should no longer be pink. Immediately sprinkle the cutlets with salt.
- 6
Repeat with the remaining cutlets, adding more oil as needed. To serve, squeeze the lemon wedges over the top.
Chicken Schnitzel Recipe
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About this Recipe
Ready for a weeknight dinner that feels like a special occasion? This Chicken Schnitzel recipe delivers restaurant-quality crunch and tenderness right in your own kitchen. You’ll love the crispy breaded exterior and the tender center, pan-fried to golden perfection.
What sets this schnitzel apart is the perfect balance: a crispy, golden breading created with panko, enveloping a succulent, juicy chicken interior. Each piece is pan-fried to golden perfection and finished with bright, fresh lemon, making it a guaranteed crowd-pleaser that's surprisingly straightforward to prepare.
You'll experience the delightful contrast of a perfectly crisp exterior giving way to a tender, flavorful chicken breast. Each bite offers a satisfying crunch, enhanced by the subtle seasoning of garlic salt and paprika, and brightened by a squeeze of fresh lemon. This dish isn't just a meal; it's a sensory treat that brings simple ingredients together for a truly impressive result. It’s a fantastic main course that offers a hearty yet elegant option for any day of the week.
For variations, you have flexibility with your cooking oil; while extra light olive oil is specified, canola oil or any other high-heat cooking oil will also work beautifully to achieve that perfect golden crust. You can also adjust the amount of garlic salt and paprika to your preference for a bolder or more subtle flavor profile. The coarse salt sprinkled on the fried chicken at the end is crucial for enhancing the overall taste.
Serve this golden pan-fried chicken schnitzel immediately with plenty of fresh lemon wedges for a bright, zesty finish. It makes an excellent main course for family dinners or when entertaining friends, pairing wonderfully with simple green salads or your favorite potato side.