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Chicken Schnitzel

A delightful dish featuring tender chicken coated in a crunchy, golden-brown crust, perfect for busy nights or as a satisfying meal any time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Austrian, German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken breasts Thinly pounded for tenderness. You could substitute with turkey or pork if desired.
For the Coating
  • 1 cup All-purpose flour Creates a dry base for the egg to stick. Use gluten-free flour for a GF version.
  • 2 large Eggs Binds the breadcrumbs to the chicken and adds richness.
  • 1 cup Breadcrumbs Provides that beautiful crispy texture. Panko breadcrumbs give an extra crunch.
  • to taste Salt and pepper Simple seasonings to enhance the chicken’s natural flavor.
  • Oil for frying A blend of vegetable and olive oil Helps achieve that gorgeous golden color.

Method
 

Preparation
  1. Place your chicken breasts between two sheets of plastic wrap or wax paper. Use a meat mallet or rolling pin to pound them to about 1/4 inch thick.
Coating Stations
  1. In one shallow dish, add flour and season with salt and pepper.
  2. In a second dish, crack the eggs and beat them lightly.
  3. In a third dish, place your breadcrumbs.
Coating the Chicken
  1. Dredge each chicken breast first in flour, shaking off excess.
  2. Next, dip it in the beaten eggs, allowing the extra to drip off.
  3. Finally, coat thoroughly in the breadcrumbs, pressing lightly to ensure they're well adhered.
Frying
  1. In a large skillet, pour in enough oil to cover the bottom generously, and heat over medium-high heat until shimmering (about 350°F or 180°C).
  2. Carefully place your breaded chicken breasts in the hot oil, cooking for 3–4 minutes on each side until golden brown and cooked through.
  3. Transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
  4. Season with a sprinkle of salt while hot.

Notes

Keep it crispy by serving immediately after frying; schnitzels are best enjoyed fresh. For an extra layer of flavor, try adding grated Parmesan cheese or dried herbs to your breadcrumbs. If the oil isn’t hot enough, your schnitzels will absorb too much oil and become soggy. Too hot, and they might burn before cooking through.