Description
This Chicken Schnitzel recipe delivers perfectly tender, thinly pounded chicken breasts coated in a crispy, golden breadcrumb crust. Fried to a beautiful deep golden brown, the schnitzel pairs wonderfully with tangy lemon wedges and Dijon mustard, making it a classic and satisfying dinner option.
Ingredients
Scale
Chicken
- 3 pounds chicken breasts (boneless and skinless)
- 4 teaspoons salt (divided, or to taste)
- 4 teaspoons black pepper (divided, or to taste)
Breading
- 1 cup all-purpose flour
- 2 cups Panko breadcrumbs
- 4 large eggs
- 1 teaspoon Dijon mustard
For Frying and Serving
- Vegetable oil (for frying)
- 1 tablespoon fresh parsley (for garnish)
- Lemon wedges (for serving)
- Dijon mustard (for serving)
Instructions
- Prepare the chicken: Remove chicken tenders from breasts and reserve for another use. Place one chicken breast at a time between two sheets of plastic wrap or inside a partially closed ziplock bag to expel air. Using the flat side of a meat mallet, gently pound the chicken until about ¼-inch thick, taking care not to tear the meat. Repeat for all pieces. Season both sides of the chicken breasts evenly with salt and pepper, then set aside.
- Create the breading stations: In one shallow plate, whisk together the flour, 1 teaspoon salt, and 1 teaspoon black pepper. In a second plate, mix the Panko breadcrumbs with 1 teaspoon salt and 1 teaspoon black pepper. In a third plate, whisk the eggs with 1 teaspoon salt, 1 teaspoon black pepper, and the Dijon mustard until fully combined.
- Bread the chicken: Place a wire rack on a baking sheet to hold the breaded chicken. Starting with the flour mixture, coat each chicken breast piece thoroughly, shaking off any excess. Next, dip each piece into the egg mixture, making sure it is completely coated. Finally, dredge the chicken in the breadcrumb mixture until fully covered. Arrange the breaded chicken pieces on the prepared wire rack and repeat for all pieces.
- Fry the schnitzel: Pour about ½-inch of vegetable oil into a skillet and heat over medium-high until it reaches approximately 350°F, verified by a breadcrumb sizzling test. Carefully place one schnitzel into the hot oil at a time (do not overcrowd). Fry for 2 to 3 minutes per side, or until each side is deep golden brown. Remove from oil and drain on a wire rack to maintain crispness. Add more oil to the skillet as needed between batches.
- Serve: Garnish schnitzels with fresh parsley, and serve immediately with lemon wedges and Dijon mustard. Mashed potatoes make an excellent side for this dish.
Notes
- Use Panko breadcrumbs for a crunchier and crispier coating; regular breadcrumbs work but are less crisp.
- Maintain oil temperature at 350°F to prevent soggy coating; too cool oil results in oil absorption instead of crisping.
- Let breaded chicken rest for 5 to 10 minutes before frying to help the coating adhere better and stay crispy.
- Use fresh oil or strain the oil after a few batches to avoid burnt flavors from leftover bits.
- Do not overcrowd the frying pan; frying one piece at a time ensures a perfect crust.
- For a healthier alternative, you can air fry the schnitzel at 400°F for 10 minutes or bake at 425°F for 18 minutes.
Nutrition
- Serving Size: 1 schnitzel (approx. 8 oz)
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 160 mg
