Crispy Chicken Schnitzel
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Chicken Schnitzel is a classic dish made of thin chicken cutlets breaded in seasoned flour, egg wash, and crispy panko breadcrumbs, then shallow-fried until golden brown. Finished with coarse sea salt and a fresh squeeze of lemon juice, it is tender on the inside, crispy on the outside, and incredibly flavorful.
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🍳 Cooking Flow
Slice chicken breasts horizontally, pound them to 1/4-inch thickness, and cut in half. → Dredge chicken cutlets in seasoned flour, egg wash, and panko breadcrumbs, then let rest for 10 minutes. → Fry in a hot oiled skillet over medium heat for about 3 minutes per side until golden brown and cooked through. → Drain on paper towels, season immediately with coarse salt, and serve with fresh lemon juice.
Cooking Steps
Brief Cooking Order
Slice chicken breasts horizontally, pound them to 1/4-inch thickness, and cut in half. → Dredge chicken cutlets in seasoned flour, egg wash, and panko breadcrumbs, then let rest for 10 minutes. → Fry in a hot oiled skillet over medium heat for about 3 minutes per side until golden brown and cooked through. → Drain on paper towels, season immediately with coarse salt, and serve with fresh lemon juice.
Introduction
Chicken Schnitzel is a classic dish made of thin chicken cutlets breaded in seasoned flour, egg wash, and crispy panko breadcrumbs, then shallow-fried until golden brown. Finished with coarse sea salt and a fresh squeeze of lemon juice, it is tender on the inside, crispy on the outside, and incredibly flavorful.
Step 1
Prepare the chicken breasts: remove the tenderloins if attached. Place chicken on a cutting board, keep your hand flat on top with fingers pointing up, and carefully slice horizontally to make thin cutlets.
Step 2
Place the cutlets between sheets of plastic wrap. Gently pound with the flat side of a meat mallet (or a rolling pin/heavy saucepan) to an even 1/4-inch thickness.
Step 3
Cut the pounded chicken cutlets in half to make 8 smaller pieces, which are easier to fit and cook evenly in the skillet.
Step 4
Assemble the breading station in three separate shallow dishes: mix all-purpose flour, garlic salt, paprika, and black pepper in the first dish; beat two large eggs in the second; add panko breadcrumbs to the third.
Step 5
Coat the chicken cutlets: dredge in seasoned flour (tap off excess), dip into the beaten eggs to coat both sides (let excess drip off), and press evenly into the panko breadcrumbs. Place breaded cutlets on a baking sheet and let rest for 10 minutes.
Ingredients List
Important Notes
Pounding the chicken breaks down the muscle fibers, making the cutlets tender and ensuring they cook rapidly and evenly.
Letting the breaded chicken rest for about 10 minutes before cooking allows the coating to adhere better and prevents it from falling off in the pan.
Salting the fried chicken immediately after taking it out of the hot oil helps the salt stick and greatly enhances the overall flavor.
Use a high-heat cooking oil such as extra-light olive oil, canola, vegetable, or avocado oil for shallow frying.
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