Description
This Crispy Chicken Schnitzel recipe delivers perfectly breaded and fried chicken cutlets with a golden, crunchy crust and tender, juicy meat inside. With a flavorful breadcrumb coating featuring Parmesan cheese, garlic powder, and paprika, this classic German dish is quick to prepare and ideal for a satisfying main course. Serve it hot with lemon wedges and fresh parsley for a delightful meal everyone will love.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
Coating
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 cups breadcrumbs (preferably panko)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Frying
- Vegetable oil for frying (about 1/2 inch deep)
For Serving (Optional)
- Lemon wedges
- Chopped parsley
Instructions
- Prepare the chicken: Place each chicken breast between two pieces of plastic wrap and gently pound them evenly until they are about 1/4 inch thick. This ensures even cooking and tender chicken.
- Mix dry ingredients for coating: In a shallow bowl, combine the all-purpose flour, salt, and black pepper.
- Prepare egg wash: In a second shallow bowl, whisk together the eggs and milk until smooth.
- Prepare breadcrumb mixture: In a third shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, and paprika, mixing thoroughly for even seasoning.
- Coat the chicken: Dredge each pounded chicken breast first in the flour mixture, ensuring it is fully coated and shaking off excess. Next, dip the chicken into the egg wash, again allowing excess to drip off. Finally, press the chicken into the breadcrumb mixture, coating it thoroughly for a crispy crust.
- Heat oil and fry: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering but not smoking. Fry the coated chicken breasts in batches to avoid overcrowding, cooking about 3–4 minutes per side until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Drain excess oil: Remove the schnitzels from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Serve: Serve the crispy chicken schnitzel hot with lemon wedges and a sprinkle of chopped parsley if desired for added brightness and flavor.
Notes
- Using panko breadcrumbs enhances crispiness due to their coarse texture.
- Do not overcrowd the pan while frying; this helps maintain oil temperature and ensures even cooking.
- For a lighter alternative, you can bake or air-fry the schnitzels instead of frying.
