Chicken Schnitzel
Crispy, juicy, and husband approved, this Chicken Schnitzel is pan-fried perfection. No deep fryer, no fuss, just golden breaded chicken that’ll have everyone begging for seconds.
Servings: 8
Calories: 339kcal
Ingredients
- 3 pounds chicken breasts boneless and skinless
- 4 teaspoons salt or to taste, divided
- 4 teaspoons black pepper or to taste, divided
- 1 cup all-purpose flour
- 2 cups breadcrumbs (I used Panko)
- 4 large eggs
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley for garnish
- vegetable oil for frying
Serve with
- lemon wedges
- Dijon mustard
Instructions
- Remove chicken tenders from breasts and save them for later use. Working with one piece of chicken breast at a time, place it in a ziploc plastic bag or between two sheets of plastic wrap. If using a plastic bag, partially close the bag, but not all the way to allow air to flow out. Use a meat mallet to pound out the meat using the flat side of the mallet, gently so you don't tear the meat, until it's about ¼-inch in thickness. Repeat with the rest of chicken breasts. Season the chicken breasts with salt and pepper. Set aside.
- In one shallow plate whisk the flour with 1 tsp salt and pepper. In another shallow plate whisk the breadcrumbs with 1 tsp salt and pepper and in another plate, whisk the eggs with 1 tsp salt, pepper and the Dijon mustard.
- Place a rack on a baking sheet. Place all plates next to each other like on an assembly line. Start by coating the chicken in the flour mixture first, shaking off any excess. Dip it into the egg mixture next, making sure it's fully covered in egg, and lastly dredge it through the breadcrumb mixture. Place on the prepared baking sheet and repeat with the rest of the chicken.
- Heat about ½-inch of vegetable oil in a skillet over medium-high heat. Once the oil is hot enough (350F) place a schnitzel into the skillet and fry, the oil should sizzle. Usually I drop a breadcrumb to see if it sizzles. If your skillet is really big you may be able to fry two pieces of chicken at a time, otherwise don't rush this process. I used a 10½-inch skillet, and was only able to fry one schnitzel at a time. Add more oil as necessary in between schnitzels. Fry for about 2 to 3 minutes per side or until the schnitzel is a deep golden brown. Drain on a wire rack. Repeat with remaining chicken.
- Serve schnitzels with lemon wedges, Dijon mustard and I like to serve mine with mashed potatoes.
Video
Notes
- Panko = crunchier: I’ve tested it every which way, and nothing beats panko for that golden, crispy finish. Regular breadcrumbs work, just not quite the same.
- Oil temperature: Aim for 350°F (175°C). Too cool and the coating soaks up oil instead of crisping.
- Let it rest: Give your breaded chicken 5–10 minutes before frying. It helps the coating stick and stay crisp.
- Fresh oil is best: After a few batches, the oil can get murky with burnt bits. Strain or swap it out to keep the flavor clean.
- Don’t crowd the pan: If your schnitzel takes up most of the pan, fry it solo. That’s how you get the perfect crust.
- Air fryer or oven? You can totally make this without frying. Air fry at 400°F (200°C) for 8–10 minutes or bake at 425°F (220°C) for 15–18 minutes.
- Originally shared in 2015.
Nutrition
Serving: 1schnitzel | Calories: 339kcal | Carbohydrates: 20g | Protein: 43g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 201mg | Sodium: 1600mg | Potassium: 730mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 2.6mg | Calcium: 76mg | Iron: 2.5mg
