Go Back
–+ servings
chicken schnitzel Golden, crispy chicken schnitzels plated and garnished with parsley and lemon wedges, ready to serve.

Chicken Schnitzel

Golden, Chicken Schnitzel cutlets that are tender inside and perfect with a squeeze of fresh lemon.
No ratings yet
Print Pin
Course: Dinner, Main Course
Cuisine: European, German
Keyword: chicken schnitzel, crispy chicken, fried chicken cutlets, panko chicken
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4
Calories: 470kcal
Cost: $10

Ingredients

  • 2 large chicken breasts boneless, skinless, about 780 g
  • 1 teaspoon salt divided, for seasoning and flour
  • 1 teaspoon black pepper divided, freshly cracked, for seasoning and flour
  • ½ cup all-purpose flour 80 g, for dredging
  • 2 large eggs beaten, for egg wash
  • 1 tablespoon water to thin egg wash
  • 1 teaspoon garlic powder for egg wash flavor
  • 1 teaspoon dried parsley for egg wash flavor
  • 1 ¼ cups Panko breadcrumbs 100 g, for crispy coating
  • ½ cup Parmesan cheese grated, 65 g, for added crunch and flavor
  • 2 cups vegetable oil 473 ml, for frying
  • 1 lemon quartered, for serving

Instructions

  • Slice each chicken breast horizontally into two equal cutlets.
  • Place each cutlet between two sheets of plastic wrap or inside a zip-top bag.
  • Gently pound the chicken to about ¼-inch thickness using a meat mallet or rolling pin.
  • Season both sides with ½ teaspoon salt and ½ teaspoon black pepper.
    Finished breaded chicken schnitzels are on a plate lined with paper towels to drain excess oil.
  • Set up three shallow bowls: one with flour, one with egg mixture (eggs, water, garlic powder, parsley), and one with Panko mixed with Parmesan.
  • Coat each chicken cutlet in flour, shaking off the excess.
  • Dip the floured chicken into the egg wash, letting extra drip off.
    Chicken breast coated in breadcrumbs is being shallow fried in a pan of hot oil until golden and crispy.
  • Press the chicken into the Panko-Parmesan mixture, ensuring it’s fully coated.
  • Place the breaded chicken onto a tray while preparing remaining cutlets.
  • Heat vegetable oil in a skillet over medium heat until 350–375°F.
  • Fry the chicken in batches, being careful not to overcrowd the pan, for 3–4 minutes per side until golden brown and cooked through (internal temp 165°F).
    Raw chicken breasts are seasoned and being dipped into egg wash and a breadcrumb mixture, ready to be coated.
  • Transfer cooked schnitzels to paper towels to drain excess oil.
    Chicken breasts laid out on a tray, seasoned with salt and pepper, ready to be dredged and fried.
  • Serve immediately with a squeeze of fresh lemon and enjoy.

Notes

These schnitzels are golden and crispy, with a tender interior that melts in your mouth. Perfect for cozy family dinners or weeknight indulgence, served with fresh lemon for a bright finish.

Nutrition

Serving: 1Serving | Calories: 470kcal (24%) | Carbohydrates: 29g (10%) | Protein: 35g (70%) | Fat: 23g (35%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 135mg (45%) | Sodium: 1100mg (48%) | Potassium: 500mg (14%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 200IU (4%) | Vitamin C: 5mg (6%) | Calcium: 180mg (18%) | Iron: 2.5mg (14%)
Tried this recipe?Pin it on @Pinterest