Crispy Chicken Schnitzel
Crispy chicken schnitzel made with pounded chicken breasts and a simple three-step breading. Golden, fast, and on the table in about 30 minutes.
Servings: 4
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Breading:
- 1 cup all-purpose flour
- 3 large eggs
- 1 tbsp milk or water
- 2 cups panko or plain breadcrumbs
- 1 tsp kosher salt
- neutral oil for frying (see notes)
To Serve:
- Flakey Sea Salt , to garnish
- Lemon wedges
- Parsley chopped (optional)
Instructions
Pound the chicken
- Slice each breast horizontally into two thinner cutlets. Place between sheets of parchment or plastic wrap. Pound to 1/4 inch thickness with a meat mallet or rolling pin. Season both sides with salt, pepper, and garlic powder.
Set up the breading station
- Fill three shallow bowls. Bowl 1: flour. Bowl 2: whisk 3 eggs with 1 tbsp milk or water. Bowl 3: mix 2 cups breadcrumbs with 1 tsp salt.
Bread the cutlets
- Dredge each cutlet in flour and shake off the excess. Dip in the egg mixture, then press firmly into the breadcrumbs on both sides. Place on a wire rack and rest for 10 to 15 minutes before frying.
Fry
- Heat 1/2 inch of oil in a large skillet over medium-high heat to 350F. Fry 1 to 2 cutlets at a time for 2 to 3 minutes per side until deep golden brown. Transfer to a wire rack to drain.
Serve
- Sprinkle with flaky salt. Serve immediately with lemon wedges and parsley if using.
Video
Notes
Breadcrumbs: Panko gives a shattery, extra-crispy crust. Fine plain breadcrumbs give a more classic, uniform texture. Both work well.
Pounding the chicken: Even thickness is the single most important step. It ensures fast, even cooking and prevents the coating from burning before the center is done.
Resting before frying: Letting the breaded cutlets rest on a rack for 10 to 15 minutes helps the coating stick. Don't skip this.
Oil: canola, avocado, or sunflower work, too. Choose a high-heat frying oil (definitely not extra virgin olive oil!). Aim for 350F and use a thermometer if you have one. Too cool and the schnitzel will be greasy. Too hot and the coating burns before the chicken cooks through.
Make ahead: Breaded raw cutlets can be refrigerated for a few hours or frozen in a single layer, then transferred to a freezer bag. Fry from frozen, adding 1 to 2 extra minutes per side.
Leftovers: Reheat in a 400F oven or air fryer at 375F to bring back the crispiness. Avoid the microwave; it makes the coating soggy.
Kosher salt: If using table salt, use about half the amount called for in the recipe.
Nutrition
Calories: 402kcal | Carbohydrates: 45g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 196mg | Sodium: 1856mg | Potassium: 537mg | Fiber: 5g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 4mg