Chicken Schnitzel
Thin, breaded chicken cutlets fried to a golden crisp — a quick, comforting weeknight favorite served with lemon and parsley.
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Servings: 4 servings
Calories: 420kcal
Ingredients
- 4 boneless skinless chicken breasts (about 1.25–1.5 lb total)
- Salt and freshly ground black pepper
- 1 cup all-purpose flour 120 g
- 2 large eggs
- 2 tbsp milk or water
- 2 cups plain breadcrumbs or panko 200 g
- 1/2 tsp garlic powder optional
- 1/2 tsp paprika optional
- Vegetable oil or clarified butter for frying about 1/2 inch depth
- Lemon wedges and chopped parsley to serve
Instructions
- Place each chicken breast between two pieces of plastic wrap and pound thinly (about 1/4 inch thick) using a meat mallet.
- Season both sides of each flattened breast with salt and pepper.
- Set up a dredging station: flour in one shallow dish, beaten eggs with milk in another, and breadcrumbs mixed with garlic powder and paprika in a third.
- Coat each chicken cutlet first in flour, shaking off excess.
- Dip the floured cutlet into the egg mixture, letting excess drip off.
- Press the cutlet into the breadcrumbs until evenly coated; gently shake off loose crumbs.
- Heat oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F / 175°C).
- Carefully lay cutlets into the oil without crowding; fry 3–4 minutes per side until deep golden brown.
- Transfer cooked schnitzels to a wire rack or paper towel-lined plate to drain briefly.
- Finish with a squeeze of lemon, sprinkle with parsley, and serve immediately while crisp.
Nutrition
Calories: 420kcal | Carbohydrates: 18g | Protein: 34g | Fat: 22g | Fiber: 1g