Description
This Chicken Schnitzel recipe features tender boneless, skinless chicken breasts pounded thin, seasoned with a flavorful blend of spices, and coated in a crispy breadcrumb crust. Fried to golden perfection, each schnitzel is juicy on the inside and crunchy on the outside, served with fresh lemon wedges and optional parsley garnish for a touch of brightness. A classic German main course that’s quick to prepare and perfect for a comforting meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups plain breadcrumbs (or panko for extra crunch)
Seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For Frying and Serving
- Vegetable oil for frying
- Lemon wedges for serving
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap and gently pound with a meat mallet until uniformly about 1/4-inch thick. This helps tenderize the meat and ensures even cooking.
- Season the Chicken: Season both sides of the pounded chicken breasts with salt, black pepper, garlic powder, and paprika, distributing the spices evenly for full flavor.
- Set up Breading Stations: Prepare three shallow bowls: one with all-purpose flour, another with beaten eggs mixed with milk, and the third with plain breadcrumbs or panko for extra crunch.
- Bread the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Next, dip into the egg and milk mixture, allowing any extra to drip off, then coat thoroughly with breadcrumbs, pressing gently to adhere.
- Heat the Oil: In a large skillet, pour about 1/4 inch of vegetable oil and heat over medium-high heat until hot but not smoking.
- Fry the Schnitzels: Carefully add chicken breasts to the hot oil in batches, avoiding crowding the pan. Fry each side for 3 to 4 minutes, or until the coating is golden brown and the chicken is cooked through.
- Drain and Serve: Transfer fried schnitzels to a paper towel-lined plate to absorb excess oil. Serve immediately with lemon wedges and garnish with chopped fresh parsley if desired for a fresh finish.
Notes
- For a lighter version, bake the schnitzels at 400°F (200°C) for 20 minutes, flipping halfway through the cooking time.
- Use panko breadcrumbs instead of plain breadcrumbs for an extra crispy crust.
- Ensure oil temperature is maintained to avoid greasy schnitzels that absorb too much oil.
- Serve immediately for best texture and flavor.
