Chicken Schnitzel
Thin, tender chicken breast coated in golden, crispy breadcrumbs and pan-fried to perfection. This quick and easy take on the classic schnitzel delivers a satisfying crunch in every bite and is ready in under 30 minutes, making it a perfect weeknight dinner.
For 4 servings
- prep
Prepare the chicken breasts.
1.Butterfly each chicken breast by slicing horizontally, almost but not all the way through, then open like a book.2.Place each piece between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even 1/4-inch thickness.3.Pat the chicken dry with paper towels. - prep
Set up the breading station.
1.Place flour in the first shallow bowl. Season with 1 pinch of salt, black pepper, garlic powder, and paprika.2.Beat the eggs in the second shallow bowl.3.Place breadcrumbs and remaining salt in the third shallow bowl and mix well. - prep
Bread the chicken cutlets.
1.Dredge each chicken piece in the seasoned flour, shaking off any excess.2.Dip into the beaten egg, letting any excess drip off.3.Press firmly into the breadcrumbs, ensuring an even, thorough coating on both sides.4.Place the breaded cutlets on a clean plate in a single layer. - fry · ~8 min
Pan-fry the schnitzels.
1.Heat vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering (about 350°F).2.Carefully place one or two schnitzels in the hot oil, being careful not to overcrowd the pan.3.Fry for 3-4 minutes on the first side until deeply golden brown and crispy.4.Flip carefully with tongs and fry the second side for another 2-3 minutes until golden and the internal temperature reaches 165°F.5.Transfer to a wire rack set over a baking sheet to drain. Repeat with the remaining schnitzels.TIPDon't overcrowd the pan — it lowers the oil temperature and makes the schnitzel soggy. Fry in batches for the crispiest crust. - serve
Serve immediately with lemon wedges.
Serve the crispy chicken schnitzels hot, with fresh lemon wedges on the side for squeezing over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the chicken to an even 1/4-inch thickness for uniform cooking.
- 2Pat the chicken dry before breading to help the flour and egg adhere.
- 3Let the breaded cutlets rest for 5 minutes before frying to help the coating stick.
- 4Use a thermometer to keep the oil at 350°F for a crisp, non-greasy crust.
- 5Transfer fried schnitzels to a wire rack, not paper towels, to stay crispy.
- 6Leftover schnitzels can be reheated in a 375°F oven for 5 minutes to recrisp.
Adapt it for your goals.
Parmesan-Crusted
Mix 1/4 cup finely grated Parmesan cheese into the breadcrumbs for a nutty, savory crust that browns beautifully.
Gluten FreeGluten-Free
Substitute the all-purpose flour with a gluten-free all-purpose blend and use gluten-free breadcrumbs or crushed pork rinds.
SpicySpicy
Add 1/2 teaspoon cayenne pepper or chili flakes to the flour mixture for a kick of heat.
BakedBaked
For a lower-oil option, arrange breaded schnitzels on a parchment-lined baking sheet, spray with oil, and bake at 425°F for 12–15 minutes, flipping halfway.
Herb InfusedHerb-Infused
Mix 2 tablespoons of finely chopped fresh parsley or thyme into the breadcrumbs for a fragrant, herbaceous finish.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is a lean cut of poultry, providing high-quality protein essential for muscle repair and overall body function.
Quick Cooking Preserves Moisture
Pounding the chicken thin and frying quickly helps retain natural juices, making it a healthier alternative to deep-frying or longer cooking methods.
Customizable Fat Content
Pan-frying in vegetable oil uses less oil than deep-frying, and you can further reduce fat by patting the cooked schnitzel on a wire rack.
Frequently asked questions
Make sure the chicken is patted dry before breading, press the breadcrumbs firmly onto the egg-coated meat, and let the breaded cutlets rest 5 minutes before frying.
