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Crispy Homemade Chicken Schnitzel Recipe

Crispy Homemade Chicken Schnitzel

Thin chicken breasts are breaded in seasoned flour, egg, and panko breadcrumbs, then shallow-fried until deeply golden and crisp. Serve immediately with lemon wedges and parsley.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 breasts, about 6-7 oz (170-200 g) each Boneless, skinless chicken breasts
Breading
  • 1 cup (125 g) All-purpose flour
  • 2 eggs Large eggs
  • 1 tablespoon Water or milk
  • 2 cups (about 120-140 g) Panko breadcrumbs or fine dry breadcrumbs
Seasoning
  • 1 1/2 teaspoons, divided Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon, optional Sweet paprika
  • 1/2 teaspoon, optional Garlic powder
For Frying and Serving
  • 1 1/2-2 cups Neutral frying oil
  • As needed Lemon wedges
  • Optional Chopped parsley

Method
 

Step-by-Step
  1. Slice each chicken breast horizontally into two thinner pieces. Place the pieces between plastic wrap or parchment and pound evenly to about 1/4 inch (6 mm) thick.
  2. Season both sides of the chicken with about 1 teaspoon of the kosher salt and the black pepper.
  3. Prepare three shallow dishes: flour mixed with the remaining salt, paprika, and garlic powder; eggs beaten with water or milk; and breadcrumbs or panko.
  4. Coat each chicken piece in flour and shake off excess. Dip it into the egg mixture, then press firmly into the breadcrumbs so the coating adheres.
  5. Let the breaded chicken stand on a rack or plate for 5–10 minutes before frying.
  6. Heat 1/4–1/2 inch of neutral oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C).
  7. Fry the schnitzels in batches without crowding the pan for about 2–4 minutes per side. Cook until golden brown and the thickest part reaches 165°F (74°C).
  8. Transfer the schnitzels to a wire rack or paper towels. Serve immediately with lemon wedges and optional chopped parsley.

Notes

Pound the chicken evenly so the coating browns before the meat overcooks. Keep the oil near 350°F (175°C), fry in batches, and drain on a wire rack for the crispest crust.