Tasty & Crispy Chicken Schnitzel
Chicken Schnitzel is a constant in our lives. Juicy chicken breast breaded in flavorsome Panko breadcrumbs and fried until golden has got to be one of life’s simplest pleasures. And it’s one we indulge in quite often. Not only is it one of the easiest recipes you can make, it’s also one of the recipes you KNOW will be received well. Every. Single. Time. I like to flavor the breadcrumbs and flour with herbs and spices but even just seasoned with salt and pepper, this recipe will be a hit.
WHAT IS CHICKEN SCHNITZEL?
Schnitzel is an Austrian dish made with meat (beef, chicken or pork) pounded thin, coated in flour, egg and breadcrumbs then fried until golden and crisp. Weiner Schnitzel is schnitzel made with veal.
HOW TO MAKE CHICKEN SCHNITZEL
Slice large skinless, boneless chicken breasts in half horizontally to create thin cutlets. If you are using smaller chicken breasts, you can skip this step. Place the chicken in between two sheets of parchment paper and thin out using a meat mallet or rolling pin. Place flour, paprika, garlic powder and salt in a wide, shallow bowl. Whisk eggs into another bowl, big enough for coating the chicken. In a third bowl, combine the panko breadcrumbs, salt, black pepper and dried oregano. Coat the thinned out chicken first in the flour, then in the egg and finally in the seasoned breadcrumb mixture. Make sure the chicken is well coated to get a good, even crisp coating once fried.
Prep: 20 mins
Cook: 6 mins
Total: 26 mins
Servings: 12
Ingredients
- 2 large eggs
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 ½ tablespoons soy sauce
- 1 tablespoon crushed garlic
- 3 cups bread crumbs, or as needed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- vegetable oil for frying
- 12 boneless chicken breast halves, pounded very thin
- 1 lemon, cut into wedges
Directions
Step 1
Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
Step 2
Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
Step 3
Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
Step 4
Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.
Cook's Note:
To double the crust on the chicken, dip chicken in bread crumbs 2 times.
Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
