Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Resting Time: 5 minutes
Total Duration: 40 minutes
Servings: 4
Difficulty Level: Easy
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- Vegetable oil for frying
- Lemon wedges for serving
- Fresh chopped parsley for garnish (optional)
Instructions
Step 1: Prepare the Chicken
Slice each chicken breast horizontally to create two thin cutlets. Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about ¼ inch thick.
Step 2: Prepare the Breading Station
Place flour in one shallow bowl.
In a second bowl, whisk together the eggs and milk.
In a third bowl, combine breadcrumbs, salt, black pepper, garlic powder, paprika, and onion powder.
Step 3: Bread the Chicken
Coat each chicken cutlet in flour and shake off the excess.
Dip into the egg mixture.
Press firmly into the seasoned breadcrumbs until completely coated.
Place on a plate and allow the breading to rest for 5 minutes before frying.
Step 4: Fry the Schnitzel
Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C).
Carefully place one or two cutlets into the pan without overcrowding.
Cook for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer to a wire rack or paper towel-lined plate.
Repeat with the remaining chicken.
Step 5: Serve
Serve immediately with fresh lemon wedges and your favorite side dishes. Garnish with chopped parsley if desired.
Recipe Tips
- Pound the chicken evenly for consistent cooking.
- Do not overcrowd the frying pan.
- Use panko breadcrumbs for extra crunch.
- Maintain the oil temperature around 350°F for the crispiest coating.
- Let the breaded chicken rest before frying to help the coating stick.
- Drain on a wire rack instead of paper towels to keep the coating crisp.
Serving Suggestions
Chicken Schnitzel pairs wonderfully with:
- Creamy mashed potatoes
- German potato salad
- French fries
- Buttered noodles
- Steamed vegetables
- Coleslaw
- Garden salad
- Garlic butter green beans
- Rice pilaf
- Homemade dipping sauces like garlic aioli or honey mustard
Storage Instructions
Store leftover Chicken Schnitzel in an airtight container in the refrigerator for up to 3 days.
To freeze, cool completely and wrap individually before freezing for up to 2 months.
Reheat in an oven or air fryer at 375°F (190°C) for 8–10 minutes until crispy. Avoid microwaving if possible, as it softens the breading.
Nutrition Information (Per Serving)
- Calories: 465
- Protein: 37g
- Carbohydrates: 24g
- Fat: 23g
- Saturated Fat: 4g
- Cholesterol: 165mg
- Sodium: 620mg
- Potassium: 540mg
- Fiber: 2g
- Sugar: 2g
- Calcium: 80mg
- Iron: 3mg