Description
This Chicken Schnitzel recipe delivers crispy, golden-brown breaded chicken breasts that are tender on the inside and flavorful on the outside. Perfect for a comforting dinner, it uses simple ingredients like panko breadcrumbs, Dijon mustard, and fresh parsley for garnish. The schnitzel is fried to perfection until a deep crispy texture forms, and served with lemon wedges and Dijon mustard, making it a classic and irresistible dish.
Ingredients
Scale
Chicken
- 3 pounds chicken breasts (boneless and skinless)
- 4 teaspoons salt (divided)
- 4 teaspoons black pepper (divided)
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 4 large eggs
- 1 teaspoon Dijon mustard
- vegetable oil (for frying)
Garnish and Serving
- 1 tablespoon fresh parsley (for garnish)
- lemon wedges
- Dijon mustard
Instructions
- Prepare the chicken: Remove chicken tenders and set aside. Place each chicken breast between plastic wrap or in a zipped plastic bag, partially closed to expel air. Use a meat mallet to pound each piece to ¼-inch thickness carefully, avoiding tearing the meat. Season both sides with salt and pepper and set aside.
- Prepare breading stations: In one shallow plate, whisk together flour, 1 teaspoon salt, and 1 teaspoon black pepper. In a second plate, combine panko breadcrumbs with 1 teaspoon salt and 1 teaspoon black pepper. In a third plate, whisk together eggs, Dijon mustard, and 1 teaspoon salt and 1 teaspoon black pepper until smooth.
- Bread the chicken: Set up an assembly line with the plates. Dredge each chicken breast first in the flour mixture, shaking off excess, then dip fully in the egg mixture, and finally coat thoroughly with the breadcrumb mixture. Place breaded chicken on a wire rack set over a baking sheet and repeat for all pieces to keep the coating intact.
- Heat the oil: Pour about ½-inch of vegetable oil into a large skillet and heat over medium-high until it reaches 350°F, or until a dropped breadcrumb sizzles immediately.
- Fry the schnitzel: Fry one or two chicken pieces at a time depending on skillet size. Cook for 2 to 3 minutes on each side until deep golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature and crispiness. Drain the cooked schnitzels on a wire rack to prevent sogginess.
- Serve: Garnish with fresh parsley and serve immediately with lemon wedges and additional Dijon mustard on the side. This pairs well with mashed potatoes or a fresh salad.
Notes
- Use panko breadcrumbs for a crunchier texture and golden finish; regular breadcrumbs are acceptable but less crispy.
- Maintain oil temperature at 350°F to ensure crisp coating without oil absorption.
- Let breaded chicken rest 5 to 10 minutes before frying to help the coating adhere better and be crunchier.
- Use fresh oil or strain between batches to keep the taste clean and prevent burnt flavors.
- Do not overcrowd the pan; frying chicken one or two pieces at a time produces the best crust.
- You can also prepare chicken schnitzel in an air fryer at 400°F for 8 to 10 minutes or bake in an oven at 425°F for 15 to 18 minutes as a healthier alternative.
Nutrition
- Serving Size: 1 schnitzel (about 6 oz)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg
