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Chicken Schnitzel

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A quick, crunchy chicken schnitzel recipe that's perfect for weeknights and casual dinners alike, served with a squeeze of lemon for brightness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Austrian, German
Calories: 330
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Flatten to an even thickness.
  • 1 cup all-purpose flour Spoon into the measuring cup to avoid compacting.
  • 2 large eggs Beaten for the breading process.
  • 1 cup breadcrumbs Provides the crispy coating.
  • to taste salt For seasoning the chicken.
  • to taste pepper For seasoning the chicken.
  • as needed vegetable oil for frying To cover the bottom of the pan.
  • as needed lemon wedges For serving.
  • as needed chopped fresh parsley or dill For garnish.

Method
 

Preparation
  1. Place each chicken breast between plastic wrap and pound to an even 1/4–1/2 inch thickness.
  2. Season both sides of the chicken with salt and pepper.
Breading Setup
  1. Put flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.
  2. Season the flour and breadcrumbs lightly if desired.
Breading
  1. Dredge each chicken piece in flour, shake off excess, dip into the egg, then press into breadcrumbs until evenly coated.
Cooking
  1. Pour enough vegetable oil into a large skillet to cover the bottom by about 1/8–1/4 inch and heat over medium-high until shimmering.
  2. Add the schnitzels without overcrowding and cook for 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to prevent burning.
Serving
  1. Transfer cooked schnitzels to a wire rack or paper towels for 1–2 minutes.
  2. Serve immediately with lemon wedges and chopped parsley or dill.

Nutrition

Serving: 1gCalories: 330kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 400mgFiber: 1g

Notes

For extra crunch, use panko breadcrumbs. Can also substitute with gluten-free flour and breadcrumbs to make it gluten-free. For a Parmesan crust, mix 1/4 cup finely grated Parmesan into the breadcrumbs.
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