Get ready to dive into the world of golden, crispy goodness with this Chicken Schnitzel recipe! If you’re looking for a dish that’s both comforting and impressive, you’ve hit the jackpot. This recipe transforms humble chicken breasts into a crispy, juicy masterpiece that’ll have everyone at the table asking for seconds.
Why You’ll Love This Recipe
- Crispy Perfection: The combination of flour, egg wash, and breadcrumbs creates an irresistibly crunchy exterior.
- Juicy Interior: Pounding the chicken ensures it cooks evenly and stays tender.
- Versatile: Serve it with anything from mashed potatoes to a fresh salad.
- Quick and Easy: With a bit of prep, you can have dinner on the table in no time.
Ingredients You’ll Need
- Chicken breasts: The star of the show, pounded thin for quick cooking and maximum crispiness.
- Salt and pepper: To season every layer and bring out the flavors.
- All-purpose flour: Creates the first layer of the breading, helping everything stick.
- Breadcrumbs: Panko is preferred for extra crunch, but any type works.
- Eggs: The glue that holds it all together.
- Dijon mustard: Adds a subtle tangy kick to the egg wash.
- Vegetable oil: For frying to golden perfection.
- Fresh parsley: A sprinkle of green for garnish and freshness.
- Lemon wedges: A must for serving, adding brightness to each bite.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Herb it up: Mix dried herbs like thyme or rosemary into the breadcrumbs.
- Cheesy twist: Add grated Parmesan to the breadcrumb mixture.
- Spice lover’s dream: Sprinkle in some paprika or cayenne for a kick.
- Gluten-free option: Use gluten-free flour and breadcrumbs.
How to Make Chicken Schnitzel
Step 1: Prepare the Chicken
Pound those chicken breasts until they’re nice and thin. Season them up with salt and pepper.
Step 2: Set Up Your Breading Station
Create an assembly line with your flour, egg mixture, and breadcrumbs. Each gets its own plate.
Step 3: Bread the Chicken
Dip each piece in flour, then egg, then breadcrumbs. Make sure it’s well-coated at each step.
Step 4: Fry to Perfection
Heat that oil and fry each schnitzel until it’s golden brown and crispy on both sides.
Step 5: Drain and Serve
Let the excess oil drip off on a wire rack, then serve hot with lemon wedges and Dijon mustard.
Pro Tips for Making the Recipe
- Keep that oil hot! Around 350°F is the sweet spot for crispy, not greasy, schnitzel.
- Don’t overcrowd the pan. Fry in batches if needed.
- Let the breaded chicken rest before frying. It helps the coating stick better.
- Use a meat thermometer to ensure the chicken is cooked through (165°F internal temperature).
How to Serve
Serve your crispy schnitzel with a side of creamy mashed potatoes and a crisp green salad. Don’t forget the lemon wedges – a squeeze of fresh lemon juice takes this dish to the next level. For a more traditional Austrian approach, pair it with potato salad and lingonberry jam.
Make Ahead and Storage
Storing Leftovers
Keep your schnitzel crispy by storing it in an airtight container in the fridge for up to 3 days.
Freezing
You can freeze breaded, uncooked schnitzel for up to 3 months. Thaw in the fridge before frying.
Reheating
For the best results, reheat in a 375°F oven until warmed through and crispy again.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work great, just make sure to pound them to an even thickness.
How do I keep the breading from falling off?
Make sure your chicken is dry before starting, and press the breadcrumbs firmly onto the chicken. Letting it rest before frying also helps.
Can I bake this instead of frying?
Yes! Bake at 425°F for about 20 minutes, flipping halfway through. It won’t be quite as crispy, but still delicious.
What’s the best oil for frying schnitzel?
Vegetable oil or canola oil work best due to their high smoke points and neutral flavors.
This Chicken Schnitzel recipe is your ticket to a crowd-pleasing dinner that’s sure to become a family favorite. With its golden-brown crust and juicy interior, it’s comfort food at its finest. So grab your mallet and get ready to impress – schnitzel night is about to become your new tradition!
PrintCrispy Chicken Schnitzel Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Frying
- Cuisine: Austrian
Description
Chicken Schnitzel is a classic Austrian dish featuring thinly pounded chicken breasts coated in crispy breadcrumbs. This recipe yields a perfectly golden, crunchy exterior while maintaining a juicy, tender interior. Served with lemon wedges and Dijon mustard, it’s a crowd-pleasing meal that’s both comforting and elegant.
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 4 teaspoons salt, divided
- 4 teaspoons black pepper, divided
- 1 cup all-purpose flour
- 2 cups breadcrumbs (Panko recommended)
- 4 large eggs
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, for garnish
- Vegetable oil, for frying
Serve with
- Lemon wedges
- Dijon mustard
Instructions
- Prepare the chicken: Place chicken breast in a plastic bag or between plastic wrap. Pound with a meat mallet to ¼-inch thickness. Season with salt and pepper.
- Set up breading station: In one shallow plate, mix flour with 1 tsp salt and pepper. In another, combine breadcrumbs with 1 tsp salt and pepper. In a third plate, whisk eggs with 1 tsp salt, pepper, and Dijon mustard.
- Bread the chicken: Coat chicken in flour, then egg mixture, and finally breadcrumbs. Place on a rack set over a baking sheet.
- Fry the schnitzel: Heat ½-inch vegetable oil in a skillet over medium-high heat to 350°F. Fry each schnitzel for 2-3 minutes per side until golden brown. Drain on a wire rack.
- Serve: Garnish with parsley and serve with lemon wedges and Dijon mustard.
Notes
- Use Panko breadcrumbs for the crispiest texture.
- Maintain oil temperature at 350°F for optimal crispiness.
- Let breaded chicken rest for 5-10 minutes before frying for better coating adhesion.
- Use a wire rack for draining to maintain crispiness.
- Can be breaded up to 24 hours in advance and refrigerated before frying.
- For a healthier version, bake at 425°F for 15-18 minutes or air fry at 400°F for 8-10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 40
- Cholesterol: 180