Easy Chicken Schnitzel Recipe
Crispy, golden chicken schnitzel with a light, crunchy crumb and a bright lemon finish. Quick, family-friendly comfort in about 30 minutes.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb boneless skinless chicken cutlets, pounded thin
- 1.25 tsp kosher salt divided
- 0.75 tsp black pepper
- 1 tsp sweet paprika
- 0.5 tsp garlic powder
- 1 cup all-purpose flour for dredging
- 0.5 cup beaten eggs
- 2 tbsp milk stir into eggs
- 1 cup plain dry breadcrumbs
- 0.5 cup panko breadcrumbs for extra crunch
- 2 tbsp fresh parsley, minced plus extra for garnish
- 1.25 cup neutral oil (canola or vegetable) for shallow frying
- 2 tbsp fresh lemon juice for serving
Instructions
Preparation Steps
- Pound chicken cutlets to about 1/4 inch thick for even cooking.
- Season both sides with 1 tsp salt, pepper, paprika, and garlic powder.
- Set up three shallow dishes: flour in one; eggs whisked with milk in another; breadcrumbs mixed with parsley and remaining salt in the third.
- Dredge each cutlet in flour, shaking off excess. Dip in egg, then press into breadcrumb mixture until well coated.
- Rest breaded cutlets on a rack for 5–10 minutes so the coating adheres.
- Heat about 1/4 inch of oil in a large skillet over medium-high until shimmering (around 350°F).
- Fry cutlets in batches, 2–3 minutes per side, until deep golden and cooked through.
- Drain on a wire rack or paper towels. Sprinkle a pinch of salt while hot.
- Drizzle with lemon juice, garnish with parsley, and serve immediately.
Notes
Variation: Replace half the breadcrumbs with crushed saltines for a lighter, extra-crisp crust. For a schnitzel sandwich, tuck a cutlet into a toasted roll with slaw and a swipe of mustard. Leftovers reheat well in a 375°F oven for 8–10 minutes to revive the crunch.
This recipe is an original creation inspired by classic Easy Chicken Schnitzel Recipe flavors. All ingredient ratios and instructions are independently developed.