Crispy Chicken Schnitzel Recipe

This Crispy Chicken Schnitzel recipe is a quick and easy way to make a delicious, golden-brown, crunchy chicken cutlet. Perfect for weeknight dinners or special occasions, this dish features boneless, skinless chicken breasts breaded with a flavorful mixture of flour, garlic salt, paprika, and crispy panko breadcrumbs. Whether you fry or bake it, the result is a perfectly crispy schnitzel that pairs beautifully with mashed potatoes, coleslaw, or a simple cucumber salad. Looking for gluten-free or alternative protein options? This recipe offers easy substitutions. Serve with lemon wedges for a zesty finish.

Ingredients

For the Chicken Schnitzel:

• 1 1/2 lbs (2 large) boneless, skinless chicken breasts, halved
• 1/4 cup all-purpose flour
• 2 tsp garlic salt
• 1/2 tsp paprika
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• Extra light olive oil, canola oil, or any high-heat cooking oil
• Coarse salt, for sprinkling
• Lemon wedges, for serving

Instructions

1. Prepare the Chicken:
   • Place the chicken breasts on a cutting board lined with plastic wrap. Cover with another layer of plastic wrap and use a meat mallet, rolling pin, or heavy pan to pound the chicken to about 1/4-inch thickness. Cut each cutlet in half for easier handling.
2. Set Up Breading Stations:
   • In a shallow bowl, mix the flour, garlic salt, paprika, and black pepper.
   • In a second bowl, whisk the eggs with a fork until smooth.
   • In a third bowl, add the panko breadcrumbs.
3. Bread the Chicken:
   • Dredge each chicken cutlet in the flour mixture, shaking off excess.
   • Dip into the beaten eggs, allowing excess to drip off.
   • Coat evenly with panko breadcrumbs, pressing gently to adhere.
   • Let the breaded chicken rest for 10 minutes to help the coating stick when frying.
4. Cook the Schnitzel:
   • Heat a large non-stick or cast-iron pan over medium heat and add about 3 Tbsp of oil to coat the bottom.
   • When the oil is shimmering, add the cutlets in batches without overcrowding.
   • Cook for 3 to 4 minutes per side until golden brown and crispy. Reduce heat if browning too quickly.
   • Transfer to a paper towel-lined plate. Slice into one to ensure it’s cooked through—juices should run clear, and the meat should be fully white inside.
5. Serve and Enjoy:
   • Sprinkle with coarse salt immediately after frying.
   • Serve hot with fresh lemon wedges for a zesty finish.

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Tips

• Use a meat mallet for even thickness, ensuring the chicken cooks uniformly.
• Rest the breaded cutlets for at least 10 minutes before frying to prevent the coating from falling off.
• Avoid overcrowding the pan to maintain an even crispness.
• Drain on paper towels to keep the schnitzel crispy and avoid excess oil.

Variations and Substitutions

• Gluten-Free Option: Use gluten-free flour and breadcrumbs.
• Seasoning Twist: Add cayenne pepper for heat or Parmesan cheese to the breadcrumbs for extra flavor.
• Alternative Proteins: Try turkey or veal instead of chicken.

FAQs

Can I make schnitzel ahead of time? Yes! You can bread the chicken and refrigerate it for up to 24 hours before frying.

How do I reheat schnitzel without losing crispiness? Reheat in an oven at 350°F for 10-15 minutes or in an air fryer for a few minutes.

Can I bake the schnitzel instead of frying? Yes! Bake at 400°F for 20-25 minutes, flipping halfway through.

Serving Suggestions

• Serve with mashed potatoes, potato salad, or coleslaw.
• Pair with a simple cucumber salad for a fresh contrast.
• Serve with gravy or mustard sauce for an extra flavorful touch.

Why You’ll Love This Recipe

• Crispy and flavorful with a golden, crunchy crust.
• Easy to make with simple ingredients.
• Versatile—great for weeknight dinners or special occasions.
• Pairs well with many sides, making it a crowd-pleaser.

Enjoy your homemade Chicken Schnitzel!