Description
Discover the classic Crispy Chicken Schnitzel recipe, featuring tender pounded chicken breasts coated in a flavorful breadcrumb and Parmesan mixture, then pan-fried to golden perfection. This German-inspired main course offers a deliciously crunchy crust with a juicy interior, perfect for an easy family dinner or special occasion. Serve with lemon wedges and fresh parsley for a bright finishing touch.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts, pounded thin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 and 1/2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For Frying and Serving
- 1/2 cup vegetable oil or as needed for frying
- Lemon wedges for serving
- Chopped fresh parsley for garnish
Instructions
- Prepare the chicken: Place the chicken breasts between sheets of plastic wrap and pound them to about 1/4 inch thickness to ensure even cooking.
- Season the chicken: Sprinkle both sides of each chicken breast evenly with salt and black pepper for balanced flavor.
- Set up breading stations: Arrange three shallow bowls—one with flour, one with beaten eggs mixed with milk, and one with a breadcrumb mixture combining breadcrumbs, grated Parmesan, paprika, garlic powder, and onion powder.
- Bread the chicken: Dredge each piece of chicken first in the flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture, pressing gently so the coating sticks well.
- Heat the oil: Pour vegetable oil into a large skillet and heat over medium heat until shimmering but not smoking to achieve perfect frying temperature.
- Fry the schnitzel: Cook the chicken breasts in batches, frying each side for 3 to 4 minutes until golden brown and the internal temperature reaches 165°F for safe consumption.
- Drain excess oil: Transfer the cooked schnitzel to a paper towel-lined plate to absorb any excess oil and maintain crispiness.
- Serve: Plate the schnitzel hot, garnish with fresh chopped parsley, and accompany with lemon wedges for a fresh citrus kick.
Notes
- Pound the chicken evenly to ensure consistent cooking and tender texture.
- Do not overcrowd the pan when frying to prevent steaming and to keep the coating crispy.
- Use panko breadcrumbs instead of regular breadcrumbs for extra crunch.
- For a lighter alternative, bake the schnitzel at 400°F for 20 to 25 minutes, flipping halfway through cooking.
