Classic Crispy Chicken Schnitzel
This recipe guides you through making crispy chicken schnitzel with a golden-brown crust. You'll pound chicken breasts thin, bread them, and shallow fry them to perfection.
Equipment
- Meat mallet
- Plastic wrap
- Shallow dishes
- Large, heavy-bottomed skillet
- Wire rack
- Baking sheet
- Paper towels
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1.5 cups Panko breadcrumbs
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon smoked paprika optional
- 1 cup vegetable oil, canola oil, or grapeseed oil for shallow frying
- Lemon wedges for serving
Instructions
Preparation
- Pound chicken breasts between plastic wrap to 1/4-inch thickness, then season with salt and pepper.
- Set up a breading station with flour in the first dish, whisked eggs with water/milk and seasoning in the second, and Panko with salt, pepper, and paprika in the third.
Breading and Frying
- Dredge each cutlet in flour, then egg, then firmly press into Panko breadcrumbs, ensuring full coating.
- Heat 1/2 inch of oil in a heavy-bottomed skillet over medium-high heat until a breadcrumb sizzles.
- Fry 1-2 schnitzels at a time for 2-4 minutes per side until golden brown and cooked through (165°F), adjusting heat as necessary.
Finishing
- Transfer cooked schnitzels to a wire rack to drain, optionally season with flaky sea salt, and serve hot with lemon wedges.
Notes
For best results, do not overcrowd the pan while frying to ensure even cooking and crispy schnitzel. Serving immediately after cooking is recommended for optimal crispness.