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Chicken Schnitzel

This chicken schnitzel recipe delivers perfectly crunchy coating with tender, juicy chicken every single time.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts (6 oz each) Pound to even thickness for uniform cooking.
  • Salt and pepper to taste Season both sides after pounding.
For the Breading
  • 1 cup all-purpose flour Seasoned with salt and pepper.
  • 2 large eggs Beaten and mixed with milk.
  • 2 tablespoons milk Mixed with eggs.
  • 2 cups plain breadcrumbs or panko Panko provides extra crunch.
  • ½ cup butter For frying.
  • ¼ cup vegetable oil For frying.
For Serving
  • Lemon wedges For squeezing over schnitzel.
  • Fresh parsley, chopped For garnish.
  • Schnitzel sauce of choice Creamy mustard sauce recommended.
Optional Cream Sauce
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 tablespoons Dijon mustard
  • Salt and pepper To taste.

Method
 

Preparation
  1. Pound chicken breasts between plastic wrap or parchment paper to ¼ to ⅜ inch thickness.
  2. Season both sides of the chicken with salt and pepper.
  3. Set up your breading station with three shallow dishes: flour, beaten eggs mixed with milk, and breadcrumbs.
Breading
  1. Dredge seasoned chicken in flour, shaking off excess.
  2. Dip floured chicken in egg mixture, letting excess drip off.
  3. Press chicken firmly into breadcrumbs to coat completely.
  4. Repeat for the other side and rest on a wire rack for 10 minutes.
Frying
  1. Heat butter and oil in a large skillet over medium-high heat until hot.
  2. Carefully slide chicken into the hot fat and cook for 3-4 minutes without moving.
  3. Flip gently and cook the other side for another 3-4 minutes until golden brown.
  4. Remove to paper towels immediately to drain excess oil.
Making Sauce (Optional)
  1. Melt butter in a pan, whisk in flour and cook for 1 minute.
  2. Gradually add chicken broth while whisking, then stir in cream and mustard.
  3. Season with salt and pepper and simmer until thickened.

Notes

Serve schnitzel with lemon wedges, and consider a creamy sauce as an option. Excellent with potato salad or spaetzle on the side.