Description
This classic Chicken Schnitzel recipe features tender chicken breasts pounded thin, breaded with a crispy panko coating, and pan-fried to golden perfection. Served with fresh lemon wedges and herbs, it’s a delightful and easy-to-make main course with a light and flavorful crust.
Ingredients
Scale
Chicken
- 4 (5 oz. each) boneless skinless chicken breasts
Breading
- 1 1/2 cups panko bread crumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 Tbsp dijon mustard
- 3/4 tsp garlic powder
- Salt and black pepper to taste
Garnish and Cooking
- 2 Tbsp fresh parsley
- 1 Tbsp minced fresh chives (optional)
- 1 fresh lemon, cut into wedges (for serving)
- 6 Tbsp light olive oil
Instructions
- Prepare Chicken: Place the chicken breasts on a large cutting board and cover them with plastic wrap. Using a meat mallet, pound the pieces very thin until they reach an even thickness of about 1/6 inch.
- Set Up Breading Stations: Pour the panko breadcrumbs into a shallow dish, the flour into a second shallow dish, and in a third shallow dish whisk together the eggs, dijon mustard, and garlic powder until well blended.
- Season Chicken: Season both sides of each chicken piece with salt and black pepper.
- Bread the Chicken: Working with one piece at a time, dredge the chicken in flour coating both sides, shaking off the excess. Next, dip the chicken into the egg mixture, ensuring both sides are coated and letting the excess drip off. Finally, press the chicken into the panko bread crumbs, covering both sides well and pressing to help the crumbs stick. Place the breaded chicken on a cutting board.
- Heat Oil: Heat 3 tablespoons of light olive oil in each of two 12-inch skillets over slightly more than medium heat. Alternatively, use one skillet and cook in two batches, wiping it clean between batches.
- Cook Chicken: Place two pieces of chicken in each skillet and cook for about 3 minutes on each side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Add a little more oil if needed when flipping to the second side.
- Serve: Serve the schnitzel warm, garnished with fresh parsley, chives if desired, and lemon wedges to squeeze over the top.
Notes
- For an even crispier coating, double-dip the chicken in the egg and panko before frying.
- If you don’t have fresh herbs, dried parsley and chives can be used but add them to the bread crumbs before coating.
- Use a meat thermometer to ensure the chicken is safely cooked through.
- If preferred, vegetable oil can substitute light olive oil for frying.
- Work in batches if your skillet is not large enough to avoid overcrowding and ensure even browning.
