📝 About This Recipe
Transport your family to the heart of Austria with these crispy, golden Schnitzel Strips, a kid-friendly twist on the classic Wiener Schnitzel. By slicing tender chicken breast into easy-to-grab strips and using a traditional three-step breading process, we create a snackable masterpiece that is incredibly crunchy on the outside and juicy on the inside. It’s a global favorite that combines the comforting appeal of a chicken finger with the sophisticated, buttery technique of European soul food.
🥗 Ingredients
The Chicken
- 1.5 lbs Chicken Breasts (boneless and skinless)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
The Breading Station
- 1/2 cup All-Purpose Flour
- 2 Large Eggs (beaten well)
- 2 tablespoons Whole Milk (to thin the egg wash)
- 1.5 cups Plain Breadcrumbs (fine texture is traditional)
- 1/2 teaspoon Sweet Paprika (for color and mild flavor)
- 1/2 teaspoon Garlic Powder
For Frying
- 1/2 cup Neutral Oil (vegetable, canola, or grapeseed)
- 2 tablespoons Unsalted Butter (for that authentic nutty aroma)
For Serving
- 1 Lemon (cut into wedges)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound them to an even 1/2-inch thickness.
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2
Slice the flattened chicken into long strips, approximately 1 inch wide and 4 inches long. Season both sides of the strips generously with salt and pepper.
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3
Set up three shallow bowls in a row. In the first bowl, place the flour. In the second, whisk the eggs and milk together. In the third, mix the breadcrumbs, paprika, and garlic powder.
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4
Dredge a chicken strip in the flour, shaking off any excess so only a thin coating remains.
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5
Dip the floured strip into the egg mixture, ensuring it is completely submerged and coated.
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6
Place the strip into the breadcrumb mixture. Press down firmly on both sides to ensure the crumbs adhere well for a thick, crunchy crust.
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7
Repeat the process for all strips, placing the breaded chicken on a wire rack or parchment-lined tray. Let them rest for 5 minutes to help the breading set.
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8
In a large heavy-bottomed skillet, heat the oil over medium heat. Add the butter and wait until it stops foaming and turns a light golden color.
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9
Carefully place 4-5 strips into the hot oil. Do not overcrowd the pan, as this will lower the temperature and lead to soggy breading.
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10
Fry for 3-4 minutes on the first side. You are looking for a deep, golden-brown color.
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11
Flip the strips using tongs and fry for another 2-3 minutes until the chicken is cooked through and the coating is crispy.
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12
Transfer the cooked strips to a plate lined with paper towels to drain any excess oil. Immediately sprinkle with a tiny pinch of salt while still hot.
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13
Repeat with the remaining chicken strips, adding more oil if the pan becomes too dry.
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14
Garnish with fresh parsley and serve immediately while the crust is at its peak crunchiness.
💡 Chef's Tips
Always pound the chicken to an even thickness; this ensures every strip cooks at the same rate and stays juicy. For the ultimate crunch, use 'Standard Breadcrumbs' rather than Panko for an authentic, sandy Schnitzel texture. Don't skip the butter in the frying pan—it provides the characteristic nutty flavor that distinguishes Schnitzel from standard fried chicken. If the breading is browning too fast, lower the heat slightly; you want a steady sizzle, not a violent splash. To keep the first batch warm while finishing the rest, place them on a rack in a 200°F (95°C) oven.
🍽️ Serving Suggestions
Serve with a side of traditional German Potato Salad (warm and vinegary) to cut through the richness. A small bowl of lingonberry jam or cranberry sauce makes a perfect sweet-and-tart dipping companion. Pair with steamed green beans or a crisp cucumber salad for a refreshing veggie balance. For a true kid-favorite, serve alongside some golden French fries or 'Pommes Frites'. Freshly squeezed lemon juice over the hot strips is essential to brighten the savory flavors.