📝 About This Recipe
Transport your taste buds to the heart of Vienna with this exquisitely thin, golden-brown chicken schnitzel. Each fillet is meticulously pounded and double-breaded in seasoned panko to ensure a shatteringly crisp exterior that gives way to incredibly tender, juicy meat. It is a masterclass in texture and simplicity, finished with a bright squeeze of lemon and a dusting of fresh parsley for the perfect balance of richness and acidity.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (boneless and skinless, approximately 1 lb total)
- 1 teaspoon Kosher Salt (plus more for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (at room temperature)
- 1 teaspoon Dijon Mustard (whisked into the eggs for depth)
- 1 1/2 cups Panko Breadcrumbs (can substitute with fine dry breadcrumbs)
- 1/2 teaspoon Garlic Powder (mixed into breadcrumbs)
- 1/2 teaspoon Paprika (sweet Hungarian paprika preferred)
Frying & Garnish
- 1/2 cup Neutral Oil (canola, vegetable, or grapeseed oil)
- 2 tablespoons Unsalted Butter (for flavor and foaming)
- 1 large Lemon (cut into wedges)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Prepare the chicken by slicing each breast in half horizontally to create four thinner cutlets.
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2
Place one cutlet at a time between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound the chicken until it is an even 1/4-inch thickness.
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3
Season both sides of each flattened cutlet generously with kosher salt and freshly cracked black pepper.
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4
Set up your breading station with three shallow bowls: Bowl 1 with flour, Bowl 2 with eggs and Dijon mustard (whisked well), and Bowl 3 with panko, garlic powder, and paprika.
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5
Dredge a chicken cutlet in the flour, shaking off any excess so only a fine dust remains.
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6
Dip the floured chicken into the egg mixture, ensuring it is completely coated, then let the excess drip off.
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7
Press the chicken into the panko mixture. Use your fingers to firmly press the crumbs onto the meat to ensure a solid, thick coating.
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8
Repeat with the remaining cutlets and place them on a wire rack for 5 minutes; this helps the breading adhere during frying.
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9
In a large heavy-bottomed skillet, heat the oil over medium-high heat until it reaches approximately 350°F (175°C).
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10
Add the butter to the hot oil. Once it foams and subsides, carefully lay two cutlets into the pan—do not overcrowd.
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11
Fry for 3-4 minutes per side. Gently swirl the pan occasionally so the hot oil washes over the top of the chicken, creating the signature 'wavy' puffed crust.
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12
Once deep golden brown and crispy, remove the chicken and place it on a paper-towel-lined plate to drain for 1 minute.
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13
Immediately sprinkle with a tiny pinch of salt while still hot.
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14
Serve immediately while the crust is at its peak crunch, garnished with fresh parsley and a lemon wedge.
💡 Chef's Tips
For the crispest results, ensure your oil is hot enough before adding the chicken; if it's too cool, the breading will soak up grease. Pounding the chicken to an even thickness is crucial for uniform cooking and a tender texture. Do not skip the 5-minute rest after breading; this 'sets' the crust so it doesn't fall off in the pan. Use a combination of oil and butter; the oil provides the high smoke point while the butter adds that classic European nutty flavor. Always fry in batches to maintain a consistent oil temperature.
🍽️ Serving Suggestions
Serve alongside a traditional German potato salad with a vinegary dressing. Pair with a crisp, cold Riesling or a light Pilsner to cut through the richness. A side of buttery lingonberry jam adds a delightful sweet-tart contrast. Accompany with steamed green beans or a light cucumber salad with dill. Top with a fried egg and anchovies for a 'Schnitzel Holstein' variation.