📝 About This Recipe
A beloved cornerstone of Central European comfort food, this Chicken Schnitzel features tenderized poultry encased in a shatteringly crisp, golden-brown crust. By using the traditional 'soufflé' frying technique, the breading puffs slightly away from the meat, creating a light and airy texture that is far superior to standard fried chicken. It is a harmonious balance of savory crunch and succulent meat, finished with a bright burst of fresh lemon.
🥗 Ingredients
The Poultry
- 2 large Chicken Breasts (boneless and skinless, approximately 8oz each)
- 1 teaspoon Kosher Salt (plus more for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-Purpose Flour (placed in a shallow bowl)
- 2 large Eggs (at room temperature)
- 1 tablespoon Heavy Cream (whisked into the eggs for richness)
- 1.5 cups Panko Breadcrumbs (or traditional fine dry breadcrumbs)
- 1/2 teaspoon Sweet Paprika (added to the flour for color)
For Frying and Garnish
- 1 cup Neutral Oil (such as vegetable, canola, or grapeseed)
- 2 tablespoons Unsalted Butter (added to oil for flavor and browning)
- 1 Lemon (cut into wedges)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Capers (optional, for a salty pop)
👨🍳 Instructions
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1
Place the chicken breasts on a cutting board and slice them in half horizontally (butterfly style) to create four thinner cutlets.
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2
Place one cutlet at a time between two sheets of plastic wrap or in a heavy-duty freezer bag. Use the flat side of a meat mallet to gently pound the chicken to 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 dredging station with three shallow bowls: one with flour mixed with paprika, one with the eggs and cream whisked together, and one with the breadcrumbs.
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5
Dredge a cutlet in the flour, shaking off all excess so only a very thin translucent coating remains.
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6
Dip the floured cutlet into the egg mixture, ensuring it is fully submerged and coated, then lift and let the excess drip off.
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7
Lay the cutlet into the breadcrumbs. Press down very lightly—do not pack the crumbs onto the meat, as a loose coating helps achieve the characteristic 'puff'.
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8
In a large heavy-bottomed skillet, heat the oil over medium-high heat until it reaches 350°F (175°C). The oil should be deep enough that the schnitzel can 'swim' without touching the bottom.
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9
Add the butter to the hot oil; once it foams and subsides, carefully lay one or two cutlets into the pan. Do not overcrowd.
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10
While frying, gently shake the pan back and forth in a circular motion. This allows the hot oil to wash over the top of the schnitzel, causing the breading to rise and separate from the meat.
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11
Fry for 2-3 minutes until the bottom is a deep golden brown, then carefully flip using tongs.
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12
Cook the second side for another 2 minutes. The chicken is thin enough that it will be fully cooked once the crust is perfectly golden.
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13
Remove the schnitzel and place it on a wire rack set over a baking sheet (rather than paper towels) to maintain maximum crispness.
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14
Immediately sprinkle with a tiny pinch of salt while still hot, and repeat with the remaining cutlets.
💡 Chef's Tips
Always pound the chicken to an even thickness; this ensures the meat cooks through at the exact moment the breading becomes golden. Do not bread the chicken in advance; if the breaded meat sits, the moisture from the chicken will soak the flour and prevent a crispy crust. Use a combination of oil and butter for the best results—the oil provides the high smoke point while the butter adds that classic nutty flavor. Shaking the pan gently during frying is the secret to a 'souffléd' crust that ripples and stays light rather than dense. If the breadcrumbs are browning too fast, drop a small piece of cold butter into the pan to instantly lower the oil temperature slightly.
🍽️ Serving Suggestions
Serve with a side of warm German Potato Salad (Kartoffelsalat) tossed in a vinegary dressing. Pair with a crisp, chilled Austrian Grüner Veltliner or a light Pilsner beer. Accompanied by a refreshing cucumber salad with dill and sour cream. A dollop of lingonberry jam or cranberry sauce provides a traditional tart-sweet contrast to the savory chicken. Always serve with extra lemon wedges to cut through the richness of the fried coating.