📝 About This Recipe
Experience the ultimate comfort of Central Europe with this masterfully prepared Chicken Schnitzel, featuring a shatteringly crisp crust and succulent, tender poultry. This dish takes the humble chicken breast and elevates it through the art of pounding and precision shallow-frying to achieve a uniform, golden-brown finish. It is a timeless classic that balances savory, buttery notes with a bright, citrusy lift from fresh lemon, making it a favorite for both casual family dinners and elegant gatherings.
🥗 Ingredients
Main Ingredients
- 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 (beaten well)
- 1.5 cups Panko Breadcrumbs (standard breadcrumbs can be substituted)
- 1/2 teaspoon Garlic Powder (mixed into the flour)
- 1/2 teaspoon Paprika (sweet Hungarian paprika preferred)
Frying and Finishing
- 1/2 cup Neutral Oil (Vegetable, Canola, or Grapeseed oil)
- 2 tablespoons Unsalted Butter (added for flavor and browning)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 whole Lemon (cut into wedges for serving)
👨🍳 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 each cutlet between two sheets of plastic wrap or in a heavy-duty freezer bag. Using a meat mallet or the bottom of a heavy skillet, gently pound the chicken to an even thickness of about 1/4 inch. This ensures even cooking and tenderness.
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3
Season both sides of the flattened chicken cutlets 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 the flour mixed with garlic powder and paprika; the second with the beaten eggs; and the third with the breadcrumbs.
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5
Dredge a chicken cutlet in the flour, shaking off any excess. It should have a very light, even coating.
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6
Dip the floured chicken into the egg wash, ensuring all surfaces are moistened.
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7
Place the chicken into the breadcrumbs, pressing down firmly so the crumbs adhere well. Transfer to a wire rack and repeat with remaining cutlets.
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8
In a large skillet, heat the oil over medium-high heat until it reaches approximately 350°F (175°C). The oil should be deep enough to allow the schnitzel to 'swim'.
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9
Add the butter to the hot oil. Once the butter foam subsides, carefully lay two cutlets into the pan, moving them away from you to avoid splashes.
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10
Fry for 3-4 minutes per side. Gently shake the pan in a circular motion; this helps the oil wash over the top of the schnitzel, creating the characteristic 'puff' in the breading.
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11
Once the bottom is deep golden brown, flip carefully and cook for another 2-3 minutes until the internal temperature reaches 165°F (74°C).
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12
Remove the schnitzel and place on a paper-towel-lined plate or a clean wire rack to drain for 1 minute.
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13
Immediately sprinkle with a tiny pinch of salt while the oil is still wet on the surface.
💡 Chef's Tips
For the most authentic texture, do not press the breadcrumbs too hard into the meat; a light touch allows the coating to separate slightly from the meat, creating a soufflé-like effect. Always use a combination of oil and butter; the oil provides the high smoke point needed for frying, while the butter adds that essential nutty flavor. If the breading is browning too quickly, lower the heat slightly to ensure the chicken cooks through without burning the exterior. Ensure your chicken is at room temperature for 15 minutes before frying to prevent the oil temperature from dropping too drastically. For a gluten-free version, substitute the flour and breadcrumbs with your favorite GF-certified blends; they work remarkably well in this application.
🍽️ Serving Suggestions
Serve with a traditional German-style warm potato salad (Kartoffelsalat) tossed in a vinegary dressing. Pair with a crisp, cold Riesling or a dry Austrian Grüner Veltliner to cut through the richness of the fried coating. Add a side of lingonberry jam or cranberry sauce for a sweet and tart contrast that is highly traditional in Europe. A simple cucumber salad with dill and sour cream provides a refreshing, cooling balance to the hot schnitzel. Garnish heavily with fresh lemon wedges—the acidity is crucial for brightening the savory flavors.