chicken schnitzel

Name: Chicken Schnitzel
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: German
Ingredients: 4 - chicken cutlets; ½ cup(s) all purpose flour; 2 - large eggs; 1 cup(s) panko bread crumbs; 2 teaspoon(s) dijon mustard; 1 cup(s) panko bread crumbs; ½ teaspoon(s) kosher salt; ½ teaspoon(s) fresh ground black pepper; ½ teaspoon(s) garlic powder; vegetable oil for frying; lemon wedges; fresh parsley, chopped; fresh dill, chopped

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Beth Pierce

Ofallon, MO

Updated on Sep 11, 2023

Chicken Schnitzel is a traditional German dish that is made with breaded chicken cutlets that are pan-fried to golden crispiness and served with a spritz of lemon and chopped fresh parsley or dill. It is a quick and easy dish that even a new cook can master. I love to serve this with German Potato Salad, homemade spaetzle, or buttered egg noodles.

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This Chicken Schnitzel recipe is breaded chicken cutlets pan-fried to golden crispy perfection while moist and tender on the inside. Serve with lemon wedges and chopped fresh parsley. This easy recipe is prepared in less than 20 minutes.

prep time 10 Min

cook time 10 Min

method Pan Fry

yield 4 serving(s)

Ingredients

4 - chicken cutlets
½ cup all purpose flour
2 - large eggs
1 cup panko bread crumbs
2 teaspoons dijon mustard
1 cup panko bread crumbs
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
½ teaspoon garlic powder
vegetable oil for frying
lemon wedges
fresh parsley, chopped
fresh dill, chopped

How To Make chicken schnitzel

Step 1

Add the flour to a rimmed plate or shallow bowl. Whisk together the eggs and Dijon Mustard together in a shallow bowl. Combine the Panko Bread Crumbs, salt, black pepper, and garlic powder on another rimmed plate or in a shallow bowl.

Step 2

Dry the chicken cutlets with paper towels. Add about 1/2 inch of vegetable oil to a large skillet over medium-high heat.
Step 3

Dredge the chicken breasts in the flour, then in the egg mixture, then into the breadcrumb mixture.
Step 4

Once the oil is hot, add the breaded chicken cutlets and cook until golden brown. Flip and cook until the other side is golden brown and the cutlet is cooked through. Remove the schnitzel to a wire rack to drain any excess oil. Work in batches trying not to overcrowd the skillet.
Step 5

Serve with fresh lemon wedges for spritzing, chopped fresh Italian parsley, and/or chopped fresh dill.
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