Go Back
+ servings
Breaded and fried chicken schnitzel cutlets served on a white platter
5 from 18 votes

Chicken Schnitzel

An easy chicken schnitzel recipe perfect for busy weeknights. In about 30 minutes, thin chicken breasts are breaded and fried to perfection!
Author Diana
Servings 4 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 large chicken breasts boneless and skinless, 6-8oz each, cut into 4 thin cutlets
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ cup all purpose flour
  • 1 cup dried unseasoned breadcrumbs regular very fine and very dry breadcrumbs
  • 2 large eggs
  • 1 tablespoon vegetable oil
  • Oil for frying - safflower, grapeseed, peanut or vegetable
  • Lemon wedges for serving
  • Chopped fresh parsley for serving

Instructions

  • Pound the chicken between 2 pieces of plastic wrap or parchment paper to ⅛” inch thick. Use a meat mallet, a rolling pin, or the back of a pan to flatten the chicken breasts.
  • To a bowl add flour, to a second bowl add eggs with vegetable oil and lightly beat until frothy. To a third bowl, add breadcrumbs.
  • Season chicken with salt and pepper, and heat ⅛ inch of oil in a pan. As you heat the oil dip each chicken cutlet in the flour shaking off any excess, then dip in egg (shake off excess), and finally in the breadcrumbs (do not press at all, just get coverage).
  • When the oil is hot and shimmering (add a few breadcrumbs to check), add chicken cutlets away from you (do not overcrowd the pan, and work in batches), and cook for 3 minutes moving the pan around so the hot oil evenly touches the chicken as its being cooked. Flip and cook on the other side and continue swirling the pan until the chicken is golden brown.
  • Remove from the pan and place the chicken on a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining chicken cutlets.
  • Serve with potato salad, a fresh salad, or mashed potatoes, lemon wedges (squeeze a little before eating), and a sprinkle of freshly chopped parsley.

Video

Notes

  • Before you start, pat the cutlets dry with a paper towel. The flour will stick to dry cutlets better.
  • Test your oil before frying by dropping a breadcrumb into the oil to see if it sizzles. If it does, it means that it's hot enough for the chicken to go in.
  • If you’re having a hard time with the coating sticking to the chicken when it is fried, place the breaded cutlets in the fridge for an hour (or at least 20-30 minutes) before frying. This will help the coating adhere and make a cohesive crispier coating, but the look of the frying might be a little spotty and uneven because the breadcrumbs will absorb the egg and the coating will become a little wet as it sits in the fridge.
  • Fry the chicken in batches. Overcrowding the pan won’t allow the breading to crisp up.
  • As you cook the second batch of chicken, put the first batch on a wire rack over a baking sheet and keep them warm in a 200°F/100°C oven.

Nutrition

Serving: 1cutlet | Calories: 329kcal | Carbohydrates: 32g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 1527mg | Potassium: 529mg | Fiber: 2g | Sugar: 2g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg