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close up image of chicken schnitzel on a white plate

Chicken Schnitzel

Annie
Try this one-skillet crispy Chicken Schnitzel for a gourmet-tasting meal! Seasoned breaded chicken pan-fried to golden perfection makes the perfect main dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine German
Calories 605 kcal

Ingredients
  

  • 2 boneless skinless chicken breast (sliced as if you are butterflying, but cut all the way through to make 4 smaller breasts)
  • 1 cup all-purpose flour
  • 4 large eggs at room temperature
  • 1 teaspoon dijon mustard
  • 2 cups panko breadcrumbs
  • 2 tablespoons white sesame seeds
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • Vegetable oil or canola oil for frying
  • Parsley as garnish (optional but recommended)
  • Lemon cut into chunks as garnish (optional but recommended)

Instructions
 

  • Prepare the chicken: cut the chicken lengthwise as if butterflying, but cut all the way through to make four thinner chicken breasts.
  • Place one chicken breast into a large gallon ziplock or in between two sheets of parchment paper. Use a meat mallet or heavy-bottom pot and pound the chicken until very flat, about 1⁄4” thick. Place thinned-out chicken onto a plate or bowl. Repeat with remaining chicken breast.
  • Prepare the Dredge: In the first shallow bowl add the flour. In another shallow bowl whisk the eggs and mustard. In a third shallow bowl, mix together the panko breadcrumbs, sesame seeds, and spices.
  • Dredge the chicken: Place all 3 dredging bowls in an assembly line starting with the flour, then egg mixture, and the breadcrumbs. At the end of the assembly line, set a plate, cutting board or baking sheet to place the raw breaded chicken onto.
  • Dip a piece of chicken into the flour mixture and press onto both sides, shake off any excess flour. Dip both sides of the chicken into the egg mixture, ensure it’s fully coated and let excess drip off.
    Place the chicken into the breadcrumb mixture and coat both sides. Place onto the prepared baking sheet. Repeat with remaining pieces of chicken and chicken tenders.
  • Fry the chicken: Heat 1⁄2” of oil in a medium skillet with high sides over medium-high heat. The oil should reach 330°F to 350°F on an instant read thermometer or drop a piece of breadcrumb into the hot oil and if it sizzles quickly it is ready.
    Fry 1 to 2 schnitzel pieces at a time, depending on how large your pan is, since it’s important not to overcrowd the pan. Fry for about 3 to 4 minutes per side until the schnitzel is golden brown and cooked through (registering at least 160°F on an instant read thermometer). Set onto a paper-towel lined baking sheet once fried. Repeat with remaining schnitzel.
  • Serve schnitzel with a sprinkle of parsley and a lemon wedge to squeeze onto the chicken.

Notes

  •  Room temperature eggs are important here since they whisk much more easily and become more liquid when room temperature. If using cold eggs, you may find yourself needing an extra egg in the recipe because the thick cold eggs will stick in globs to the chicken and make it so that you run out of the egg mixture faster.
  • You’ll likely use 1 to 1 1⁄2 cups of oil to fill a large (10 to 12 inch saute pan) with 1⁄2” of oil.
  • Using metal tongs is key! It’s dangerous to use silicone/rubber tongs since the schnitzel can easily slip out of them and splatter the oil.

Nutrition

Serving: 1 chicken breastCalories: 605kcalCarbohydrates: 66.8gProtein: 27.6gFat: 24.9gCholesterol: 217mgSodium: 1451mgFiber: 4.4gSugar: 3.8g
Tried this recipe?Let us know how it was!