Chicken Schnitzel

This chicken schnitzel recipe is a traditional German dish that is pounded thin and is coated with breadcrumbs and then lightly fried.

Course Main Course

Cuisine German

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 529kcal

Place the chicken between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and black pepper.
To make breadcrumbs, pulse 6-8 slices of bread in food processor until you get crumb mixture. You can also use plain breadcrumbs if you don't have fresh bread.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Preheat oven to 200°F. Place wiring cooling rack on baking sheet and set aside. Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in the flour, then the eggs, then the breadcrumbs, coating both sides and all edges at each side. Gently shake off excess breadcrumbs.
Cook 2 cutlets at a time until golden brown, about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets. Squeeze fresh lemon juice and top with chopped parsley and serve immediately.

Do not skip pounding the chicken. It needs to be pounded to about ¼ inch thickness which allows for even and fast cooking so you don't burn the breading or overcook the chicken.

Fresh breadcrumbs take 5 seconds extra work, but lead to a quality tasting exterior of the chicken that store-bought can't replicate. However you can use regular or panko breadcrumbs if needed.

Fry the chicken in batches if necessary, leaving enough space between each piece. Crowding the pan will lower the oil temperature and result in soggy schnitzel.

Leftover chicken schnitzel will store well in the fridge for 1-2 days but as is the case with anything pan fried, it's better fresh.