Chicken Schnitzel Recipe

Overhead view of a platter of chicken schnitzels with lemon wedges along garnished with chopped parsley. A bowl of salt on the side and linen napkin.

Try this easy Chicken Schnitzel recipe for a dinner your whole family will love! Chicken cutlets are breaded and fried to crisp perfection and are perfectly juicy on the inside.

Course Main Course

Cuisine German

Prep Time 20

Cook Time 16

Total Time 36

Servings servings

Calories 511kcal

Author John Kanell

Ingredients

4 boneless, skinless chicken breasts (8 ounces/235g each)
2 teaspoons salt
1 teaspoon pepper
½ cup all-purpose flour (60g)
3 large eggs whisked
2½ cups panko breadcrumbs (166g)
¾ teaspoon garlic powder
Vegetable oil for frying
Chopped parsley for garnish
Lemon wedges to serve

Instructions

Butterfly each chicken breast by cutting the breast in half horizontally, leaving one long side attached, and fold open like a book.
Working with one butterflied chicken breast at a time, place it between 2 sheets of plastic wrap. Using the flat side of a meat mallet, rolling pin, or the bottom of a skillet, pound the breast until about ¼-inch thick. Sprinkle the pounded chicken pieces evenly with 1½ teaspoons salt and ½ teaspoon pepper.
Place a wire rack inside a baking sheet lined with paper towels, and set aside.
Place the flour and eggs in two separate shallow bowls. In a third shallow bowl, stir together the panko, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper.
Dredge each chicken piece by coating it in flour and shaking off excess. Then, dip in the beaten eggs, allowing the excess to drip off, and coat with the panko mixture, pressing to adhere.
Heat ¼-inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to the wire rack and let drain. Add more oil to the skillet as needed.
Garnish the schnitzel with parsley and serve with lemon wedges to squeeze over the chicken.

Notes

Cook the chicken in batches. Don't overcrowd the pan, or the chicken will likely not cook evenly or crisp up properly.
Use an instant-read thermometer to check for doneness. Chicken is cooked when it has an internal temperature of 165°F.
To keep the schnitzel warm while frying the remaining batches, keep the cooked chicken in a 200°F oven on a wire rack-lined baking sheet in a single layer. Do not stack the pieces, or the breading will become soggy.

Nutrition

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