Crispy Chicken Schnitzel Recipe Card
Golden, crispy chicken schnitzel made with thin chicken cutlets coated in seasoned flour, egg, and breadcrumbs, then pan-fried until crunchy outside and juicy inside. Serve with fresh lemon wedges and parsley for an easy family dinner.
Ingredients
- 2 large boneless skinless chicken breasts, about 1 1/2 pounds total
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 large eggs
- 1 tablespoon water or milk
- 1 cup panko breadcrumbs
- 1/2 cup fine dry breadcrumbs
- 1/4 cup finely grated Parmesan cheese optional
- 1/4 teaspoon salt for breadcrumbs
- 1/2 cup neutral frying oil such as canola, vegetable, or sunflower oil, plus more if needed
- Lemon wedges for serving
- Chopped fresh parsley for garnish, optional
Instructions
- Slice each chicken breast horizontally into two thin cutlets. Place each cutlet between sheets of plastic wrap or parchment paper and gently pound to an even thickness of about 1/4 inch.
- Season both sides of the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Prepare three shallow bowls. In the first bowl, combine flour, garlic powder, paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. In the second bowl, whisk eggs with water or milk. In the third bowl, combine panko, fine breadcrumbs, Parmesan if using, and 1/4 teaspoon salt.
- Pat the chicken cutlets dry. Coat one cutlet in flour, shaking off excess. Dip it in the egg mixture, letting excess drip off, then press it into the breadcrumb mixture until evenly coated. Place on a clean plate. Repeat with the remaining chicken.
- Let the breaded chicken rest for 5 to 10 minutes so the coating adheres.
- Heat oil in a large skillet over medium to medium-high heat until shimmering. Fry the chicken in batches for 3 to 4 minutes per side, until deeply golden and cooked through.
- Transfer cooked schnitzel to a wire rack or paper towel-lined plate. Repeat with remaining chicken, adding more oil if needed.
- Serve immediately with lemon wedges and chopped parsley.
Notes
Pound chicken evenly so it cooks quickly and consistently. Let breaded cutlets rest before frying, maintain medium-hot oil, and fry in batches to keep the coating crisp.