Fried Chicken
Crispy Chicken Schnitzel
Thinly pounded chicken breasts breaded and pan-fried to crispy perfection, a European classic.
Watch it madeMarion Grasby · 9:44
Ingredients
- Chicken breasts2
- Breadcrumbs1.5 cups
- Eggs2
- Flour1/2 cup
- Lemon1
- Butter2 tbsp
Method
- Butterfly the chicken breasts and pound them between plastic wrap until they are about 1/4 inch thick.
- Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs (panko or plain). Season the flour with salt and pepper.
- Dredge the chicken in flour, dip in egg, and press firmly into the breadcrumbs to coat.
- Heat oil and butter in a large skillet over medium-high heat. Fry the schnitzels for 2-3 minutes per side until golden brown and crispy.
- Drain on paper towels and serve immediately with lemon wedges and parsley.
Common questions
Can I use panko instead of regular breadcrumbs for schnitzel?
Yes. Panko gives a lighter, crunchier crust and browns faster than fine breadcrumbs. If using panko, press it on firmly so it adheres well. For a more traditional coating, use plain breadcrumbs or a mix of both.
How do I know when chicken schnitzel is done frying?
Fry over medium-high heat for 2–3 minutes per side until deeply golden and crisp. The chicken should be cooked through and reach 165°F/74°C at the thickest part. If it browns too fast, lower the heat slightly.
What are the most common mistakes when making chicken schnitzel?
The biggest mistakes are pounding unevenly, skipping seasoning in the flour, and pressing the breadcrumbs on too lightly. Also avoid overcrowding the pan, which drops the oil temperature and makes the coating greasy instead of crisp.
Can I store and reheat leftover schnitzel?
Yes. Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat on a wire rack in a 400°F/200°C oven or air fryer until hot and crisp again. Avoid microwaving if possible.
What should I serve with chicken schnitzel?
Serve immediately with lemon wedges for brightness. It pairs well with parsley, potato salad, green salad, cucumber salad, mashed potatoes, or roasted vegetables. A simple pan sauce is optional, but keep it light so the crust stays crisp.