Description
This Chicken Schnitzel recipe features tenderized, breaded chicken breasts fried to golden, crispy perfection. It is seasoned with salt, pepper, and Dijon mustard, coated in flour, eggs, and panko breadcrumbs, then pan-fried until crunchy and delicious. Serve with lemon wedges and Dijon mustard for a classic and satisfying meal that pairs beautifully with mashed potatoes.
Ingredients
Scale
Chicken
- 3 pounds chicken breasts (boneless and skinless)
- 4 teaspoons salt (divided)
- 4 teaspoons black pepper (divided)
Breading
- 1 cup all-purpose flour
- 2 cups Panko breadcrumbs
- 4 large eggs
- 1 teaspoon Dijon mustard
For Frying
- vegetable oil (for frying)
To Serve
- 1 tablespoon fresh parsley (for garnish)
- lemon wedges
- Dijon mustard
Instructions
- Prepare the chicken: Remove the chicken tenders from the breasts and save for another use. Working with one breast at a time, place it in a ziplock bag or between two sheets of plastic wrap. Pound gently with a meat mallet using the flat side to about ¼-inch thickness without tearing the meat. Repeat with all chicken breasts. Season both sides evenly with salt and black pepper and set aside.
- Prepare the breading stations: In one shallow plate, whisk the flour together with 1 teaspoon salt and 1 teaspoon black pepper. In a second plate, whisk the panko breadcrumbs with 1 teaspoon salt and 1 teaspoon black pepper. In a third plate, whisk the eggs with 1 teaspoon salt, 1 teaspoon black pepper, and the Dijon mustard until smooth.
- Bread the chicken: Set a wire rack over a baking sheet. Working assembly-line style, dredge each chicken breast first in the flour mixture, shaking off excess, then dip into the egg mixture ensuring full coverage, and finally coat thoroughly with the breadcrumb mixture. Place the breaded schnitzels on the wire rack and repeat until all chicken is coated.
- Heat the oil: Pour about ½-inch of vegetable oil into a large skillet and heat over medium-high heat to 350°F. Test the oil by dropping a breadcrumb in; it should sizzle immediately.
- Fry the schnitzels: Carefully place one schnitzel into the hot oil without crowding the pan. Fry for 2 to 3 minutes per side until the coating is deep golden brown and crisp. Transfer cooked schnitzels to a wire rack to drain. Add fresh oil as needed between batches and repeat with remaining chicken.
- Serve: Garnish schnitzels with fresh parsley and serve immediately with lemon wedges and Dijon mustard. They pair nicely with mashed potatoes.
Notes
- Use panko for a crunchier, lighter crust; regular breadcrumbs will work but produce a different texture.
- Maintain oil temperature around 350°F to ensure a crisp coating that doesn't absorb excess oil.
- Letting the breaded chicken rest for 5 to 10 minutes before frying helps the coating adhere well and stay crisp.
- Replace or strain oil after a few batches to avoid burnt flavors and maintain crispiness.
- Fry one schnitzel at a time unless your skillet is large enough to prevent overcrowding to get an even golden crust.
- For a lighter option, air fry at 400°F for 10 minutes or bake at 425°F for 18 minutes instead of frying.
Nutrition
- Serving Size: 1 schnitzel (about 6 ounces)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 180 mg
