Here’s a delicious Crispy Chicken Schnitzel recipe that delivers a golden, crunchy crust and juicy meat inside:
🐔 Crispy Chicken Schnitzel Recipe
Ingredients:
- 2 large boneless, skinless chicken breasts (halved horizontally to make 4 thinner cutlets)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- 2 cups breadcrumbs (Panko for extra crunch or regular)
- 1/2 cup grated Parmesan cheese (optional for added flavor)
- 1 tsp paprika (optional)
- Vegetable oil (for frying)
- Lemon wedges, for serving
Instructions:
- Prepare the chicken:
- Place the chicken cutlets between two sheets of plastic wrap or parchment paper.
- Pound to about 1/4-inch thickness using a meat mallet or rolling pin.
- Season both sides with salt and pepper.
- Set up your dredging station:
- Bowl 1: Flour
- Bowl 2: Eggs + milk (whisked)
- Bowl 3: Breadcrumbs + Parmesan + paprika (if using)
- Dredge the chicken:
- Coat each cutlet in flour (shake off excess).
- Dip into the egg wash.
- Press into the breadcrumb mixture, ensuring full coating. Gently press crumbs on to help them adhere.
- Fry the schnitzel:
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- When the oil is hot (around 350°F / 175°C), add schnitzels (don’t crowd the pan).
- Fry 2–3 minutes per side or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain.
- Serve:
- Serve hot with lemon wedges.
- Great with mashed potatoes, a fresh salad, or German potato salad.