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Chicken Schnitzel
Chicken Schnitzel
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Indulge in crispy chicken schnitzel paired with scrumptious potato salad for a delightful weeknight meal!
Ingredients:
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 tablespoon German mustard
  • 1 1/2 cups fine dry breadcrumbs
  • 2 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of excess fat
  • 1 1/2 teaspoons salt, divided
  • Canola oil for frying
  • 1/2 lemon, cut into wedges, for serving
Instructions:
  • Set up your breading station: Arrange 4 large, shallow bowls or quarter sheet trays in a row. Place flour in the first bowl, eggs and mustard in the second bowl and whisk them together, breadcrumbs in the third bowl, leaving the last one empty for the breaded chicken.
  • Prepare the chicken breasts by placing them on a cutting board, patting them dry, and slicing each one horizontally to create 4 thin cutlets. Use a piece of plastic wrap to cover a cutlet and gently pound it with a meat tenderizer until it's evenly thin, about 1/8 to 1/4 inch. Repeat with the remaining cutlets, ensuring they are all of the same thickness.
  • Season the cutlets evenly with 1 teaspoon of salt. Bread each cutlet by coating it with flour, dipping it in the egg mixture, and finally pressing breadcrumbs onto it using your hands. Transfer each breaded cutlet into a bowl. Repeat with the remaining cutlets.
  • To fry the chicken: Heat oil in a large frying pan until it reaches 350°F. Test the oil readiness by sprinkling breadcrumbs into it - they should bubble immediately. Carefully add breaded cutlets in a single layer, frying for 2 to 3 minutes per side until golden brown and cooked through. Optionally, keep schnitzels warm in a 200°F oven on a rack over a baking sheet.
  • Plate the chicken schnitzels on a serving platter, sprinkle with the remaining 1/2 teaspoon salt, and garnish with lemon wedges. For any potential leftovers, refrigerate for up to 3 days. Enjoy cold in salads or as strips with mustard straight from the fridge. To reheat, preheat the oven to 400°F, place the chicken on a baking sheet, and warm for 15 minutes, flipping halfway. Don't forget to share your feedback in the comments if you enjoyed this recipe!

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