Crispy Chicken Schnitzel Recipe
Crispy Chicken Schnitzel is a classic breaded and fried chicken dish featuring tender chicken breasts coated in flour, dipped in egg, and enveloped in golden breadcrumbs for a crunchy exterior and juicy interior. Perfect for a quick and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: German
Ingredients
Scale
Chicken:
- 2 boneless, skinless chicken breasts
Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups breadcrumbs
Other:
- Vegetable oil for frying (enough to cover the chicken in the pan)
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally to create thinner cutlets, or pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and pepper to enhance the flavor.
- Dredge in Flour: Place the flour in a shallow bowl. Coat each chicken piece lightly but thoroughly in the flour, shaking off any excess. This step helps the egg stick to the chicken.
- Dip in Egg: Beat the eggs in another shallow bowl. Dip the floured chicken into the beaten eggs, ensuring a full coat to help the breadcrumbs adhere well.
- Coat with Breadcrumbs: Place the breadcrumbs in a third shallow bowl or plate. Press the egg-coated chicken pieces into the breadcrumbs evenly on all sides until fully covered.
- Fry the Schnitzel: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until shimmering but not smoking. Carefully add the breaded chicken pieces and fry for approximately 3-4 minutes per side or until the coating is golden brown and crispy and the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Drain and Serve: Remove the schnitzels from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides like lemon wedges, potato salad, or a green salad.
Notes
- For extra flavor, season the breadcrumbs with paprika, garlic powder, or parsley.
- Use panko breadcrumbs for a crunchier texture.
- Maintain oil temperature to avoid greasy schnitzels; if oil is too cool, the coating will absorb more oil.
- Chicken cutlets can be prepared in advance and breaded just before frying.
- Serve immediately for the crispiest results.
Keywords: chicken schnitzel, crispy chicken, breaded chicken, fried chicken cutlets, German recipes, quick dinner, easy chicken recipe
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