Crispy Chicken Schnitzel
Get ready to elevate your dinner game with this irresistibly **Crispy Chicken Schnitzel**, a timeless classic bursting with flavor and crunch! Perfectly pounded chicken breasts are coated in a well-seasoned trio of flour, egg, and panko breadcrumbs infused with paprika and garlic powder, then pan-fried to golden perfection. With just 20 minutes of prep and 15 minutes of cooking, this easy recipe delivers tender, juicy chicken wrapped in a light, crispy crust that’s sure to please the whole family. Serve it hot with a squeeze of fresh lemon for a zesty finish, or pair it with your favorite sides for a comforting meal. Whether it’s a weeknight dinner or a special occasion, this schnitzel recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Panko breadcrumbs
- 1 teaspoons Paprika
- 0.5 teaspoons Garlic powder
- 0.5 cups Vegetable oil
- 1 optional (for serving) Lemon wedges
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken until it's about 1/4-inch thick. This ensures even cooking and tenderness.
Set up a breading station with three shallow dishes. In the first dish, mix the flour, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. In the second dish, whisk the eggs with the milk until combined. In the third dish, mix the panko breadcrumbs with paprika, garlic powder, and the remaining salt and black pepper.
Dredge each chicken breast in the flour mixture, ensuring it's completely coated. Shake off the excess flour.
Dip the floured chicken breast into the egg mixture, making sure it's fully coated.
Press the chicken breast into the panko breadcrumb mixture, firmly patting so the breadcrumbs adhere well. Flip and repeat to coat both sides evenly. Set the breaded chicken aside on a wire rack or plate.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking. Test by dropping a small breadcrumb into the oil—it should sizzle immediately.
Gently place one or two chicken breasts into the skillet, depending on the size of your pan. Avoid overcrowding. Cook for 3-4 minutes on each side, or until the coating is golden brown and crispy, and the chicken is cooked through (internal temperature of 165°F or 74°C).
Transfer the cooked schnitzel to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken breasts.
Serve the crispy chicken schnitzel immediately with optional lemon wedges for a fresh, tangy complement to the golden crust.
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 3281 mg | 143% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.7 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 179 mg | 14% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
