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Chicken Schnitzel

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This Chicken Schnitzel is a crispy, golden-brown cutlet that’s juicy on the inside and perfect for a quick weeknight meal. Lightly seasoned and pan-fried, it’s a classic comfort food with German roots that pairs well with just about any side dish.

Ingredients

  • 4 boneless, skinless chicken breasts, pounded thin
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups breadcrumbs (plain or panko)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional)
  • Vegetable oil, for frying
  • Lemon wedges, for serving

Instructions

  1. Place the chicken breasts between sheets of plastic wrap and pound them to ¼-inch thickness.
  2. Set up a dredging station with three shallow bowls: flour in one, whisked eggs and milk in another, and breadcrumbs mixed with salt, pepper, and paprika in the third.
  3. Coat each chicken breast in flour, dip in the egg mixture, then press into the breadcrumb mixture. Let rest for 5–10 minutes.
  4. Heat ¼ inch of oil in a large skillet over medium-high heat until shimmering.
  5. Fry schnitzels in batches, 3–4 minutes per side, until golden and cooked through. Drain on paper towels.
  6. Serve hot with lemon wedges for squeezing over the top.

Notes

  • Use chicken thighs for extra juiciness.
  • Bake at 425°F for 15–20 minutes on a wire rack for a lighter version.
  • Air fry at 375°F for 10–12 minutes, flipping halfway through.
  • Swap in panko for a crunchier coating.
  • Add Parmesan to breadcrumbs for richer flavor.

Nutrition

Find it online: https://cookedbymaya.com/chicken-schnitzel/