Name: Crispy Chicken Schnitzel with Creamy Garlic–Anchovy Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European
Ingredients: 4 boneless, skinless chicken breasts (pounded to 1/4-inch thickness); 1 tsp salt; 1/2 tsp black pepper; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 1/2 cups breadcrumbs or panko; 1/2 tsp paprika or garlic powder (optional); Oil for shallow frying; 2–3 anchovy fillets, finely chopped or mashed; 1 garlic clove, minced or grated; 1/3 cup mayonnaise; 1 tsp Dijon mustard; 1 tbsp lemon juice; 2 tbsp finely grated parmesan cheese; 1 tbsp olive oil; Black pepper, to taste; 1–2 tbsp water (to thin the dressing if needed)

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Crispy chicken schnitzel with creamy garlic–anchovy dressing is one of my favorite ways to turn a simple chicken dinner into something bold, satisfying, and full of flavor. The schnitzel is golden and crunchy on the outside, juicy inside, and perfectly paired with a creamy, garlicky dressing that’s briny from the anchovies and bursting with umami. It’s a dish I reach for when I want comfort food with a flavorful twist.

Why You’ll Love This Recipe

I love this recipe because it’s both classic and elevated. The crispy schnitzel is always a winner, but that garlic–anchovy dressing brings a punchy, savory layer that makes every bite exciting. It’s easy to make, cooks quickly, and feels restaurant-worthy without being fussy. Whether I serve it with a salad, roasted veggies, or even tucked into a sandwich, it’s a knockout meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the schnitzel:
boneless, skinless chicken breasts (pounded thin)
salt
black pepper
all-purpose flour
eggs (beaten)
breadcrumbs or panko
paprika or garlic powder (optional for seasoning the crumbs)
oil (for shallow frying)

For the creamy garlic–anchovy dressing:
anchovy fillets (finely chopped or mashed)
garlic (minced or grated)
mayonnaise
Dijon mustard
lemon juice
parmesan cheese (finely grated)
olive oil
black pepper
water (to thin, if needed)

Directions

For the schnitzel:
I start by pounding the chicken breasts to an even thinness (about ¼ inch thick).
Then I season them with salt and pepper.
I set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika or garlic powder.
I dredge each piece in flour, dip in egg, and coat thoroughly with breadcrumbs, pressing gently so they stick.
In a large skillet, I heat oil over medium-high heat and fry the chicken until golden and cooked through—about 3–4 minutes per side.
I transfer them to a wire rack or paper towels to drain and stay crispy.

For the dressing:
I mash the anchovies and garlic into a paste, then whisk them with mayonnaise, Dijon mustard, lemon juice, parmesan, and olive oil.
I season with black pepper and thin with a little water if I want a pourable consistency.
I keep the dressing chilled until ready to serve.

I serve the schnitzel hot with a drizzle of dressing over the top or on the side for dipping.

Servings and timing

This recipe makes about 4 schnitzels and takes around 30–35 minutes total. It’s fast enough for a weeknight but flavorful enough for company.

Variations

I’ve added fresh herbs like parsley or dill to the breadcrumb mix for extra flavor. For the dressing, I occasionally add a touch of yogurt or sour cream for tang, or capers for an extra briny kick. It also doubles as a salad dressing or dip for roasted potatoes.

storage/reheating

I store leftover schnitzel in the fridge for up to 2 days and reheat it in a 375°F oven or air fryer to keep it crispy. I keep the dressing in an airtight container in the fridge for up to 5 days. I give it a stir before using if it separates.

FAQs

Can I bake the schnitzel instead of frying?

Yes. I bake it on a greased wire rack at 425°F for 20–25 minutes, flipping halfway. It’s not quite as crispy but still delicious.

What’s a good substitute for anchovies?

I sometimes use anchovy paste or a splash of Worcestershire sauce for a similar umami flavor if I’m out of anchovy fillets.

Can I make the dressing ahead of time?

Absolutely. I often prep it a day or two ahead and store it in the fridge. The flavors get even better as it sits.

How do I pound the chicken thin?

I place the chicken between two pieces of plastic wrap or parchment and use a meat mallet or rolling pin to gently pound it to about ¼ inch thickness.

What should I serve with this?

I love pairing it with a fresh arugula salad, roasted potatoes, or even a light pasta. The dressing also works great drizzled on side veggies.

Conclusion

Crispy chicken schnitzel with creamy garlic–anchovy dressing is one of those meals that always satisfies. It’s crunchy, rich, tangy, and full of bold flavor, but still easy enough to make on a weeknight. Whether I’m serving it up for dinner or turning leftovers into a sandwich the next day, it’s a recipe I keep coming back to.