Description
Enjoy a classic German favorite with this Crispy Chicken Schnitzel recipe. Tender chicken breasts are coated in a flavorful breadcrumb mixture and fried to golden perfection. Serve with lemon wedges and parsley for a delightful meal.
Ingredients
Scale
Chicken Schnitzel:
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 cups plain breadcrumbs or panko
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- vegetable oil for frying
Serving Suggestions:
- lemon wedges
- chopped parsley for serving (optional)
Instructions
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound until they are about 1/4-inch thick.
- Prepare Coating: In one shallow bowl, mix the flour with salt and pepper. In a second bowl, whisk together the eggs and milk. In a third bowl, combine the breadcrumbs with garlic powder and paprika.
- Coat the Chicken: Dredge each chicken cutlet in the flour, then dip into the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- Fry the Schnitzels: Heat vegetable oil in a skillet over medium heat. Fry the schnitzels in batches, 3 to 4 minutes per side, until golden brown and cooked through.
- Serve: Transfer to a paper towel-lined plate to drain. Serve hot with lemon wedges and garnish with chopped parsley if desired.
Notes
- For extra crunch, use panko breadcrumbs.
- Add grated Parmesan to the breadcrumb mix for more flavor.
- Serve with potato salad, mashed potatoes, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 cutlet
- Calories: 460
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 135 mg
