Chicken Schnitzel

This Crispy Chicken Schnitzel is made in under 30 minutes with simple pantry ingredients, but tastes better than a restaurant! It’s perfectly golden, crunchy and perfect for serving with a wedge of lemon!

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There is just not a better comfort food meal than hot, golden Chicken Schnitzel and a side of creamy mashed potatoes.

This version is extra crispy, coated in savory breadcrumbs, and made with thin cutlets that cook up fast!

It’s super quick, too, so you can get it sizzling in the pan even on the busiest weeknights. There’s barely any prep, tons of texture, and the sound of that crust hitting the oil is pure excitement!

This recipe is super customizable, too. You can swap the spices, use panko, serve it with gravy…basically, make it your own!

Why You’ll Love This Recipe

This dish checks all the right boxes for comfort food fans.

Ultra crispy coating: Breadcrumbs fry up light and crunchy.

Juicy chicken inside: Thin cuts cook fast and stay tender.

Simple ingredients: Everything feels familiar and easy to find.

Fast cooking time: Dinner comes together without stress.

Family favorite: Kids and adults both love it.

Versatile serving: Works with many sides and sauces.

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Ingredients

For the Chicken Schnitzel:

• 3 pounds boneless skinless chicken breasts
• 4 teaspoons salt
• 4 teaspoons black pepper
• 1 cup all purpose flour
• 2 cups breadcrumbs
• 4 large eggs
• 1 teaspoon Dijon mustard
• Vegetable oil for frying
• 1 tablespoon fresh parsley chopped
• Lemon wedges
• Dijon mustard for serving

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Step by Step Instructions

1. Prepare the Chicken

Begin by slicing each chicken breast horizontally to create thin cutlets. Place the chicken between parchment paper and gently pound until even in thickness. Season both sides generously with salt and pepper.

2. Set Up Breading Station

Arrange three shallow bowls. Add flour to the first bowl. Crack eggs into the second bowl, add Dijon mustard, then whisk until smooth. Place breadcrumbs in the third bowl.

3. Coat the Chicken

Dredge each piece of chicken in flour, making sure it coats evenly. Dip into the egg mixture, letting excess drip off. Press into breadcrumbs, covering every surface well.

4. Heat the Oil

Pour vegetable oil into a wide skillet and heat over medium heat. The oil should shimmer gently before adding chicken.

5. Fry Until Golden

Place chicken carefully into the hot oil. Cook each side until deeply golden and crisp. Transfer to a plate lined with paper towels to drain excess oil.

6. Finish and Garnish

Sprinkle chopped parsley over the schnitzel and serve immediately with lemon wedges and Dijon mustard.

Tips and Variations

• Pound chicken evenly for even cooking.
• Use fine breadcrumbs for lighter texture.
• Keep oil temperature steady for crisp coating.
• Add lemon zest to breadcrumbs for brightness.
• Serve right away for best crunch.

Serving Suggestions

Chicken Schnitzel pairs beautifully with classic sides. Mashed potatoes, potato salad, or buttered noodles work perfectly. A fresh cucumber salad or simple greens help balance the richness.

When serving guests, I like adding extra lemon wedges and mustard on the table. Everyone customizes their plate and enjoys every bite.

Frequently Asked Questions

Can I bake instead of fry?

Baking works but frying gives the crispiest result.

How thin should the chicken be?

Aim for even thickness so it cooks quickly.

Can I prep ahead?

Bread the chicken ahead and refrigerate until ready to cook.

What oil works best?

Neutral oils handle frying well.

How long do leftovers last?

They stay good for two to three days though crispness fades.

Final Thoughts

Chicken Schnitzel delivers comfort with every bite. Crispy coating, juicy chicken, and simple flavors come together in a way that never feels boring.

This recipe fits busy weeknights and relaxed weekend meals alike. Once you try it, it quickly earns a regular spot in the dinner rotation.