Crispy Chicken Schnitzel
Thin chicken cutlets in a crunchy breadcrumb crust, pan-fried until golden and finished with lemon.
Prep20 min
Cook10 min
Total30 min
Yield4 servings
LevelEasy
Crispy Chicken Schnitzel
Ingredients
US measurements with metric in parentheses.
Instructions
- Slice each breast in half horizontally, then pound between plastic wrap to ¼ inch (6 mm) thick.
- Season with salt, pepper and paprika.
- Set up three dishes: flour, eggs, breadcrumbs. Coat each cutlet in flour, then egg, then breadcrumbs, pressing firmly.
- Heat ¼ inch (6 mm) oil in a large skillet to about 350°F (175°C).
- Fry 3 to 4 minutes per side until deep golden and the chicken reads 165°F (74°C).
- Drain on a rack and serve with lemon.
🌡 Food safety: Cook poultry until the thickest part reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Wash hands and surfaces after handling raw meat, poultry, seafood or eggs, and refrigerate leftovers within 2 hours.
Tips for success
- Even thickness equals even cooking.
- Shake the pan so the oil ripples over the cutlet for a puffy crust.
Substitutions
- Pork loin gives traditional Wiener-style schnitzel.
- Use gluten-free breadcrumbs to avoid gluten.
Storage & reheating
Refrigerate up to 3 days; re-crisp in the oven.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~430 kcal |
|---|---|
| Protein | ~42 g |
| Carbohydrates | ~30 g |
| Fat | ~15 g |
Frequently asked questions
Can I bake schnitzel?
Yes, spray with oil and bake at 425°F (220°C) for 15 minutes, turning once.