Chicken Schnitzel

Name: Chicken Schnitzel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 2 lbs boneless, skinless chicken breasts, butterflied or halved; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1.5 cups plain breadcrumbs (panko or fine dry); 4 tbsp unsalted butter; 6 tbsp vegetable or canola oil; 2 lemons, cut into wedges; 1/4 cup fresh flat-leaf parsley, chopped

Thin chicken breast cutlets coated in a crispy golden breadcrumb crust and pan-fried in butter and oil until shatteringly crunchy, served with lemon wedges.

35 minEasyServes 4540 cal/serving

AustrianDinnerStovetopStandardHigh FiberHigh ProteinPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 lbs boneless, skinless chicken breasts, butterflied or halved
1 tsp salt
1/2 tsp black pepper, freshly ground
1/2 cup all-purpose flour
2 large eggs, beaten
1.5 cups plain breadcrumbs (panko or fine dry)
4 tbsp unsalted butter
6 tbsp vegetable or canola oil
2 lemons, cut into wedges
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Place 2 lbs butterflied or halved boneless, skinless chicken breasts pieces between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each piece to an even 1/4-inch thickness. Season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
2

Set up a breading station: one shallow dish with 1/2 cup all-purpose flour, one with 2 beaten large eggs, and one with 1.5 cups plain breadcrumbs (panko or fine dry).
3

Dredge each cutlet in flour, shaking off any excess. Dip in egg, letting the excess drip off. Press both sides firmly into breadcrumbs to coat evenly.
4

Heat 6 tbsp vegetable or canola oil and 4 tbsp unsalted butter together in a large heavy skillet over medium-high heat until the butter melts and the mixture shimmers.
5

Working in batches if needed, add the breaded chicken and fry until golden brown and crispy, about 3-4 minutes per side. The breaded coating should puff slightly from the pan.
6

Check that the chicken is cooked through to an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate.
7

Serve immediately, garnished with 1/4 cup chopped fresh flat-leaf parsley and accompanied by 2 cut into wedges lemons for squeezing.

Questions

Can I make Chicken Schnitzel dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Chicken Schnitzel gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 1.5 cups plain breadcrumbs (panko or fine dry). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Chicken Schnitzel keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Chicken Schnitzel?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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