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

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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.

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Questions

What internal temperature should Chicken Schnitzel reach?

For Chicken Schnitzel, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Chicken Schnitzel?

Step 5 reads: "Working in batches if needed, add the breaded chicken and fry until golden brown and crispy, about 3-4 minutes per side." You can, but you give up flavor. The browning in step 5 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of panko in Chicken Schnitzel?

The entry for Chicken Schnitzel calls for 1.5 cups plain breadcrumbs (panko or fine dry). In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I use chicken thighs instead of chicken breasts in Chicken Schnitzel?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Schnitzel uses 2 lbs boneless, skinless chicken breasts, butterflied or halved.

Does Chicken Schnitzel contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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