Chicken Schnitzel

There’s something incredibly satisfying about preparing Chicken Schnitzel. I remember the first time I made it; the anticipation of that golden crust forming on the chicken brought back memories of family dinners. This dish has a special way of transforming a simple weeknight into something extraordinary. With a few pantry staples and fresh ingredients, you’re just minutes away from a crispy, flavorful meal that everyone will love. The aroma that wafts through the kitchen while it cooks is simply irresistible, and watching the chicken sizzle in the skillet is like a little culinary magic happening right before your eyes.

Ingredients to Make Chicken Schnitzel

To create a delicious Chicken Schnitzel, you need a few key ingredients that work harmoniously together. Each component plays a vital role in achieving that perfect balance of flavors and textures. The star ingredient, of course, is the chicken, which, when pounded thin, cooks quickly and remains juicy. The panko breadcrumbs provide an incredible crunch that elevates the dish, while flour and eggs help the breadcrumbs adhere perfectly to the chicken. Fresh herbs like parsley and chives add a burst of flavor, and a spritz of lemon at serving time ties everything together beautifully.

• 4 (5 oz. each) boneless skinless chicken breasts – The main ingredient, providing the protein base for the dish.
• 1 1/2 cups panko bread crumbs – These give the schnitzel its signature crunch and texture.
• 1/2 cup all-purpose flour – Used for dredging the chicken, helping the egg and breadcrumbs adhere.
• 2 large eggs – These create a binding layer to ensure the breadcrumbs stick well.
• 1 Tbsp dijon mustard – Adds a subtle tangy flavor that enhances the overall taste.
• 3/4 tsp garlic powder – A hint of garlicky flavor without being overpowering.
• Salt and black pepper – Essential seasonings that enhance the dish’s flavor.
• 2 Tbsp fresh parsley – Adds freshness and color when garnishing.
• 1 Tbsp minced fresh chives (optional) – Another layer of fresh flavor, enhancing the presentation.
• 1 fresh lemon, cut into wedges (for serving) – Serves as a fresh accent to brighten the dish.
• 6 Tbsp light olive oil – Used for frying the schnitzel, providing richness without being heavy.

Putting Together Chicken Schnitzel

Making Chicken Schnitzel is an enjoyable process that yields delicious results. Here’s how to bring this dish to life in your kitchen.

1. Start by placing the chicken on a large cutting board. Cover the chicken with plastic wrap. Using a meat mallet, pound the pieces until they are very thin, aiming for an even thickness of about one-sixth of an inch. This ensures that the chicken cooks quickly and remains tender.
2. Next, set up a breading station with three shallow dishes. In the first dish, pour the panko breadcrumbs. In the second dish, add the flour. In the third dish, whisk together the eggs, dijon mustard, and garlic powder until well blended. This step is crucial for ensuring a good coating on your schnitzel.
3. Now, season both sides of the chicken pieces with salt and black pepper. Begin the breading process with one piece of chicken at a time. First, dredge the chicken in the flour, shaking off the excess.
4. Next, transfer the floured chicken to the egg mixture, ensuring it’s coated on both sides. Let any excess egg drip off. This step is key for getting that crispy coating.
5. Finally, place the chicken into the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Once coated, place the breaded chicken back on the cutting board.
6. In a large skillet, heat about three tablespoons of olive oil over medium heat. If you have two skillets, you can cook two pieces of chicken at a time; otherwise, you can do it in batches. If using one skillet, make sure to wipe it clean with a damp paper towel between batches.
7. Carefully place the breaded chicken pieces in the skillet, cooking for about three minutes on each side until they are golden brown. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. If you find that the chicken needs more cooking time, feel free to add a little more oil as needed.
8. Once cooked, remove the schnitzel from the skillet and place it on a paper towel-lined plate to absorb any excess oil.
9. To serve, arrange the Chicken Schnitzel on a plate, garnishing it with fresh parsley and chives. Serve with lemon wedges on the side for spritzing over the top, adding a fresh burst of flavor!

Substitutions and Tips

Here are some extra tips to enhance your experience while making Chicken Schnitzel.

• Storage: Store any leftover schnitzel in an airtight container in the fridge for up to three days. Reheat in a skillet for the best results.
• Freezing: You can freeze uncooked, breaded schnitzel pieces. Place them in a single layer on a baking sheet until frozen, then transfer to a zip-top bag. They will keep for up to three months.
• Pairing: Serve with a fresh salad, roasted vegetables, or mashed potatoes for a complete meal.
• Herbs: Feel free to experiment with different herbs. Oregano and thyme can add a wonderful flavor to the dish.
• Cooking Method: Schnitzel can also be baked in the oven for a healthier version. Preheat your oven to 425°F and bake for about 15-20 minutes, flipping halfway through.
• Serving Style: For a fun twist, serve the schnitzel in a sandwich with your favorite toppings.

Side Dish Ideas for Chicken Schnitzel

When it comes to serving Chicken Schnitzel, the possibilities are endless! Here are a few ideas to consider:

• Classic Potato Salad: A creamy potato salad complements the crispy schnitzel beautifully.
• Fresh Green Salad: A light salad with lemon vinaigrette offers a refreshing contrast to the rich schnitzel.
• Roasted Vegetables: Seasonal roasted vegetables, like carrots and zucchini, add color and nutrients to the plate.
• Mashed Potatoes: Creamy mashed potatoes are a classic pairing, creating a comforting meal.
• Seasonal Ratatouille: This vegetable medley is not only colorful but also packed with flavor.
• Grilled Asparagus: Tender grilled asparagus adds a lovely crunch and freshness to the meal.
• Coleslaw: A tangy coleslaw provides a nice crunch and balances out the flavors.
• Lemon Rice: Fluffy rice with a splash of lemon and herbs can be an excellent side that absorbs all the delicious juices.
• Occasions: This schnitzel is perfect for family meals, casual get-togethers, or even special occasions like birthdays.

FAQ

Conclusion

Chicken Schnitzel is a fantastic dish that combines texture and flavor in an unforgettable way. With its crispy exterior and juicy chicken, it’s a meal that can please anyone at the table. If you haven’t tried making it yet, I encourage you to do so! It’s an easy yet impressive recipe that’s perfect for any occasion.

Chicken Schnitzel

The ultimate comfort food, Chicken Schnitzel is crispy, easy to prepare, and bursting with flavor. Perfect for a quick weeknight dinner or a special occasion, it’s sure to impress your family and friends. Make this dish tonight for a meal that’s sure to satisfy!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 6 minutes mins

Total Time 31 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces Boneless skinless chicken breasts
• 1.5 cups Panko bread crumbs Then a little more if needed.
• 0.5 cups All-purpose flour
• 2 large Eggs
• 1 Tbsp Dijon mustard
• 0.75 tsp Garlic powder
• Salt
• Black pepper
• 2 Tbsp Fresh parsley
• 1 Tbsp Minced fresh chives Optional.
• 1 piece Fresh lemon Cut into wedges for serving.
• 6 Tbsp Light olive oil

Equipment

• Blender
• Mixing Bowl
• Skillet
• Frying Pan
• Whisk

Method

 

1. Place chicken on a large cutting board, cover chicken with plastic wrap. Using a meat mallet pound pieces very thin to an even 1/6-inch thickness.
2. Pour panko breadcrumbs into a shallow dish (such as a pie dish), pour flour into a second shallow dish.
3. In a third shallow dish whisk together eggs with dijon and garlic powder until very well blended.
4. Season both sides of chicken pieces with salt and pepper then working with one at a time beginning breading.
5. To do so first dredge both sides in flour to coat, shake excess off. Transfer to egg mixture coat both sides and slide or shake excess off.
6. Transfer to panko bread crumbs and cover both sides while pressing to get panko to stick well. Return to cutting board.
7. Heat 3 Tbsp of oil in each of two 12-inch skillets slightly over medium heat (or use just one skillet and work in two batches, wiping skillet clean with damp paper towels held by tongs between batches).
8. Cook two pieces of chicken in each skillet about 3 minutes per side until golden brown on each side and chicken registers 165 degrees in center. If needed you can add a little more oil when turning to second side.
9. Serve warm garnished with parsley, chives and served with lemon wedges for spritzing over.

Notes

• This also works with 2 (10 oz each) chicken breasts: Just butterfly and halve the two pieces equally to create 4 chicken cutlet portions.
• Nutrition estimate: Based on 2.5 Tbsp flour being used, you'll have some remaining after dredging.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.