Chicken Schnitzel Recipe

Trim and butterfly

Lay each chicken breast on a cutting board. Trim off excess fat. To create even-thickness cutlets, place breast flat, cover with plastic wrap, and using a meat mallet or heavy skillet, gently pound from the center outward until each piece is about 1/4 inch (6 mm) thick. If breasts are large, butterfly first (slice horizontally almost through, then open) before pounding so you have four even cutlets.

Pat the pounded cutlets dry with paper towel. Season both sides evenly with kosher salt, black pepper, garlic powder, and paprika. Set aside on a plate while you build the breading station.

Place the flour in a shallow wide dish and spread into an even layer. This will be the first dredge.

In a second shallow dish, whisk together the eggs and milk (or water) until smooth. This is the egg wash.

In a third shallow dish combine the breadcrumbs, grated Parmesan (if using), and dried parsley. Mix until evenly distributed. This is the final coating.

Working with one cutlet at a time, dredge the seasoned chicken in the flour, shaking off excess so there's a light, even dusting.

Dip the floured cutlet into the egg wash, coating completely and letting excess drip back into the dish.

Press the cutlet into the breadcrumb mixture, coating firmly on both sides. Lightly press breadcrumbs into the meat to help them adhere. Transfer the breaded cutlets to a wire rack set over a baking sheet; do not stack them. Repeat with remaining cutlets.

For best results, let the breaded cutlets rest on the rack for 10–15 minutes in the refrigerator — this helps the coating set and reduces shedding in the pan.

Place a large skillet (10–12 inch) over medium-high heat. Add the neutral oil and heat until shimmering but not smoking (about 350°F/175°C if using a thermometer).

If using butter for flavor, add it to the pan once the oil is hot and swirl to combine; the butter will brown slightly and add flavor but keep the temperature regulated with the oil.

Carefully add 1–2 cutlets to the pan without overcrowding (you want space so the oil temperature stays stable). Fry until golden brown and crisp, about 2–3 minutes per side depending on thickness. Use tongs to flip gently.

Transfer cooked schnitzel to a clean wire rack set over a sheet pan or to paper towels to drain briefly. If the racks are used, keep them in a low oven (200°F/95°C) to keep warm while you fry remaining cutlets.

Repeat frying with remaining cutlets, adding more oil only if needed to maintain an approximate 1/8–1/4 inch depth in the pan and consistent frying temperature.

Taste a small piece for seasoning and adjust salt if necessary. Transfer schnitzels to a serving platter, squeeze fresh lemon over each, and garnish with chopped parsley.

Serve immediately with lemon wedges and Dijon mustard or lingonberry jam on the side. Schnitzel is best eaten hot and crisp.