Chicken Schnitzel Recipe
Make Chicken Schnitzel Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
Optional garnish / sides
Method
For the chicken
Prepare and pound the chicken
Trim any fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a large resealable bag. Using a meat mallet or the flat side of a heavy pan, gently pound each breast to an even thickness about 1/4 inch (0.6 cm). Even thickness ensures quick, even cooking.
Season
Season both sides of the pounded chicken with 3/4 teaspoon salt and 1/2 teaspoon black pepper (reserve the remaining salt/pepper for flour/egg steps if desired).
Set up breading stations
Place the flour in a shallow dish and season with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. In a second shallow dish, whisk the 2 large eggs with 3 tablespoons whole milk until combined. In a third shallow dish, combine breadcrumbs, grated Parmesan, 1 teaspoon paprika, and 1/2 teaspoon garlic powder; mix well.
Dredge the chicken
Working with one breast at a time, lightly coat the chicken in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Press firmly into the breadcrumb mixture, coating both sides and the edges. Place the breaded cutlets on a wire rack set over a baking sheet; this keeps them from going soggy while you bread the rest.
Heat the oil
In a large skillet (preferably cast iron) heat 1 cup vegetable oil and 2 tablespoons butter over medium heat until the butter melts and the oil registers 325-350°F (160-175°C) or a small piece of breadcrumb sizzles immediately and steadily when added. Use medium heat to prevent over-browning before the chicken cooks through.
Fry the schnitzels
Add 2 breaded cutlets to the hot oil at a time without crowding. Fry 3-4 minutes per side, or until golden brown and an instant-read thermometer in the thickest part reads 160-165°F (71-74°C). Adjust heat as needed so the exterior browns evenly without burning. Transfer cooked cutlets to a paper towel-lined plate or wire rack and season lightly with a pinch of salt immediately.