Chicken Schnitzel Recipe

Prepare chicken

Trim any visible fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a large zip-top bag and gently pound with a meat mallet or heavy skillet until the thickness is about 1/4 to 1/3 inch. Aim for even thin cutlets so they cook quickly and evenly.

Season both sides of the pounded cutlets with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Lightly dust each cutlet with the 1/2 cup all-purpose flour, shaking off excess. Set aside on a plate while you assemble the breading station.

Make egg wash

In a shallow bowl, whisk together 2 large eggs and 2 tablespoons whole milk until smooth.

Prepare breadcrumbs

In a separate shallow dish combine 1 1/2 cups breadcrumbs, 1/4 cup grated Parmesan (if using), 1 tsp dried parsley, 1/2 tsp fine salt and 1/4 tsp black pepper. Mix evenly.

Bread the cutlets in three steps: first dredge a cutlet in the seasoned flour (press lightly to adhere), shake off excess; then dip fully into the egg wash, allowing excess to drip off; finally press into the breadcrumb mixture to coat thoroughly on both sides. Place breaded cutlets on a rack or plate and repeat for remaining cutlets. For an extra-crisp finish, let breaded cutlets rest 10 minutes in the refrigerator to allow coating to set.

Heat oil

Pour 1/2 cup non-GMO sunflower oil into a large skillet (preferably cast iron or heavy-bottomed) — you want about 1/8 to 1/4 inch depth of oil so the cutlets shallow-fry. Heat over medium-high until the oil registers 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Fry cutlets in batches: carefully add 1–2 cutlets to the hot oil without crowding. Fry 2–3 minutes per side, adjusting time so breading is golden brown and internal temperature of the thickest part reaches 165°F (74°C). Use tongs to flip gently to avoid knocking off the coating. If the coating browns too quickly, reduce heat slightly.

Transfer cooked cutlets to a paper-towel-lined plate or wire rack to drain and keep warm. Repeat with remaining cutlets, adding a little more oil if the pan becomes dry.

Serve each chicken schnitzel with lemon wedges and optional ketchup or dipping sauce on the side. Squeeze lemon over cutlet just before eating for brightness. For kids, cut into strips for easy handling.