Breaded Chicken Schnitzel Recipe

Prepare the chicken

If using whole chicken breasts, butterfly and then place each breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even thickness of about 1/4 inch (6 mm). If you buy cutlets, trim any excess fat and ensure they are about 1/4 inch thick. Pat dry with paper towels.

Season and set up breading station

Season both sides of the flattened chicken lightly with 1 tsp salt and 1/2 tsp pepper. In three shallow wide dishes, put: (1) flour seasoned with 1 tsp salt, 1/2 tsp pepper, and paprika; (2) beaten eggs mixed with milk; (3) breadcrumbs combined with Parmesan (if using).

Bread the cutlets

Working one at a time, dredge a chicken cutlet in the seasoned flour, shaking off excess. Dip into the egg mixture, allowing excess to drip back into the bowl. Press firmly into the breadcrumbs to coat fully, pressing to adhere. Place breaded cutlets on a tray and let rest 10 minutes to help the coating set.

Heat fat for frying

In a large skillet (preferably 10–12 inch) heat 1/2 cup neutral oil over medium-high heat until shimmering and a light ripple forms (about 350°F / 175°C if using a thermometer). Reduce heat to medium. Add 2 tablespoons butter to melt into the oil for flavor.

Fry the schnitzels

Fry 2 cutlets at a time (do not overcrowd) for 2.5–3 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C or juices run clear). Adjust heat to keep oil hot but not smoking. Transfer cooked schnitzels to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while you fry remaining cutlets.

Make the sauce

After frying the last schnitzel, reduce heat to low and carefully pour off excess oil from the skillet, leaving about 1 tablespoon of oil and any browned bits. Add 2 tablespoons butter to the pan and melt over low heat. Add rinsed capers and sauté 30 seconds. Pour in lemon juice and add lemon zest, scraping up browned bits. Simmer gently for 30–60 seconds until slightly reduced. Season with 1/4 tsp salt and 1/4 tsp pepper. Stir in chopped parsley and remove from heat.

Finish schnitzels

Spoon the warm lemon-caper butter over the schnitzels on the serving platter or in the skillet briefly, tilting the pan to coat evenly. Serve immediately with lemon wedges and extra parsley.

Make sure all components used for breading (flour, egg wash, breadcrumbs) are prepared before you start frying. Resting breaded cutlets helps keep the coating from falling off. If you prefer a lighter crust, use panko only; for a more compact crust, mix finer breadcrumbs or add Parmesan.