Chicken Schnitzel Recipe

Name: Gilde Brewery & Restaurants Chicken Schnitzel Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 pieces boneless, skinless chicken breasts; 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 cup all-purpose flour; 2 pieces large eggs; 2 tbs whole milk; 2 cups plain dry breadcrumbs (or panko); 0.25 cup grated Parmesan cheese (optional, for breadcrumb mix); 0.5 tsp garlic powder; 0.5 tsp paprika; 0.5 cup vegetable oil (for frying); 2 tbs unsalted butter (optional, for frying); 4 pieces lemon wedges (for serving); 4 servings mashed potatoes (prepared); 4 servings seasonal steamed vegetables (prepared); 4 servings simple green salad (prepared)

Inspired by Gilde Brewery & Restaurant

Time40m

Serves4

Choice of Side

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Ingredients

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Schnitzel

4 pieces Boneless, skinless chicken breasts

1 1/2 tsp kosher salt

1 tsp Black pepper, freshly ground

1 cup 00 bread flour

2 pieces Large eggs

2 tbs whole milk

2 cups plain dry breadcrumbs (or panko)

1/4 cup grated Parmesan cheese (optional, for breadcrumb mix)

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

1/2 cup vegetable oil (for frying)

2 tbs unsalted butter (optional, for frying)

4 pieces lemon wedges (for serving)

Optional sides (choose one)

4 servings mashed potatoes (prepared)

4 servings seasonal steamed vegetables (prepared)

4 servings simple green salad (prepared)

Method

Schnitzel

Prepare chicken

Trim any fat from the chicken breasts. Place one breast between two sheets of plastic wrap or in a zipper bag. Using a meat mallet or heavy skillet, pound the breast from the thickest point outward until it is an even 1/4 inch (6 mm) thickness. Repeat with remaining breasts. Pat the cutlets dry with paper towels. Season both sides evenly with 3/4 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper (reserve remaining salt/pepper for breadcrumb mix if desired).

Set up breading stations

In a shallow dish, add the flour and spread it evenly. In a second shallow bowl, whisk together the eggs and whole milk until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan (if using), garlic powder, paprika, remaining 3/4 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper; mix until homogenous.

Bread the cutlets

Working with one cutlet at a time, dredge the chicken in flour, tapping off excess. Dip into the egg wash, letting excess drip off. Press firmly into the breadcrumb mixture to create an even coating; shake off loose crumbs. Place breaded cutlets on a wire rack or baking sheet. Repeat for all cutlets. For best adherence, let breaded cutlets rest 10 minutes in the refrigerator while you heat the oil.

Heat pan

In a large skillet (cast iron or heavy-bottomed) heat the vegetable oil over medium-high heat until shimmering and a small pinch of breadcrumb sizzles immediately (about 350°F / 175°C if using a thermometer). Add the butter to the pan and swirl to combine; the butter will foam briefly. The fat should be hot but not smoking.

Fry the schnitzels

Working in a single layer (do not overcrowd the pan), carefully add 1–2 cutlets to the hot fat. Fry 3–4 minutes on the first side without moving, until deep golden brown. Flip and fry another 2–3 minutes until the second side is golden and the internal temperature reaches 165°F (74°C). Adjust heat as needed to keep an even golden color without burning. Transfer cooked cutlets to a clean rack or paper towel-lined tray. Repeat with remaining cutlets, adding more oil/butter as needed between batches.

Finish and serve

Season the hot schnitzels lightly with a pinch of salt if desired. Serve immediately with lemon wedges for squeezing over the schnitzel. Offer the chosen side (mashed potatoes, steamed vegetables, or green salad) alongside.

Optional sides (brief prep notes)

Mashed potatoes: Reheat prepared mashed potatoes until steaming, season to taste with butter, salt and pepper, and spoon onto plates alongside schnitzel.

Steamed vegetables: Steam seasonal vegetables until tender-crisp (about 4–6 minutes), toss with a little butter or olive oil, salt and pepper, and serve with the schnitzel.

Green salad: Toss mixed greens with a light vinaigrette just before serving and plate next to schnitzel to add freshness.