Chicken Schnitzel Recipe

Prepare chicken

Place each chicken breast between two pieces of plastic wrap or in a large resealable bag. Use a meat mallet or rolling pin to pound each breast to an even thickness of about 1/4 inch (6 mm). Trim any ragged edges so pieces are roughly the same footprint. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt/pepper for breadcrumbs if desired).

Set up breading station

Place the flour in a shallow dish and season with a pinch of salt and pepper. In a second shallow bowl whisk together the 2 large eggs and 2 tablespoons whole milk until smooth. In a third shallow bowl combine the 2 cups breadcrumbs, 1/4 cup grated Parmesan (if using), 1/2 tsp paprika, 1/2 tsp garlic powder, and remaining 1/2 tsp kosher salt and 1/2 tsp black pepper; mix well.

Bread the chicken

Working with one piece at a time, dredge a pounded breast in the seasoned flour and shake off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to coat both sides. Place breaded cutlet on a rack or plate. Repeat with remaining breasts. For an extra-crisp crust, double-dip: return to egg and breadcrumbs once more and press to adhere.

Heat the fat

In a large heavy skillet (preferably cast-iron or stainless steel) add 1 cup vegetable oil and 2 tablespoons butter. Heat over medium-high heat until the butter has melted and the oil registers 350°F (175°C) or a breadcrumb sizzles immediately when dropped in. You want enough fat to shallow-fry so it comes about 1/8–1/4 inch up the side of the schnitzel when in the pan.

Fry the schnitzel

Working in batches so you don't crowd the pan, carefully add breaded cutlets. Fry 2–3 minutes per side until deep golden brown and cooked through (internal temperature 165°F / 74°C). If the crust browns too quickly before the center cooks, reduce heat slightly. Transfer cooked schnitzels to a wire rack set over a sheet pan or paper towels to drain. Sprinkle lightly with additional salt while still hot.

Finish and serve

If desired, add a pat of butter to the pan and spoon the foaming butter over the schnitzels for extra flavor once most batches are cooked. Serve schnitzels hot with lemon wedges and chopped parsley sprinkled on top.

If serving potatoes: preheat oven to 425°F (220°C). Toss 1 lb baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes, turning once, until golden and tender. Serve alongside schnitzel.