Chicken Schnitzel Recipe

1. Prepare chicken

Pat the chicken breasts dry. If breasts are thick, slice each breast horizontally to make two thinner cutlets or place between plastic wrap and pound gently with a meat mallet to an even thickness of about 1/4 inch (6 mm). Trim any excess fat.

2. Season flour

Place the flour on a shallow plate and stir in 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp paprika (if using). Mix to combine.

3. Beat eggs

In a shallow bowl whisk the eggs with the 2 tablespoons milk until smooth.

4. Prepare breadcrumbs

Place breadcrumbs in a third shallow plate or tray. Season breadcrumbs lightly with remaining 1/2 tsp salt and a pinch of pepper; mix.

5. Dredge chicken

Working one piece at a time: dredge a cutlet in the seasoned flour, shaking off excess; dip into the egg mixture, allowing excess to drip off; press into the breadcrumbs until thoroughly coated. Place breaded cutlets on a wire rack or tray. Repeat with remaining cutlets.

6. Rest before frying

Let breaded cutlets rest for 10–15 minutes at room temperature (this helps the coating adhere and prevents it from falling off in the pan).

7. Heat fat

In a large skillet (preferably heavy-bottomed) heat the vegetable oil over medium-high heat until shimmering and a pinch of breadcrumb sizzles on contact. Add butter if using; when the foam subsides and the fat is hot (about 350°F / 175°C), reduce heat to medium.

8. Fry schnitzels

Fry cutlets in a single layer, do not overcrowd the pan. Cook 2–3 minutes per side until golden-brown and crisp. Adjust heat as needed so coating browns but does not burn. Internal temperature should reach 165°F (74°C) or no longer pink in center. Transfer cooked schnitzels to a paper towel–lined tray or wire rack; keep warm in a low oven (200°F / 95°C) while finishing remaining cutlets.

9. Combine all aioli ingredients (mayonnaise, Greek yogurt, lemon juice, lemon zest, freshly ground black pepper, minced garlic, Dijon mustard, olive oil, and 1/4 tsp salt) in a small bowl. Whisk until smooth and homogenous. Taste and adjust seasoning — add more lemon for brightness, more pepper for bite, or a pinch more salt if needed. Refrigerate for at least 10 minutes to let flavors meld; bring to room temperature before serving if chilled.

10. Plate schnitzels whole or slice into strips for hors d'oeuvre service. Spoon or pipe lemon pepper aioli alongside or lightly dollop on each piece. Garnish with chopped parsley and lemon wedges. Serve immediately so schnitzels remain crisp. If using greens, place a small bed under each piece for presentation.