Breaded Fried Chicken Schnitzel
This Chicken Schnitzel features thin, juicy chicken cutlets coated in crispy golden breadcrumbs and pan-fried to perfection. The exterior is light and crunchy, while the inside stays tender and juicy. Traditionally served with lemon wedges and simple sides, it’s a timeless comfort meal — Mediterranean in freshness and European in style.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
For the Chicken:
2 large chicken breasts, halved horizontally
Salt and black pepper, to taste
½ tsp garlic powder
½ tsp paprika
For Breading:
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
2 tbsp grated Parmesan cheese
For Frying:
¼ cup neutral oil (sunflower, canola oil)
1 tbsp olive oil
For Serving:
Lemon wedges
Fresh parsley, chopped
Instructions
1. Prep the Chicken
Slice chicken breasts in half horizontally to make 4 thin fillets.
Place each between two sheets of plastic wrap or parchment paper and pound gently with a meat mallet or rolling pin until about ¼ inch (6 mm) thick.
Season both sides with salt, pepper, garlic powder, and paprika.
2. Prepare the Breading Station
Set up 3 shallow bowls:
1️⃣ Flour
2️⃣ Beaten eggs
3️⃣ Breadcrumbs + Parmesan (optional)
Dredge each chicken fillet in flour (shake off excess), then dip in egg, and finally coat evenly in breadcrumbs. Press gently so the coating sticks well.
3. Fry the Schnitzel
Heat oil (and butter, if using) in a large skillet over medium-high heat.
When the oil shimmers, carefully add chicken (don’t overcrowd the pan).
Fry for 3–4 minutes per side, until deep golden brown and crispy.
Transfer to a wire rack or paper towel–lined plate to drain excess oil.
4. Serve
Serve hot with lemon wedges, parsley, and your favorite sides such as:
Crispy rosemary potatoes
Creamy Dijon sauce
Mediterranean cucumber salad
Garlic rice or herbed couscous
Optional Variations
Parmesan Schnitzel: Add extra Parmesan to breadcrumbs for a nutty flavor.
Mediterranean Twist: Mix dried oregano or thyme into the breadcrumbs.
Air Fryer Version: Cook at 400°F (200°C) for 10–12 minutes, flipping halfway through, until golden and crisp.
Tips for Perfect Schnitzel
Always pound evenly — thin, even cutlets fry quickly and stay juicy.
Use medium-high heat so the crust crisps before the inside overcooks.
Don’t skip the lemon squeeze — it brightens every bite.
For ultra-crispy texture, use panko breadcrumbs and double-coat the chicken (dip again in egg and breadcrumbs before frying).
Frequently Asked Questions
Q: What oil is best for frying?
Use neutral oils with high smoke points — sunflower, canola, or light olive oil are best.
Q: Can I bake it instead of frying?
Yes! Bake at 425°F (220°C) on a lightly oiled sheet for 18–20 minutes, flipping halfway through, until crispy and golden.
Q: Can I make it ahead?
Yes — bread the schnitzels, place on a tray, and refrigerate for up to 4 hours before frying.
Nutritional Information
Calories: 420 kcal
Protein: 38 g
Fat: 20 g
Carbs: 25 g