Breaded and Fried Chicken Schnitzel
This chicken schnitzel is thinly pounded, lightly seasoned, coated in a crisp breadcrumb crust, and pan-fried until perfectly golden. It’s simple, comforting, and incredibly versatile—serve it with lemon wedges, creamy sauces, or a fresh Mediterranean-style salad.
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Servings: 4
Ingredients
2 large boneless, skinless chicken breasts
Salt & black pepper
½ cup all-purpose flour
2 large eggs
1 tbsp milk or water
1½ cups breadcrumbs (panko for extra crunch)
½ tsp paprika
½ tsp garlic powder
Neutral oil for frying (sunflower or vegetable)
Lemon wedges, for serving
Instructions
Prepare the Chicken
Slice each chicken breast horizontally to make thin cutlets.
Place between parchment and pound to even thickness (about ¼ inch).
Season both sides with salt and pepper.
Set Up Breading Station
Bowl 1: flour
Bowl 2: eggs + milk, whisked
Bowl 3: breadcrumbs mixed with paprika and garlic powder
Bread the Chicken
Dredge chicken in flour → egg → breadcrumbs, pressing gently to coat.
Fry
Heat oil (about ½ inch deep) in a skillet over medium heat.
Fry chicken 3–4 minutes per side until golden and cooked through.
Transfer to paper towels to drain.
Serve
Serve hot with lemon wedges.
Notes & Tips
Don’t overcrowd the pan—fry in batches.
Oil should be hot but not smoking (about 350°F / 175°C).
Season breadcrumbs lightly—flavor should be clean, not overpowering.
Rest chicken 2 minutes before serving for juiciness.
Frequently Asked Questions
Can I bake it instead?
Yes—bake at 425°F (220°C) for 18–20 minutes, flipping once.
Can I make it ahead?
Bread ahead and refrigerate up to 6 hours before frying.
How do I keep it crispy?
Place fried schnitzel on a rack, not directly on paper towels.
Nutritional Information
Calories: 420 kcal
Protein: 32 g
Carbohydrates: 28 g
Fat: 18 g