Crispy Chicken Schnitzel
36 min
|
easy
|
low-fat
Recipe by Eunice
Introduction
This crispy chicken schnitzel is clutch for weeknight dinners, casual company, or slicing into killer sandwiches.
Thin, evenly pounded cutlets get a proper seasoning hit of salt, pepper, garlic, paprika, and a little chicken bouillon, then the flour-egg-breadcrumb dip for a shatteringly crisp crust, juicy center, and a bright squeeze of lemon.
I first enjoyed chicken schnitzel in Munich at Andy’s Krablergarten in June 2025, served with a large potato salad, crispy, golden, and comforting, and it quickly became one of my favorite meals from the trip.
Ingredients (4 servings)
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Ingredients:
- 4 boneless, skinless chicken breasts boneless, skinless chicken breast 2.67 lb
- ¾ tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 tsp granulated chicken bouillon chicken bouillon powder 0.17 oz
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- 2 large eggs large eggs 2 ct
- 2 Tbsp whole milk whole milk 1 fl oz
- 1½ cups plain breadcrumbs plain breadcrumbs 5 oz
- ½ tsp paprika sweet paprika 0.04 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- vegetable oil vegetable oil
For Serving:
- lemon wedges lemon 0.13 ct (for lemon wedges)
How to Make Crispy Chicken Schnitzel
-
Split and flatten the chicken
Place a chicken breast on a board and halve it horizontally to make two thin cutlets.
Lay each cutlet between two sheets of parchment and pound to an even 1/4 inch thickness using a meat mallet or the bottom of a skillet.
Pat dry thoroughly so the coating adheres like a boss.
-
Set up the seasoning and dredging station
In one shallow dish, combine the flour with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and half the chicken bouillon powder.
In a second dish, whisk eggs with milk and a pinch of salt.
In a third dish, mix breadcrumbs with the remaining bouillon powder, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, and the remaining pepper.
Bouillon is salty, so keep your hand light with extra salt now and adjust after frying.
-
Dredge like you mean it
Work one cutlet at a time: coat in seasoned flour, shaking off excess.
Dip into the egg mixture, letting the extra drip off.
Press firmly into the breadcrumb mix, really packing the crumbs on both sides and along the edges for full coverage.
Use one hand for dry and the other for wet so you do not bread your fingers.
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Rest the breaded cutlets
Set the coated cutlets on a wire rack and let them stand 10 minutes to hydrate the crumbs and lock on the crust.
-
Fry to golden perfection
Heat 1/4 inch of neutral oil in a large skillet over medium to medium-high until it reaches 350 to 360 F.
Slide in 2 cutlets without crowding and fry 2 to 3 minutes per side until deep golden and crisp.
If the color runs ahead of doneness, lower the heat; if they look pale at 3 minutes, bump it up slightly.
-
Drain and season
Transfer cutlets to a clean wire rack set over a sheet pan to stay crisp.
Hit with a tiny pinch of salt while hot so it sticks and wakes up the crust.
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Serve with lemon
Plate immediately with lemon wedges and squeeze right before biting so the crust stays crackly.
Substitutions
- Breadcrumbs -> panko or crushed plantain chips
- Panko gives a lighter, airier crunch, while crushed salted plantain chips bring a wild savory-sweet snap and a deeper golden color without getting greasy.
- All-purpose flour -> rice flour or cornstarch
- Rice flour or cornstarch makes a thinner, glassy crust that shatters on contact and stays crisp longer after frying.
- Milk in the egg wash -> 1 tablespoon mayo thinned with 1 tablespoon water
- The mayo adds a whisper of richness and helps crumbs cling, boosting juiciness without changing the flavor profile.
Tips
- Even thickness is non-negotiable
- If some spots are thicker, they will steam while the thin edges burn; pound to an even 1/4 inch so the whole cutlet fries uniformly.
- Season in layers, not just on top
- Mixing bouillon, paprika, garlic, salt, and pepper into both flour and crumbs builds flavor all the way through instead of relying on a final sprinkle.
- Oil temperature is your steering wheel
- Aim for 350 to 360 F; too cool and they drink oil, too hot and they scorch before cooking; a clip-on thermometer keeps you honest.
- Rack, not paper towels
- Draining on a rack lets steam escape so the underside stays crunchy; paper towels trap moisture and soften the crust.
- Work in batches and skim
- Fry two at a time and skim stray crumbs between batches so they do not burn and tint the next round bitter.
- Hold warm the right way
- Keep finished schnitzel on a rack in a 250 F oven for up to 20 minutes so guests get that fresh-fried snap without overcooking.
- Lemon timing matters
- Squeeze at the table, not over the pan, so the acid pops and the crust stays audibly crisp.
Nutrition Facts *
| Energy | 580 | kcal |
|---|---|---|
| Protein | 46 | g |
| Total Fat | 7 | g |
| Carbohydrates | 74 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My coating falls off when I flip. What went wrong?
- Either the chicken was wet, the oil was not hot enough, or you skipped the 10 minute rest; pat dry, preheat oil to 350 to 360 F, and rest breaded cutlets on a rack before frying.
- The schnitzel is browning too fast but still raw inside. Help.
- Lower the heat slightly to bring the oil to about 340 F and fry a touch longer; pounding thinner also fixes this for the next batch.
- Can I bake or air-fry this?
- Yes; for baking, spray both sides with oil and bake at 425 F on a rack for 12 to 16 minutes flipping once, and for air-fryer cook at 400 F for 8 to 10 minutes flipping halfway until crisp and cooked through.
- How do I keep leftovers crisp?
- Reheat on a rack at 400 F for 8 to 10 minutes until hot and crunchy; avoid the microwave unless you like soggy coats, which we do not.
- Is clarified butter or ghee better than neutral oil?
- Absolutely; clarified butter brings classic schnitzel flavor and browns beautifully without burning, but keep the temperature in check so the crust does not overcolor.
- How do I know it is done without overcooking?
- At 1/4 inch thick, 2 to 3 minutes per side usually does it; if you want a number, pull at 155 F and let carryover bring it to 160 F while it rests on the rack.
Serving Suggestions
Serve with a sharp cucumber-dill salad and crushed herbed potatoes, or go New York deli style with a lemony slaw and a drizzle of hot honey for sweet heat against the salty crust.
For a killer twist, swipe the schnitzel with garlicky schug or chimichurri and tuck it into a toasted brioche with pickles for the crunch-on-crunch situation you deserve.
More pairings:
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