Description
This classic Chicken Schnitzel recipe features tender boneless, skinless chicken breasts pounded thin, breaded with panko crumbs, and pan-fried to a golden crisp. Enhanced with Dijon mustard, garlic powder, and fresh herbs, it serves up a flavorful and crunchy main course perfect for a quick and satisfying meal.
Ingredients
Chicken
- 4 (5 oz. each) boneless skinless chicken breasts
Breading
- 1 1/2 cups panko bread crumbs (plus a little more if needed)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 Tbsp Dijon mustard
- 3/4 tsp garlic powder
- Salt and black pepper, to taste
Herbs and Garnish
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp minced fresh chives (optional)
- 1 fresh lemon, cut into wedges (for serving)
Cooking Oil
- 6 Tbsp light olive oil
Instructions
- Pound the Chicken: Place chicken breasts on a large cutting board and cover with plastic wrap. Using a meat mallet, pound each piece very thin until it reaches an even thickness of about 1/6 inch. This ensures quick, even cooking and tenderness.
- Prepare Breading Stations: Pour the panko breadcrumbs into a shallow dish, such as a pie dish. Pour the flour into a second shallow dish. In a third shallow dish, whisk together the eggs, Dijon mustard, and garlic powder until well blended.
- Season Chicken: Season both sides of each pounded chicken piece generously with salt and black pepper.
- Bread the Chicken: Working with one piece at a time, first dredge both sides of the chicken in the flour, shaking off any excess. Then dip both sides into the egg mixture, again shaking off excess. Finally, press both sides thoroughly into the panko breadcrumbs to coat well. Place the breaded chicken back onto the cutting board.
- Heat Oil: Heat 3 tablespoons of light olive oil in each of two 12-inch skillets over medium-high heat. Alternatively, use one skillet and cook in two batches, wiping it clean with damp paper towels between batches.
- Cook Chicken: Cook two pieces of chicken in each skillet for about 3 minutes per side. The schnitzel should turn golden brown and reach an internal temperature of 165°F (74°C). Add a little more oil if needed when turning the chicken to the second side.
- Serve: Serve the chicken schnitzel warm, garnished with the chopped fresh parsley and optional chives. Offer lemon wedges on the side for spritzing over the schnitzel, adding a bright, fresh flavor.
Notes
- Ensure chicken breasts are pounded evenly thin for uniform cooking and crispiness.
- You can substitute panko breadcrumbs with regular breadcrumbs, but panko provides a lighter, crunchier texture.
- Use a meat thermometer to check for doneness to avoid undercooking or overcooking.
- If you don’t have fresh herbs, dried parsley can be used but reduce quantity as dried herbs are more potent.
- For a healthier version, consider using less oil or air frying the schnitzel, although traditional flavor and texture might vary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German
