Description
Crispy golden chicken schnitzel brings Austrian culinary magic to your dinner table with its perfectly breaded exterior and tender meat. Juicy chicken cutlets deliver delightful crunch that will satisfy hungry diners seeking comfort on a plate.
Ingredients
Scale
Protein:
- 2 chicken breasts (about 1.25–1.5 pounds or 567–680 grams)
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1 1/2 cups plain breadcrumbs
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Wet Ingredients:
- 3 eggs, whisked
- Cooking oil (for frying)
Instructions
- Carefully butterfly the chicken breasts, slicing them horizontally to create delicate, thin cutlets.
- Place the cutlets between plastic wrap and gently tenderize using a meat mallet, creating uniform ¼-inch thick pieces.
- Prepare three distinct seasoning stations: first with a blend of flour, salt, pepper, paprika, and garlic powder; second with whisked eggs; third with crisp breadcrumbs.
- Heat a large skillet with vegetable oil, ensuring a consistent ½-inch depth, bringing the temperature to a precise medium-high heat.
- Meticulously coat each chicken cutlet: first dredge in seasoned flour, ensuring complete coverage; next, dip thoroughly in beaten eggs; finally, roll in breadcrumbs, pressing gently to create a perfect crispy exterior.
- Carefully lower coated cutlets into hot oil, working in small batches to maintain optimal temperature and prevent overcrowding.
- Fry each schnitzel for 2-3 minutes per side, watching for a rich golden-brown color and crisp texture.
- Remove fried schnitzels and drain on paper towels to absorb excess oil, maintaining their delightful crunch.
- Serve immediately with fresh lemon wedges, accompanied by complementary sides like creamy mashed potatoes or a crisp garden salad.
Notes
- Slice chicken breasts carefully to ensure even thickness, preventing uneven cooking and dry spots.
- Use a meat mallet or rolling pin to pound chicken gently, creating uniform cutlets that cook quickly and evenly.
- Keep breading station dry with one hand and wet with the other to prevent clumpy, messy coating.
- Maintain oil temperature around 325°F for crispy, golden-brown exterior without burning the breading.
- Pat chicken dry before breading to help breadcrumbs adhere better and create a crunchier texture.
- Let schnitzel rest briefly on paper towels to drain excess oil and maintain crispiness.
- Customize breadcrumbs by mixing panko with herbs or adding parmesan for extra flavor complexity.
- Make gluten-free by substituting regular flour and breadcrumbs with almond flour or gluten-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 425
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 150 mg