Chicken schnitzel is a traditional German dish that features thinly pounded chicken cutlets that have been coated in breadcrumbs and fried! It is extra-crispy, juicy, and loaded with flavor! Plus, it will be on your table in under 20 minutes!
1lbchicken breasts(halved and pounded into thin cutlets)
1lemon(cut into wedges for garnish, optional)
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Instructions
Add your eggs to a small mixing bowl and whisk them together. In a separate shallow bowl, add in your breadcrumbs, salt, and pepper and mix gently to combine.
In a heavy-bottomed skillet or Dutch oven, add ½-1 inch of vegetable oil and heat it to 350°F (175°C). Alternatively, if you have one, you can use a deep fryer.
Using your dredging station, place chicken cutlets into the beaten eggs and knead until fully coated.
Remove the chicken from the eggs, allow the excess to drip off, and then gently press the chicken into the breadcrumbs. Turn and make sure that the chicken is evenly coated.
Work in batches so that you do not overcrowd your frying skillet. Use tongs to gently and carefully place the coated chicken cutlets into the hot oil. Cook the chicken until no pink remains on the inside and the outside has turned a golden-brown color, about 3-4 minutes per side.
Once done, place the fried chicken onto a wire cooling rack placed over a baking dish lined with paper towels (*see note). Allow to drain and then serve with a lemon wedge.
Notes
Avoid draining fried food by placing it directly onto paper towels. This will steam the food and cause it to get soggy.
Skip the oil to make this dish healthier! To bake your schnitzel in the oven, bake at 400°F (200°C) for 15 - 20 mins. This time may vary based on how thick your chicken cutlets were after being pounded. Use an elevated rack (coated with non-stick cooking spray) over a rimmed baking sheet so the chicken is wonderfully crispy.
To store: Place any leftover chicken schnitzel into a shallow, airtight container and refrigerate for up to 4 days.
To freeze: Raw, breaded schnitzels can be wrapped in cling film and frozen in a freezer storage bag for an easy make-ahead meal. Cooked chicken schnitzel also freezes well, but is not as crispy once thawed and reheated. Flash freeze the schnitzels on a parchment paper-lined baking sheet then store in layers, using parchment paper between the schnitzels. Frozen schnitzels are best used within 4-6 weeks to reduce the taste and quality loss.
To reheat: Use your air fryer to reheat your chicken at 375°F (190°C). Reheat for about 4 minutes, making sure to flip halfway. Alternatively, you can preheat your oven to 400°F (205°C). While the oven is preheating, take the chicken out of the fridge and allow it to come to room temperature. Place chicken onto a wire rack over a baking dish and pop it into the oven for about 15 minutes, or until thoroughly heated.
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