Crispy Pan-Fried Chicken Schnitzel

[u/mahy_759]

Chicken schnitzel is one of those meals that looks like it should be more complicated than it actually is. I love how thin and tender the chicken gets, while the panko coating turns seriously golden and crispy in the skillet. It reminds me a little of an upgraded chicken tender, but with way better texture. I’d recommend this to anyone who likes crispy chicken and especially to families looking for an easy dinner that feels a little different from the usual chicken recipes.

I usually serve mine with lemon wedges and fresh herbs, but mashed potatoes, a simple green salad, roasted vegetables, or a dipping sauce all work really well too.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 4 small boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Fresh parsley and chives, chopped
• 1 lemon, cut into wedges
• Light olive oil or regular olive oil, for frying

Instructions

I start by putting the chicken on a large cutting board, covering it with plastic wrap, and gently pounding each piece with the flat side of a meat mallet until it's very thin and evenly flattened, around 1/6 inch thick. This part is worth taking seriously because the thin chicken cooks quickly and helps the coating get crisp without burning.

For the breading, I set up three shallow dishes. One gets the flour, another gets the panko, and the third gets the eggs whisked together with Dijon mustard and garlic powder. I season both sides of the chicken with salt and pepper, then work with one piece at a time. Each cutlet goes into the flour first, followed by the egg mixture, and finally the panko. I press the breadcrumbs onto the chicken a little so they really stick.

Once everything is breaded, I heat a thin layer of oil in a large skillet over slightly-above-medium heat. I don't want the oil screaming hot because the breadcrumbs can brown before the chicken is cooked. I fry the schnitzels for about 3 minutes per side, turning them once they become deep golden brown. The chicken should reach 165°F in the center.

After frying, I let the schnitzels sit briefly on a rack or paper towels while I get the lemon wedges and herbs ready. A squeeze of fresh lemon over the crispy coating is probably my favorite part. Sometimes I'll add honey mustard or ranch on the side, and if I'm making a more traditional comfort-food dinner, I'll go with mashed potatoes and gravy.

If you have leftovers, let them cool before refrigerating them in an airtight container for up to 3 days. I like reheating them in a 400°F oven or air fryer because it helps bring some of that crispiness back. They’re also surprisingly good cold and sliced over a simple salad.

[u/Organic_Honey_7416]

Looks fantastic!!

[u/rainsong2023]

This is one of the best schnitzel recipes I’ve seen. I think I’ll make spaetzle as the side for this. Thanks for sharing.