Description
A delicious, golden-brown crispy chicken schnitzel recipe that achieves the perfect balance of crunchy exterior and juicy interior. Ready in just 35 minutes, this recipe uses a special panko breading technique for maximum crispiness.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
- 1 tsp lemon zest
- Salt and freshly ground black pepper, to taste
- 1 cup vegetable oil for frying
- Lemon wedges for serving
Instructions
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or heavy-bottomed pan, gently pound the chicken to an even thickness of about ¼-inch.
- Season both sides of each flattened chicken breast with salt and pepper.
- Create a three-step breading station: Place flour in one shallow dish, beaten eggs in another, and in the third dish, combine panko breadcrumbs with garlic powder, paprika, parsley, and lemon zest.
- Working with one piece at a time, dredge the chicken first in flour (shaking off excess), then dip into beaten eggs, and finally press into the seasoned breadcrumb mixture, ensuring an even coating on both sides.
- Allow the breaded chicken to rest on a wire rack for 5-10 minutes.
- In a large, heavy-bottomed skillet, heat oil over medium-high heat until it reaches approximately 350°F.
- Carefully place the breaded chicken into the hot oil, cooking for about 3-4 minutes per side until golden brown and crispy.
- Transfer the fried schnitzel to a paper towel-lined plate to drain excess oil. Let rest for 2-3 minutes before serving.
Notes
- For extra crispiness, press the breadcrumbs firmly onto the chicken.
- Don’t skip the resting period after breading—this helps the coating adhere properly during frying.
- Test oil temperature by dropping a few breadcrumbs in—they should sizzle immediately but not burn.
- Work in batches if necessary—overcrowding the pan reduces crispiness.
- For a healthier option, air fry at 390°F for 12-14 minutes or bake at 425°F for 20-25 minutes on a wire rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Austrian
Nutrition
- Serving Size: 1 schnitzel
- Calories: 420 kcal
- Sugar: 1g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 175mg
Keywords: crispy chicken schnitzel, breaded chicken, pan-fried chicken, chicken dinner, golden-brown schnitzel, easy chicken recipe, weeknight dinner