- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 100 g
- 150 g
- 1 tsp
- ½ tsp
- ½ tsp
- 200 ml
Process
Timers built in · swap anything · ask as you cook
Place each chicken breast between two sheets of plastic wrap. Pound with a meat mallet or rolling pin to an even thickness of about 0.5 cm. Pat dry with paper towels.
Set up three shallow dishes. In the first, mix the flour with salt, pepper, and paprika if using. In the second, beat the eggs. In the third, spread the breadcrumbs.
Working with one piece at a time, dredge the chicken in the flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Press into the breadcrumbs, coating evenly. Place on a plate or wire rack. Repeat with remaining chicken.
Heat vegetable oil in a large skillet over medium-high heat until it reaches about 175°C. To test, drop a breadcrumb into the oil; it should sizzle immediately.
Carefully place two schnitzels in the skillet. Fry for 2–3 minutes per side, until golden brown and cooked through (internal temperature 75°C). Adjust heat as needed to prevent burning.
Transfer cooked schnitzels to a plate lined with paper towels to drain. Repeat with remaining schnitzels, adding more oil if needed.
Serve hot with lemon wedges.
Kitchen notes
Kitchen notes
- Pounding the chicken to an even thickness is crucial for even cooking; if one side is thicker, it will cook unevenly and may dry out.
- Do not skip the flour step; it helps the egg adhere and prevents the coating from sliding off during frying.
- Maintain the oil temperature at around 175°C. If the oil is too hot, the breadcrumbs will burn before the chicken is cooked; if too low, the coating will absorb oil and become greasy.
- For extra crispy schnitzel, after breading, let the coated chicken rest in the refrigerator for 15 minutes before frying. This helps the coating set.
Substitutions
- chicken breasts→chicken thighs (boneless, skinless) or turkey cutlets
- breadcrumbs→panko or crushed cornflakes for a different texture
- vegetable oil→canola or sunflower oil
Storage & reheating
Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a preheated oven at 180°C for 8-10 minutes, until heated through and crispy. Avoid microwaving, as it will make the coating soggy. For freezing, wrap each cooked schnitzel tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Reheat from frozen in a 200°C oven for 15-20 minutes.
FAQ
The questions we get asked most
Why did my breading fall off during frying?
The breading likely fell off because the chicken was too wet, or you did not press the breadcrumbs firmly onto the chicken. Make sure to pat the chicken dry before dredging, and press the breadcrumbs so they adhere well. Also, letting the coated chicken rest for 10-15 minutes before frying helps the coating set.
Can I use panko instead of regular breadcrumbs?
Yes, panko breadcrumbs work well and give a lighter, crispier texture. Use the same amount as regular breadcrumbs. Just be gentle when pressing them onto the chicken, as panko can be more fragile.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 75°C on an instant-read thermometer. Alternatively, cut into the thickest part; the meat should be white and opaque, with no pink. The coating should be golden brown.
Can I make chicken schnitzel ahead of time?
Yes, you can bread the schnitzels up to 4 hours in advance and keep them in the refrigerator, covered. Fry them just before serving. You can also cook them ahead and reheat in the oven, but they are best fresh.
What oil is best for frying schnitzel?
Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil. Olive oil can be used but may smoke at higher temperatures. The oil should be about 175°C for even frying.
How can I prevent the schnitzel from becoming greasy?
Maintain the oil at the correct temperature (around 175°C). If the oil is too cool, the breading absorbs oil. Also, drain the cooked schnitzels on paper towels or a wire rack to remove excess oil.
Can I bake chicken schnitzel instead of frying?
Yes, for a lighter version, place breaded schnitzels on a baking sheet lined with parchment paper, drizzle with a little oil, and bake at 200°C for 15-20 minutes, flipping halfway. They will be less crispy but still tasty.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
