This homemade Chicken Schnitzel is an absolute favorite in our house. Thinly sliced chicken, coated in breadcrumbs, and pan-fried to golden perfection. You’ll love the contrast between the crispy exterior and the juicy, tender chicken center, with a sprinkle of salt and a squeeze of fresh lemon on top.
Video Chicken Schnitzel
How to Cut Chicken into Cutlets?
Cutlets are ideal for frying because they cook at the same rate and pounding the chicken makes it more tender. Cut the chicken breasts in half lengthwise. Place cutlets between two sheets of plastic wrap or wax paper. Use a meat mallet, rolling pin, or the bottom of a heavy saucepan to pound the chicken thin, about ¼-inch. Cut each cutlet in half to make 8 pieces (they are easier to fry when they aren’t huge)
How to Make Chicken Schnitzel
- Chicken – Cut and pound your chicken into cutlets as directed (see above).
- Breading Stations – Set up three medium shallow bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.
- Dredge – Fully coat both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl, and finally, cover the chicken with bread crumbs. Repeat with the remaining cutlets. If time permits, let the breaded cutlets rest for 10 minutes and the breading will stick better when frying.
- Cook – Heat a large non-stick or cast iron pan over medium heat and add enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan with space between each piece. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Use a splatter screen to keep your stove clean.
- Finish – Transfer the cutlets to a paper towel-lined wire rack or plate. Immediately sprinkle the cutlets with salt. Repeat with the remaining cutlets, adding more oil as needed. To serve, garnish with parsley if desired and squeeze the lemon wedges over the top.
You can test the chicken for doneness one of two ways – If you slice a cutlet with a knife, it should not be pink in the center and the juices should run clear. You can also check by inserting an instant-read thermometerinto the side of the cutlet and it should reach 165˚F when it’s cooked through.
Pro Tip:
The key to flavor with any fried food is to sprinkle it with salt as soon as it comes out of the oil. We also love a squeeze of fresh lemon juice over the crispy cutlet for good measure.
