Crispy Chicken Schnitzel Recipe
Introduction
Crispy Chicken Schnitzel is a classic, beloved dish that features tender chicken cutlets coated in a golden, crunchy breadcrumb crust. It’s quick to prepare and perfect for a satisfying meal any day of the week.
Ingredients
- 4 chicken cutlets
- 1 cup breadcrumbs
- 2 eggs
- Oil for frying
Instructions
- Step 1: Beat the eggs in a shallow bowl. Dip each chicken cutlet into the eggs, then press it firmly into the breadcrumbs until evenly coated.
- Step 2: Heat oil in a large skillet over medium heat. Fry the breaded chicken cutlets for 3-4 minutes on each side or until golden brown and crispy. Drain on paper towels before serving.
Tips & Variations
- Use panko breadcrumbs for an extra crispy texture.
- Add some grated Parmesan and Italian herbs to the breadcrumbs for more flavor.
- Serve with lemon wedges and a simple salad for a fresh finish.
Storage
Store leftover schnitzel in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to keep the coating crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of cutlets?
Yes, you can use boneless, thinly sliced chicken thighs. They will be juicier but may need slightly longer cooking time.
What oil is best for frying schnitzel?
Neutral oils with a high smoke point like vegetable, canola, or sunflower oil work best for frying schnitzel evenly without burning.
PrintCrispy Chicken Schnitzel Recipe
Crispy Chicken Schnitzel is a classic dish featuring tender chicken cutlets coated in a crunchy breadcrumb crust and fried to golden perfection. This easy-to-make recipe delivers a satisfying crunch with every bite, perfect as a main course for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: German
Ingredients
Chicken
- 4 chicken cutlets (about 6 oz each)
Breading
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- 2 large eggs
Cooking
- 1/4 cup vegetable oil (for frying)
- Salt and pepper, to taste
Instructions
- Prep the Chicken: Lightly season the chicken cutlets with salt and pepper on both sides to enhance flavor before breading.
- Prepare the Breading Station: In one shallow dish, beat the eggs until smooth. In another dish, place the breadcrumbs for coating.
- Bread the Chicken: Dip each chicken cutlet first into the beaten eggs, ensuring it is fully coated, then dredge it in the breadcrumbs pressing gently so the crumbs adhere well on all sides.
- Heat the Oil: Pour the vegetable oil into a large skillet and heat over medium heat until shimmering but not smoking, about 3-4 minutes.
- Fry the Schnitzel: Place the breaded chicken cutlets carefully into the hot oil. Fry each side for about 3-4 minutes or until the coating is golden brown and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
- Drain and Serve: Remove the schnitzel from the skillet and place on a plate lined with paper towels to drain excess oil. Serve immediately while crispy.
Notes
- For extra flavor, you can season the breadcrumbs with garlic powder, paprika, or dried herbs.
- Panko breadcrumbs will give a lighter, crispier coating compared to regular breadcrumbs.
- Use a meat mallet to pound the chicken cutlets evenly if they are uneven in thickness to ensure uniform cooking.
- Keep the oil temperature steady to avoid soggy schnitzel; if too cool, the coating absorbs oil; if too hot, breadcrumbs burn.
- This schnitzel can be served with lemon wedges, potato salad, or a fresh green salad.
Keywords: chicken schnitzel, crispy chicken cutlets, fried chicken, breadcrumb chicken, easy chicken recipe
