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Crispy Chicken Schnitzel with Lemon Wedges Recipe

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3.9 from 14 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

This Chicken Schnitzel recipe offers a crispy, golden-brown breaded chicken cutlet that’s tender on the inside and packed with flavor. Perfectly seasoned with garlic, paprika, and a hint of black pepper, these schnitzels are coated in panko crumbs for extra crunch and pan-fried to perfection. Served with a squeeze of fresh lemon juice, this quick and satisfying dish is ideal for an easy weeknight dinner or a casual gathering.

Ingredients

Chicken

  • 1 1/2 pounds boneless, skinless chicken breasts (2 large breasts)

Coating

  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 2 large eggs
  • 1 1/2 cups panko crumbs

Cooking

  • 4 Tablespoons olive oil or cooking oil

Serving

  • Flake salt
  • Lemon wedges, for serving

Instructions

  1. Prepare chicken: Carefully slice each chicken breast through the middle, butterflying to create two thinner pieces per breast. Place one piece at a time in a zip-top bag and pound with a meat mallet or rolling pin to about 1/4 inch thickness. Cut each pounded piece in half to yield 8 total chicken cutlets.
  2. Dip chicken: In a shallow plate or bowl, mix the flour, salt, garlic powder, paprika, and black pepper. In a separate bowl, whisk the eggs well. Place the panko crumbs in a third plate. Coat each cutlet first in the seasoned flour, then dip in the beaten eggs, and finally cover thoroughly with panko crumbs. Set aside on a plate ready for cooking.
  3. Cook chicken: Heat a large cast iron or non-stick pan over medium heat and add the olive oil. Once the oil is hot and shimmering, add 4 chicken cutlets at a time. Cook each side for about 5 minutes, until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy. Remove cooked chicken and place on a paper towel-lined plate to absorb excess oil. Immediately sprinkle with flake salt for extra flavor.
  4. Serve: Before serving, squeeze fresh lemon juice over the schnitzels for brightness and enhanced flavor. Serve with lemon wedges on the side.

Notes

  • Ensure the chicken is pounded evenly to help it cook uniformly and stay tender.
  • Use fresh panko crumbs for the crispiest coating.
  • Do not overcrowd the pan; cook in batches to maintain oil temperature and crispiness.
  • Adjust seasoning to taste, especially the salt and spices.
  • Serve schnitzel immediately for best texture, as the crust may soften if left too long.
  • Optionally, serve with a simple potato salad or green salad to complete the meal.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: German

Find it online: https://sarabaking.com/crispy-chicken-schnitzel-with-lemon-wedges-recipe/