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Chicken Schnitzel Recipe

German · Main course · 25 min total

Crispy, golden chicken cutlets that are quick to make and perfect for a weeknight dinner. This German-style schnitzel is pounded thin, breaded, and fried to perfection.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 cup plain breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Vegetable oil, for frying
• Lemon wedges, for serving

Instructions

1. Place a chicken breast between two sheets of plastic wrap and pound with a rolling pin or meat mallet to about 1/4-inch thickness. Repeat with remaining breasts.
2. Set up a breading station: In a shallow dish, mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In another dish, whisk eggs with milk. In a third dish, combine breadcrumbs, paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
3. Dredge each chicken piece in flour, shaking off excess. Dip into egg mixture, letting excess drip off, then coat with breadcrumbs, pressing gently to adhere.
4. Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering. Fry schnitzels in batches, without crowding, for 2-3 minutes per side until golden brown and cooked through.
5. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

Tips

• For extra crispiness, let breaded schnitzels rest for 5 minutes before frying.
• Store leftovers in the refrigerator for up to 2 days; reheat in a 350°F oven to maintain crispness.
• Serve with a side of potato salad or cucumber salad for a traditional meal.

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