Classic Chicken Schnitzel Recipe

Name: Classic Chicken Schnitzel Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: German
Ingredients: 4 boneless, skinless chicken breasts (pounded to 1/2 cm thickness); 1 cup all-purpose flour (for dredging); 3 large eggs (beaten); 2 cups breadcrumbs (unseasoned); 1/4 cup unsalted butter; 1/4 cup vegetable oil

45 min 4 servings Medium

All Recipes

Classic Chicken Schnitzel Recipe

Discover the secrets to making perfectly crispy chicken schnitzel with a golden crust and juicy interior, served with a fresh lemon wedge.

Prep

20 min

Cook

15 min

Total

45 min

Servings

Difficulty

Medium

Chicken schnitzel is a beloved dish that combines the juicy tenderness of chicken with a crispy, golden crust. This classic recipe is easy to master and delivers a satisfying crunch with every bite. The schnitzel is traditionally served with a wedge of lemon, adding a refreshing zing that complements the savoury flavours beautifully. The key to a successful schnitzel lies in the preparation and cooking technique. By ensuring the chicken is pounded thin and coated evenly, you guarantee a quick and even fry. This not only locks in the juices but also achieves that quintessential crispy coating that schnitzel is known for.

Ingredients

Servings

For the Chicken

For the Coating

For Frying

Instructions

Prepare the Chicken

Place the chicken breasts between two sheets of plastic wrap and pound them evenly to 1/2 cm thickness using a meat mallet.

Pro tip: Pounding ensures even cooking.

Set Up Breading Station

Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Pro tip: Use shallow dishes for easy coating.

Coat the Chicken

Dredge each chicken piece in flour, shaking off excess, then dip in eggs, and finally coat with breadcrumbs, pressing to adhere.

Pro tip: Rest coated chicken for 10 minutes to set the crust.

Heat the Pan

In a large skillet, heat butter and oil over medium heat until shimmering, about 175°C (350°F).

Pro tip: The combination of butter and oil prevents burning.

Fry the Schnitzel

Fry each schnitzel for 3-4 minutes per side until golden brown and crispy. Ensure the internal temperature reaches 74°C (165°F).

Pro tip: Check temperature with a meat thermometer in the thickest part.

Drain and Serve

Transfer the fried schnitzel to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges.

Pro tip: Serve hot for maximum crispiness.

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Tips & Tricks

<ul><li>Pound the chicken evenly to ensure uniform cooking.</li><li>Use a combination of butter and oil for frying to prevent burning.</li><li>Let coated schnitzels rest before frying for a better crust.</li><li>Serve immediately for the crispiest texture.</li></ul>

Serving Suggestions

Serve your chicken schnitzel hot and fresh, accompanied by a simple green salad or a side of your favourite roasted vegetables. The contrast of the crispy schnitzel with a light, tangy salad makes for a delightful meal. If you're planning to make schnitzel in advance, consider frying them until they're almost done, then finishing them in the oven at 180°C (350°F) for a few minutes before serving. Store leftovers in an airtight container in the fridge for up to 2 days, reheating in the oven to maintain crispiness.