Okay, friends, gather ’round because I’m about to share a recipe that’s practically a religion in my family. We’re talking about Chicken Schnitzel, and not just any schnitzel, but *the* Chicken Schnitzel recipe that will have everyone begging for seconds. If you love the satisfying crunch of fried chicken but are looking for something a little more refined, a little more… European, then this is your culinary soulmate. It’s honestly just as comforting as my grandma’s famous pot roast, but it’s ready in a fraction of the time, making it a weeknight champion. I promise you, once you try this, you’ll never look at Chicken Breasts the same way again!
What is chicken schnitzel?
Chicken Schnitzel, at its heart, is a thin, breaded, and fried cutlet of chicken. Think of it as the sophisticated cousin of chicken nuggets. It’s essentially a blank canvas for deliciousness, offering a satisfying crunch on the outside and tender, juicy chicken on the inside. The name “Schnitzel” comes from the German word for “cutlet,” and while it’s often associated with Viennese cuisine (where they use veal), chicken schnitzel is a fantastic and more accessible alternative. It’s incredibly popular throughout Europe, and each region has its own little twist, but the basic concept remains the same: perfectly crispy, golden-brown goodness.
Why you’ll love this recipe?
Okay, so why should you try *this* particular Chicken Schnitzel recipe? Let me tell you, there are a million reasons. First and foremost, the flavor is out of this world. The breading is seasoned to perfection with just the right blend of herbs and spices, creating a symphony of savory notes that will dance on your taste buds. What I love most about this is how incredibly easy it is to make. Seriously, don’t let the fancy name intimidate you! It’s way simpler than, say, making homemade pasta. Plus, it’s surprisingly cost-effective. Chicken Breasts are a budget-friendly protein, and the other ingredients are pantry staples you probably already have. Beyond all that, it’s incredibly versatile. You can serve it with mashed potatoes, a fresh salad, or even on a sandwich. It’s also a great way to use up leftover bread, which I always appreciate. I’ve even used crushed potato chips for the breading in a pinch, and it was surprisingly amazing! Honestly, this Chicken Schnitzel recipe is a winner for busy weeknights, weekend lunches, or even a special occasion dinner. Trust me, your family will thank you!
How do I make chicken schnitzel?
Quick Overview
Making this Chicken Schnitzel recipe is a breeze! Basically, you’re going to flatten your Chicken Breasts, dredge them in a seasoned breadcrumb mixture, and then pan-fry them until they’re golden brown and crispy. The beauty of this method is how quickly it comes together. From start to finish, you’re looking at about 30 minutes, making it a perfect weeknight meal. The trick is to not overcrowd the pan when frying, which allows the chicken to get beautifully crispy. Don’t be tempted to rush the process – patience is key to achieving that perfect golden-brown crust!
Ingredients
For the Chicken:
* 4 boneless, skinless chicken breasts (about 6 ounces each). I like to get the thinner ones if I can find them, it saves on pounding time!
* 1/2 cup all-purpose flour. You can use gluten-free flour here too; I’ve had great success with a simple rice flour blend.
* 2 large eggs, lightly beaten. Add a splash of milk or cream to make them extra luxurious!
* 2 cups panko breadcrumbs. Pankok is the key to that amazing crispy texture! What is panko?
* 1/4 cup grated Parmesan cheese (optional, but highly recommended!). It adds a lovely savory depth.
* 2 tablespoons olive oil, for frying. You can also use vegetable or canola oil.
* Salt and freshly ground Black Pepper, to taste. Don’t be shy with the seasoning!
For the Seasoning:
* 1 teaspoon garlic powder. Adds a subtle garlic flavor that complements the chicken beautifully.
* 1 teaspoon onion powder. For a touch of sweetness and depth.
* 1 teaspoon dried parsley. Adds a pop of color and is an herbaceous note.
* 1/2 teaspoon dried thyme. Adds a warm, earthy flavor that enhances the savory notes.
* 1/4 teaspoon paprika. For a hint of smokiness and beautiful color.
What are the steps to
Step 1: Prepare the Chicken
Place each Chicken Breast between two sheets of plastic wrap or in a resealable bag. With a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness. This is important for even cooking and tender chicken. Don’t overdo it, though, or you’ll end up with chicken lace! Season both sides of the pounded chicken breasts generously with salt and pepper.
Step 2: Set Up the Breading Station
In a shallow dish, combine the flour, garlic powder, onion powder and thyme. Mix well. In a second shallow dish, whisk the eggs with 1 tablespoon of water or milk. In a third shallow dish, combine the panko breadcrumbs and Parmesan cheese (if using). This assembly line approach makes the breading process much smoother.
Step 3: Bread the Chicken
Dredge each chicken breast in the flour mixture, making sure to coat it evenly. Shake off any excess flour. How do you dip chicken in egg mixture? How do you dredge chicken in panko breadcrumbs? How do you make sure the chicken is completely covered in breadcrumbs for maximum crispiness?
Step 4: Cook the Chicken Schnitzel
Heat the Olive Oil in a large skillet over medium heat. Once the oil is hot (but not smoking!), carefully place the breaded chicken breasts in the skillet, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, or until the chicken is golden brown and cooked through. An instant-read thermometer inserted into the thickest part of the chicken should register 165°F (74°C).
Step 5: Rest and Serve
Remove the cooked chicken schnitzel from the skillet and place it on a wire rack or paper towel. How do you drain oil from a towel-lined plate? What’s the best way to keep the crispiness of a potato?
What should I serve it with?
What is the beauty of chicken schnitzel? Can be dressed up or down depending on the occasion. My family loves it served in a few different ways.
For a Classic Dinner:Serve with mashed potatoes and gravy, along with Green Beans or asparagus. What is comfort food at its best?
For a lighter meal:Serve with a salad, such as Caesar salad or mixed green salad. What is a good healthy lunch or dinner?
As a Sandwich:What makes a good schnitzel sandwich? Serve it on a toasted bun with lettuce, tomato, and your favorite sauce, such as mayonnaise, Sour Cream, or hummus. What is a tangy remoulade? What is the best way to enjoy schnitzel on the go?
For a German Feast:Serve it with German Potato Salad, sauerkraut, and a side of pretzels with mustard. What’s a good way to celebrate Oktoberfest? When I make this for a German-themed night, I always have an extra cold beer on hand – it really helps. Completes the experience!
What are some tips for perfecting chicken schnitzel?
What are some of the best ways to make chicken schnitzel? What are the top tips for a successful career?
Pound Evenly:Make sure to pound the chicken breasts to an even thickness. How do you cook a chicken?
Don’t overcrowd the pan! Cook the chicken in batches to avoid overcrowding the pan. Overcrowding lowers the oil temperature, which can result in soggy schnitzel.
What is Panko breadcrumbs? Panko breadcrumbs are the secret to that extra-crispy texture. They’re larger and flakier than regular breadcrumbs, which allows them to crisp up beautifully.
Season Generously: Don’t be shy with the seasoning! Season the chicken breasts, the flour mixture, and the breadcrumb mixture to ensure maximum flavor.
Don’t Overcook: Be careful not to overcook the chicken. It should be cooked through but still juicy. An instant-read thermometer is your best friend here. Also, if you notice the breadcrumbs are browning too quickly, reduce the heat slightly.
Let It Rest: Let the cooked schnitzel rest on a wire rack or paper towel-lined plate to drain excess oil. This helps maintain the crispiness.
Get Creative with Seasoning: Feel free to experiment with different seasonings. Try adding a pinch of cayenne pepper for a little heat, or some smoked paprika for a smoky flavor. I’ve even used Italian seasoning for a Mediterranean twist. One time I used everything bagel seasoning and it was shockingly good!
Storing and Reheating Tips
If you happen to have any leftover Chicken Schnitzel (which is rare in my house!), here’s how to store and reheat it:
Storing: Store the cooked schnitzel in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. Wrap each schnitzel individually in plastic wrap before freezing to prevent freezer burn. I always write the date on the bag so I know when I made it.
Reheating: The best way to reheat Chicken Schnitzel is in the oven. Preheat the oven to 350°F (175°C). Place the schnitzel on a baking sheet and bake for about 10-15 minutes, or until heated through. You can also reheat it in a skillet over medium heat, but it may not be as crispy. I avoid microwaving it, as it tends to make the breading soggy.
Glaze Timing Advice: Since this recipe doesn’t have a glaze, you don’t have to worry about it! If you want to add a sauce, wait until just before serving to keep the schnitzel crispy.
Frequently Asked Questions
Final Thoughts
So there you have it – my family’s favorite Chicken Schnitzel recipe! It’s crispy, flavorful, and surprisingly easy to make. It’s a dish that brings joy to our table, and I hope it does the same for yours. If you love this recipe, be sure to check out my other chicken recipes for more delicious inspiration! I’d love to hear how your Chicken Schnitzel turns out. Leave a comment below and let me know what you think! Happy cooking!
Chicken Schnitzel Recipe
Ingredients
Main Ingredients
- 4 pieces Chicken breasts about 6 ounces each
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Breadcrumbs panko recommended
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil for frying
Instructions
Preparation Steps
- Pound chicken breasts to 1/4-inch thickness.
- Season chicken with salt and pepper.
- Dredge chicken in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry chicken for 3-4 minutes per side, until golden brown and cooked through.
- Serve immediately.
