Chicken Schnitzel Recipe

Thinly pounded chicken breasts are dredged in breadcrumbs and pan fried until golden and super crispy.

Course Main Course

Cuisine American

Keyword chicken schnitzel

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 387kcal

Prep the chicken. Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about ⅜-inch with a meat tenderizer.
Bread the chicken. Add ⅓ cup flour to a shallow bowl. In another bowl, whisk 2 eggs with ¼ cup milk, and season with ½ teaspoon salt and ½ teaspoon black pepper. Add 1 cup dry bread crumbs to another shallow bowl. One at a time, lightly dredge the chicken breasts first in the flour, then the egg mixture, and then in the bread crumbs, shaking off excess, and place on a wire rack. Repeat with the remaining chicken breasts. Let the coated chicken rest at room temperature for 20 minutes to help set the coating.
Fry the chicken. Heat ¼ cup canola oil and 1 tablespoon butter in a heavy skillet over medium-high. Fry the chicken in batches, spooning the hot oil over the top of the chicken from time to time, until golden brown and crispy, 2-3 minutes on each side, flipping so the chicken breading doesn’t burn. Cook until the internal temperature reaches 160°F then transfer to a platter and sprinkle with flaky salt. Wipe out any crispy or burned bits or discard the oil altogether then add the remaining ¼ cup of oil and 1 tablespoon butter to the pan and repeat with the remaining chicken breasts. Serve with a squeeze of fresh lemon juice.