Chicken Schnitzel

Golden and crispy on the outside, tender and juicy inside…Chicken Schnitzel is a favorite for kids and adults any old time!

Chicken breasts are quick-brined and then coated in seasoned panko.  Skillet fried until golden, they are unbelievably delicious!

Begin by slicing the breasts in half horizontally and then pounding to an even thickness of 1/4-inch.  Don’t be tempted to buy “thin-cut” breasts as you need to pound them to tenderize them but the thin-cut ones won’t pound well and may cook too quickly.

Combine the water, sugar and kosher salt in a bowl to make a brine and add the chicken pieces.  Let it sit for only 30-45 minutes and then remove the chicken and pat dry.

Mix the panko in a shallow bowl with the spices and sesame seeds. Place the flour in another shallow bowl.  Beat the eggs in a 3rd shallow bowl.  Set up an assembly line with the flour, eggs, and panko.

Dredge the chicken in flour, then dip in the eggs, and finally dredge in the panko.  Set aside and repeat with the remaining pieces of chicken.

Heat oil in a skillet and add 2 pieces of chicken. Cook until the bottom is golden brown, 2-3 minutes, and then flip and cook another 2-3 minutes.  Transfer the chicken to a serving platter or individual plates. Sprinkle a little flaky sea salt and parsley over, and serve with lemon wedges.

Share Your Thoughts...

Lastly, if you make Chicken Schnitzel, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chicken Schnitzel

Makes: 4 servings

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Ingredients

  • 2 boneless, skinless chicken breasts (1 to 1 & 1/4 pounds) (see Chef’s Note)
  • 2 cups water
  • 2 tbsp kosher salt
  • 2 tsp sugar
  • 1 & 1/3 cups panko breadcrumbs
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp fine sea salt (or table salt)
  • 3/4 tsp garlic powder
  • 3/4 tsp paprika
  • 2 tbsp sesame seeds
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • Vegetable oil, for cooking
  • Lemon wedges, for serving (optional)

Instructions

Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound to an even thickness between 1/8- and 1/4-inch thick. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken.

In a medium bowl, combine the water, kosher salt, and sugar. Stir until the salt and sugar are dissolved. Add the pounded chicken to the brine and let sit for 30 to 45 minutes (no longer or the chicken may be too salty). Remove the chicken from the brine and pat dry with paper towels.

In a large shallow bowl, mix the panko, pepper, fine sea or table salt, garlic powder, paprika, and sesame seeds. Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko.

Dredge the chicken in the flour, coating evenly on both sides; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on a plate and repeat until all the chicken is breaded.

Line a 13 x 18-inch baking sheet with paper towels. In a large nonstick skillet, heat about 1/8 inch of oil over medium heat until hot and shimmering. Place two pieces of chicken in the pan, and cook until the first side is golden brown, 2 to 3 minutes. Carefully flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. (If the chicken is browning too slowly, increase the heat to medium high.) Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner (you shouldn’t need more oil). Transfer the chicken to a serving platter or individual plates.

Serve with lemon wedges, if desired.

Chef’s Note:

As tempting as it might be to use store-bought thin-cut chicken breasts for this recipe, pounding the chicken yourself offers numerous advantages. First, it both tenderizes the meat and ensures a consistent thickness for evenly cooked, juicy meat. Second, pounding achieves a more balanced breading-to-chicken ratio; with thin-cut breasts, you get the feeling of eating more breading than chicken. Finally, thin store-bought cuts cook too rapidly, risking undercooked breading or overcooked chicken.

Pro Tip: When breading chicken, use one hand for the dry coatings and one hand for the wet. It’s much less messy this way.

Recipe from Once Upon a Chef

Ingredients

    You May Also Like

    Leave a Review

    Your email address will not be published. Required fields are marked *