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Classic Chicken Schnitzel

Classic chicken schnitzel is made by coating thin chicken cutlets in flour, egg, and breadcrumbs, then pan-frying them until golden brown. Serve the crisp cutlets with lemon wedges for a simple, classic finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Resting 2 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dinner
Cuisine: German
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts large, boneless, skinless (about 1 1/2 pounds)
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 1 tbsp water
  • 1.5 cups plain dry breadcrumbs
  • 1.5 cups vegetable oil for frying
  • 1 lemon cut into wedges

Equipment

  • 1 10-inch skillet

Method
 

  1. Slice each chicken breast horizontally into 2 cutlets.
  2. Pound the cutlets between sheets of plastic wrap to an even 1/4-inch thickness.
  3. Season both sides of the chicken with the salt and pepper.
  4. Put the flour in the first of three shallow dishes.
  5. Whisk the eggs with the water in the second shallow dish.
  6. Put the breadcrumbs in the third shallow dish.
  7. Coat each cutlet in flour, shaking off the excess.
  8. Dip each cutlet in the egg mixture.
  9. Press each cutlet into the breadcrumbs to coat both sides.
  10. Heat the oil in a 10-inch skillet over medium heat until it reaches 350°F, about 1/4 inch deep.
  11. Fry the cutlets in batches for 2–3 minutes per side, until golden brown and the thickest part reaches 165°F.
  12. Transfer the cutlets to a paper towel-lined plate and rest for 2 minutes.
  13. Serve with the lemon wedges.

Notes

For the crispest coating, let excess flour fall off before dipping each cutlet in egg. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free version, use gluten-free flour and breadcrumbs.