Crispy chicken schnitzel delight

This crispy chicken schnitzel is clutch for weeknight dinners, casual company, or slicing into killer sandwiches. Thin, evenly pounded cutlets get a proper seasoning hit of salt, pepper, garlic, paprika, and a little chicken bouillon, then the flour egg breadcrumb dip creates a shatteringly crisp crust with a juicy center. A bright squeeze of lemon finishes it off perfectly. I first enjoyed chicken schnitzel in Munich at Andy’s Krablergarten on a summer trip, paired with a large potato salad. The crispy golden crust and comforting flavors instantly made it one of my favorite meals from that visit.

I first enjoyed chicken schnitzel in Munich at Andy’s Krablergarten on a summer trip, paired with a large potato salad. The crispy golden crust and comforting flavors instantly made it one of my favorite meals from that visit.

Ingredients

• 4 boneless skinless chicken breasts: choose fresh and firm for best texture
• ¾ teaspoon salt: enhances the natural chicken flavor
• ½ teaspoon freshly ground black pepper: freshly ground makes a noticeable difference
• 1 teaspoon granulated chicken bouillon: adds savory depth opt for a quality brand
• 1 cup all purpose flour: provides the base for the crispy coating
• 2 large eggs: bind the flour and breadcrumbs use large for proper consistency
• 2 tablespoons whole milk: enriches the egg wash to help the coating stick
• 1½ cups plain breadcrumbs: look for fine, even crumbs to create an even crust
• ½ teaspoon paprika: imparts subtle warmth and color mild or smoked varieties work well
• ½ teaspoon garlic powder: adds savory aroma without overpowering
• Vegetable oil: a neutral oil that fries well at medium high heat for a crisp finish
• Lemon wedges for serving: the acid brightens the dish and keeps it balanced

Instructions

Split and flatten the chicken:

Place a chicken breast on a cutting board and slice it horizontally to make two thin cutlets. Lay each cutlet between two sheets of parchment paper and pound with a meat mallet or the bottom of a heavy skillet until even and about one quarter inch thick. Thoroughly pat dry the cutlets with paper towels so the coating adheres perfectly.

Set up the seasoning and dredging station:

In one shallow dish combine the flour with half a teaspoon of salt, a quarter teaspoon of black pepper, half a teaspoon of paprika, a quarter teaspoon of garlic powder, and half the chicken bouillon powder. In a second dish whisk the eggs with the milk and a pinch of salt. In a third dish mix the breadcrumbs with the remaining bouillon powder, quarter teaspoon of paprika, quarter teaspoon garlic powder, and the remaining black pepper. Since bouillon is salty, adjust the salt lightly in the seasoning.

Dredge like you mean it:

Working with one cutlet at a time, coat it in seasoned flour, shaking off the excess. Dip it into the egg wash allowing the extra to drip off. Press firmly into the breadcrumb mixture, packing the crumbs onto both sides and the edges for full coverage. Use one hand to dip into the dry ingredients and the other for the wet so you keep your fingers clean and avoid clumps.

Rest the breaded cutlets:

Place the coated cutlets on a wire rack and let them rest for 10 minutes. This hydrate the crumbs and helps the crust lock in and stay crisp when fried.

Fry to golden perfection:

Heat about a quarter inch of vegetable oil in a large skillet over medium to medium high heat until it reaches 350 to 360 degrees Fahrenheit, or until a small breadcrumb sizzles on contact. Add two cutlets without crowding the pan and fry for 2 to 3 minutes per side until they turn a deep golden brown and crispy. Adjust the heat if they brown too fast or look pale at the 3 minute mark.

Drain and season:

Transfer the fried schnitzel to a clean wire rack set over a sheet pan to drain excess oil and keep the crust crunchy. Lightly season with a pinch of salt while still hot to enhance flavor and crispness.

Serve with lemon:

Plate the schnitzel immediately with fresh lemon wedges. Squeeze the lemon juice right before eating so the acidity wakes up the flavors without softening the crispy crust.

My favorite ingredient is the chicken bouillon powder which layers a subtle savory note throughout the coating. It balances perfectly with the paprika and garlic powder to give every bite depth beyond the usual salt and pepper. This recipe reminds me of that Munich trip when the schnitzel was so golden and crispy I savored every crumb. It’s a dish that feels both comforting and special enough for any occasion.

Storage Tips

Store any leftover schnitzel in an airtight container in the refrigerator for up to three days. Reheat on a wire rack in a 400 degree oven for 8 to 10 minutes to restore crispness. Avoid the microwave as it softens the crust and makes it soggy quickly.

Ingredient Substitutions

Plain breadcrumbs can be swapped for panko breadcrumbs which provide a lighter, airier crunch. Alternatively crushed plantain chips add a savory sweet crunch with a deeper golden color without extra greasiness. For the flour, rice flour or cornstarch work well to create a thinner, glassy crust that stays crisp longer after frying. The milk in the egg wash can be replaced with a blend of mayonnaise thinned with water to add a little richness and help crumbs cling better.

Serving Suggestions

This schnitzel pairs wonderfully with a sharp cucumber dill salad and herbed smashed potatoes for a comforting meal. For a twist, try serving it in a toasted brioche bun with pickles and a drizzle of chimichurri or garlicky schug to combine flavors and textures for a delicious crunchy sandwich.

With a crisp golden crust and bright lemon, this chicken schnitzel is an easy weeknight star. Let the breaded cutlets rest before frying and drain them on a wire rack to keep every bite crackly.

Common Questions About the Recipe

→ Why does the coating fall off when flipping?

Ensure chicken is thoroughly patted dry and oil is preheated to 350-360°F. Let breaded cutlets rest on a wire rack for 10 minutes before frying for better adhesion.

→ What if schnitzel browns too fast but is raw inside?

Lower the heat slightly and fry a bit longer. Also, pounding the chicken thinner helps cook it evenly without burning the crust.

→ Can this be baked or air-fried?

Yes, spray cutlets with oil and bake at 425°F for 12-16 minutes flipping once, or air-fry at 400°F for 8-10 minutes flipping halfway through.

→ How to keep leftovers crispy?

Reheat on a wire rack at 400°F for 8-10 minutes to maintain crunch. Avoid microwave reheating as it softens the crust.

→ Is clarified butter better than neutral oil?

Clarified butter adds classic flavor and browns beautifully but monitor temperature closely to prevent over-darkening the crust.

→ How to know when chicken is done without overcooking?

Cook 2-3 minutes per side at 1/4 inch thickness, aiming for internal temp around 155°F allowing carryover to 160°F.