Crispy chicken schnitzel dish (Print Version)
Golden, crispy chicken cutlets with a tangy lemon finish for a crunchy, juicy texture.
# What You'll Need:
→ Main
01 -
4 boneless, skinless chicken breasts
02 -
3/4 teaspoon salt, divided
03 -
1/2 teaspoon freshly ground black pepper, divided
04 -
1 teaspoon granulated chicken bouillon, divided
05 -
1 cup all-purpose flour
06 -
2 large eggs
07 -
2 tablespoons whole milk
08 -
1 1/2 cups plain breadcrumbs
09 -
1/2 teaspoon paprika, divided
10 -
1/2 teaspoon garlic powder, divided
11 -
Vegetable oil for frying
→ For Serving
12 -
Lemon wedges
# Steps to Follow:
01 -
Halve each chicken breast horizontally to create two thin cutlets. Place each between parchment sheets and pound evenly to 1/4 inch thickness using a meat mallet or skillet base. Pat dry thoroughly.
02 -
In the first shallow dish, combine flour with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and half the chicken bouillon powder. In the second, whisk eggs with milk and a pinch of salt. In the third, mix breadcrumbs with remaining bouillon, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, and remaining pepper.
03 -
One cutlet at a time, dredge first in seasoned flour, shaking off excess. Dip into egg wash allowing drips to fall. Press firmly into breadcrumb mixture, ensuring full coverage including edges. Use separate hands for dry and wet items to avoid clumping.
04 -
Place coated cutlets on a wire rack and let rest for 10 minutes to allow the crumbs to hydrate and adhere properly.
05 -
Pour vegetable oil to 1/4 inch depth in a large skillet. Heat over medium to medium-high heat until oil reaches 350–360°F. Fry two cutlets at a time without crowding for 2 to 3 minutes per side until deep golden and crisp. Adjust heat as needed to maintain color and doneness.
06 -
Transfer fried cutlets to a wire rack set over a baking sheet to maintain crispness. While still hot, lightly season with a pinch of salt.
07 -
Plate immediately and serve with lemon wedges for squeezing just before eating to preserve crust crunch.
# Additional Notes:
01 -
Maintain oil temperature between 350 and 360°F to avoid greasy or burnt schnitzel. Resting breaded cutlets before frying is crucial for crust adherence.
02 -
Use a rack rather than paper towels for draining to keep the crust crisp.
03 -
Pound cutlets evenly to ensure uniform cooking and prevent burnt edges.