Classic Chicken Schnitzel with Fresh Herbs and Lemon Recipe
Introduction
Chicken Schnitzel is a classic dish featuring tender chicken breasts coated in a crispy, golden panko crust. It’s quick to prepare and perfect for a comforting weeknight dinner. Serve it with fresh lemon wedges for a bright, zesty finish.
Ingredients
- 4 (5 oz. each) boneless skinless chicken breasts
- 1 1/2 cups panko bread crumbs (plus a little more if needed)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 Tbsp dijon mustard
- 3/4 tsp garlic powder
- Salt and black pepper, to taste
- 2 Tbsp fresh parsley
- 1 Tbsp minced fresh chives (optional)
- 1 fresh lemon, cut into wedges (for serving)
- 6 Tbsp light olive oil
Instructions
- Step 1: Place chicken breasts on a large cutting board and cover with plastic wrap. Using a meat mallet, pound each piece very thin to an even thickness of about 1/6 inch.
- Step 2: Pour the panko bread crumbs into a shallow dish and the flour into a separate shallow dish.
- Step 3: In a third shallow dish, whisk together the eggs, dijon mustard, and garlic powder until well blended.
- Step 4: Season both sides of the chicken pieces with salt and pepper.
- Step 5: Working with one piece at a time, dredge the chicken first in flour to coat both sides, shaking off the excess.
- Step 6: Transfer the floured chicken to the egg mixture and coat both sides, letting the excess drip off.
- Step 7: Press the chicken into the panko bread crumbs, covering both sides thoroughly and pressing firmly so the crumbs stick well. Set aside on the cutting board.
- Step 8: Heat 3 tablespoons of olive oil in each of two 12-inch skillets over medium heat. If using one skillet, cook in batches and wipe clean between batches.
- Step 9: Cook two pieces of chicken in each skillet for about 3 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Add a little more oil if necessary when flipping.
- Step 10: Serve warm, garnished with fresh parsley and chives, and lemon wedges for spritzing over the schnitzel.
Tips & Variations
- For extra flavor, add a pinch of paprika or cayenne pepper to the panko crumbs.
- Use a meat thermometer to ensure the chicken is cooked through but still juicy.
- Try substituting chicken thighs for a more tender and flavorful schnitzel.
- Serve with a side of creamy mashed potatoes or a fresh cucumber salad for a complete meal.
Storage
Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for 10–15 minutes to maintain crispiness. Avoid microwaving as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular bread crumbs instead of panko?
Yes, but panko breadcrumbs create a lighter, crispier crust compared to regular breadcrumbs, which can be denser.
How do I prevent the breading from falling off during cooking?
Make sure to coat the chicken evenly and press the panko crumbs firmly onto the surface. Also, avoid overcrowding the pan so the pieces cook evenly and don’t need to be moved too much.
PrintClassic Chicken Schnitzel with Fresh Herbs and Lemon Recipe
This classic Chicken Schnitzel recipe features thinly pounded boneless chicken breasts coated in a crispy panko breadcrumb crust, seasoned with Dijon mustard and garlic powder, and pan-fried to golden perfection. Served with fresh parsley, chives, and lemon wedges, this schnitzel is a delicious and easy-to-make dish perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: German
Ingredients
Chicken and Coating
- 4 (5 oz. each) boneless skinless chicken breasts
- 1 1/2 cups panko bread crumbs (plus a little more if needed)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 Tbsp Dijon mustard
- 3/4 tsp garlic powder
- Salt and black pepper, to taste
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp minced fresh chives (optional)
- 1 fresh lemon, cut into wedges (for serving)
- 6 Tbsp light olive oil
Instructions
- Prepare the Chicken: Place chicken breasts on a large cutting board and cover with plastic wrap. Using a meat mallet, pound each piece very thin until uniform, about 1/6-inch thickness to ensure quick, even cooking.
- Set Up Breading Stations: Pour panko breadcrumbs into a shallow dish. Place all-purpose flour in a second shallow dish. In a third shallow dish, whisk together the eggs, Dijon mustard, and garlic powder until well blended.
- Season and Bread the Chicken: Season both sides of each chicken breast with salt and black pepper. Dredge each piece in flour, shaking off excess, then dip into the egg mixture, coating both sides. Finally, press each piece into the panko breadcrumbs, ensuring both sides are thoroughly covered and the crumbs adhere well.
- Heat the Oil: In two 12-inch skillets, heat 3 tablespoons of light olive oil over slightly above medium heat. Alternatively, use one skillet and cook in batches, wiping clean between batches to avoid burning.
- Cook the Chicken: Fry two chicken pieces per skillet for about 3 minutes on each side until the coating is golden brown and the internal temperature reaches 165°F (74°C). Add a little more oil if necessary when turning the chicken to the second side to maintain crispiness.
- Serve: Remove the schnitzels and let drain briefly. Serve warm, garnished with chopped parsley and chives, with lemon wedges on the side for spritzing over the schnitzel for a fresh burst of flavor.
Notes
- Pounding the chicken thinly ensures even cooking and a crispy crust.
- Using panko breadcrumbs gives a lighter, crunchier texture than regular breadcrumbs.
- Adjust oil quantity as needed to keep the pan greased and prevent sticking or burning the coating.
- You can use one skillet instead of two, but make sure to clean it between batches to keep the breading crisp.
- Serve immediately for best texture and flavor; leftovers may lose crispness when reheated.
Keywords: Chicken Schnitzel, Panko Chicken, German Chicken Recipe, Crispy Chicken, Fried Chicken Cutlets
