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Crispy, golden, and tender, this classic chicken schnitzel is a crowd-pleaser. Perfect for weeknight dinners or special occasions, it’s easy to make and customizable for different dietary needs.
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
Salt and black pepper (to taste)
2 large eggs
2 tbsp water
2 cups panko breadcrumbs
Vegetable oil (for frying)
Place each chicken breast between plastic wrap and pound to an even thickness (¼–½ inch) using a meat mallet or rolling pin.
Bowl 1: Mix flour, paprika, garlic powder, salt, and pepper.
Bowl 2: Whisk eggs with water until smooth.
Bowl 3: Add panko breadcrumbs.
Coat each chicken breast in the following order: seasoned flour (shake off excess), egg wash, and breadcrumbs (press gently to adhere).
Heat about 1½ inches of oil in a skillet to 360℉. Fry each schnitzel for 2–3 minutes per side until golden and crispy.
Transfer to a paper towel-lined plate to drain excess oil. Sprinkle with salt while warm.
Garnish with lemon wedges and parsley. Pair with potato salad, coleslaw, or a crisp green salad for balance.
Keep schnitzels warm in a 200℉ oven if serving later.
Maintain oil temperature to avoid soggy or burnt schnitzels—use a thermometer for accuracy.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350℉ oven for 10–15 minutes to restore crispiness. Avoid microwaving to prevent sogginess.
Freeze cooked schnitzels individually wrapped for up to 3 months; reheat at 320℉ for about 20 minutes straight from frozen. For uncooked schnitzels, freeze breaded pieces flat on a baking sheet before transferring to freezer bags.
This easy-to-follow recipe ensures perfectly crispy schnitzels every time! Whether you’re cooking for family or friends, this dish is sure to impress!
Find it online: https://supersnacktime.com/chicken-schnitzel/