Crispy Chicken Schnitzel
The ultimate crispy, juicy chicken schnitzel! This family favorite recipe features thin, pounded chicken breasts with a shatteringly crisp breadcrumb coating. The secret dry brine guarantees perfect results every time.
Equipment
- Large skillet or deep sided frying pan
- Rolling pin or meat tenderizer
- Plastic wrap or freezer bags
- Baking sheet
- Wire cooling rack
- Three shallow dishes (for breading station)
- Instant read thermometer
- Paper towels
Ingredients
- 6 large boneless skinless chicken breasts
- 3 teaspoons sea salt flakes
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika or sweet paprika
- 2 cups 300g all purpose flour
- 3 large eggs whisked
- 2 cups 120g breadcrumbs (regular or panko)
- ½ cup 50g finely grated Parmesan cheese (optional)
- 1 cup 250ml canola or vegetable oil, for frying
- Fresh parsley or dill chopped (for garnish)
- Lemon wedges for serving
Instructions
- Prepare Chicken: Slice each chicken breast in half horizontally to create 12 thinner cutlets. Place a cutlet between two sheets of plastic wrap or in a freezer bag. Gently pound with a rolling pin or meat tenderizer to an even thickness of about ¼-½ inch. Repeat with all cutlets.
- Dry Brine: Lay the pounded cutlets on a baking sheet. Sprinkle both sides evenly with the sea salt flakes. Refrigerate for 20 minutes.
- Pat Dry and Season: Remove chicken from the fridge and pat completely dry with paper towels. Sprinkle both sides with garlic powder and smoked paprika.
- Set Up Breading Station: Place flour in a shallow dish. Whisk eggs in a second dish. In a third dish, combine breadcrumbs and Parmesan cheese (if using).
- Coat Chicken: Dredge each cutlet in flour, shaking off excess. Dip in egg wash, letting excess drip off. Press into breadcrumb mixture, coating both sides evenly. Place on a plate.
- Heat Oil: Pour enough oil into a large skillet to fill it ⅓ of the way. Heat over medium heat. To test, dip a wooden spoon handle into the oil; it should bubble steadily.
- Fry Schnitzel: Working in batches, carefully place 1-2 cutlets in the hot oil. Fry for 3-4 minutes per side, until golden brown and crispy. Cook until internal temperature reaches 165°F (74°C).
- Keep Warm: Transfer cooked schnitzel to a wire rack set over a baking sheet and place in a 200°F oven to keep warm while frying remaining batches.
- Serve: Garnish with fresh parsley or dill and serve immediately with lemon wedges.
Notes
- Dry Brine is Key: Do not skip the 20 minute rest with salt. It is essential for a crispy crust and juicy chicken.
- Breadcrumbs: Regular breadcrumbs give a classic look, while panko breadcrumbs provide an even crispier texture.
- Air Fryer Option: After breading, spray both sides of the schnitzel with oil. Cook in a preheated air fryer at 380°F (200°C) for 7-8 minutes, flipping halfway.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven for best results.
- Freezing: Freeze uncooked, breaded schnitzel on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding a few minutes to the cooking time.