Schnitzel is thinly sliced meat, typically pork or chicken, coated in breadcrumbs and pan-fried until golden and crisp. The key is that the meat is pounded thin and cooks quickly in a light breading. It’s usually served with lemon to squeeze over the top.
It’s thought that schnitzel originated in Austria, though it’s also popular in Germany, Israel, and many other countries.
Recipe Ingredients
This recipe is made with just a handful of ingredients, most of which you probably have in the kitchen. Scroll down to the recipe card below for measurements.
Chicken breasts – Boneless, skinless. Alternatively, you can use chicken cutlets that are already thin.
Breadcrumbs – I prefer to use fresh breadcrumbs from about 4 slices of bread. Panko breadcrumbs also work.
Flour
Eggs
Milk
Spices – Salt, pepper, garlic powder, and paprika season the breading.
Vegetable oil – Or other neutral oil for frying.
Lemon wedges & parsley – For serving.
How To Make Chicken Schnitzel
Here’s how to make this crispy breaded chicken in just a few easy steps. You can find the printable version of the instructions in the recipe card below.
Pound the chicken. Place the chicken between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/4 inch thick.
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