Coat the chicken evenly. Make sure to press the bread crumbs into the chicken well to ensure they stick during frying.
Preheat the oil. To check if the oil is hot enough, drop a small piece of bread into the oil. It should sizzle and turn golden brown within a few seconds.
Cook in batches. Fry the chicken breasts in batches to avoid lowering the oil temperature and ensure even cooking. The internal temperature of the chicken should reach 165F.
Serving Suggestions
Serve your chicken schnitzel while it’s hot and crispy with a lemon wedge to squeeze over the top. The citrus helps to balance the savory breading and is part of what makes schnitzel so good.
For side dishes, I love to serve it with roasted potatoes, mac and cheese, or potato salad, and coleslaw or a green salad.
Proper Storage
Fridge. Leftover chicken schnitzel can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat. Reheat in a preheated oven at 350°F (175°C) to maintain crispiness.
Ingredients
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