Homemade Chicken Schnitzel with Lemon
Chicken schnitzel is built on a simple idea: thin cutlets, a seasoned crumb coating, and hot oil that turns the outside crisp before the meat has time to dry out. Pounding the chicken evenly is the step that makes the recipe reliable, because each piece cooks at the same pace.
The breading works best when the flour, egg, and breadcrumbs stay in separate shallow dishes. Press the crumbs on gently instead of packing them hard; a loose coating fries into a lighter, more delicate crust.
Use a neutral oil and keep the pan at a steady medium-high heat. The cutlets should sizzle as soon as they touch the skillet, but the crumbs should brown gradually enough that the chicken cooks through without scorching.
Lemon wedges are more than a garnish here. A squeeze of lemon cuts through the fried crust, while a crisp salad of greens, cucumber, and tomato keeps the plate fresh and balanced.
Nutrition (per serving)
Directions
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1
Slice each chicken breast horizontally into thin cutlets, then place them between sheets of parchment and pound to an even 1/4-inch thickness.
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2
Season both sides of the chicken with the kosher salt and black pepper, then let the cutlets stand for 10 minutes while you set up the breading station.
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3
Place the flour in one shallow dish. In a second dish, whisk the eggs with the Dijon mustard. Place the breadcrumbs in a third shallow dish.
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4
Dredge one cutlet in flour and shake off the excess, dip it in the egg mixture, then coat it in breadcrumbs. Transfer to a rack and repeat with the remaining chicken.
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5
Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until a breadcrumb dropped into the pan sizzles immediately.
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6
Fry the cutlets in batches for 2 to 3 minutes per side, turning once, until the crust is deep golden and the chicken reaches 165°F in the thickest part.
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7
Transfer the schnitzel to a clean rack or paper towel-lined plate and sprinkle lightly with salt while hot.
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8
Serve right away with lemon wedges and a simple salad of mixed greens, cucumber, and tomato.
Ingredients
- Boneless Skinless Chicken Breasts:1 1/2 lb
- Kosher Salt:1 1/4 tsp
- Black Pepper:1/2 tsp
- All-Purpose Flour:1/2 cup
- Large Eggs:2
- Dijon Mustard:1 tsp
- Plain Breadcrumbs:1 1/2 cups
- Vegetable Oil:1/2 cup
- Lemons, cut into wedges:2
- Mixed Greens, cucumber, and tomato for serving:4 cups
Tips & Notes
- If the crumbs brown too quickly, lower the heat slightly before adding the next batch.
- A wire rack keeps the crust crisper than stacking the cutlets on a plate.
- For extra crunch, replace half of the plain breadcrumbs with panko.
