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
▢4 boneless, skinless chicken breasts
▢2 cups fresh bread crumbs from about 4 slices of bread
▢1/2 cup all-purpose flour
▢2 large eggs
▢2 tablespoons milk
▢2 teaspoons kosher salt divided
▢1 teaspoon black pepper divided
▢1 teaspoon garlic powder
▢1 teaspoon paprika
▢Vegetable oil for frying
▢Lemon wedges for serving
▢Fresh parsley chopped (for garnish).
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness, about 1/4 inch thick.
In one shallow dish, place the flour. Season with salt and pepper. In a second shallow dish, beat the eggs and milk together until well combined. In a third shallow dish, mix the fresh bread crumbs, garlic powder and paprika. Season with salt and pepper.
Dredge each chicken breast first in the flour, making sure to coat it evenly and shaking off any excess. Dip the floured chicken into the egg mixture, allowing any excess to drip off. Finally, press the chicken into the bread crumb mixture, ensuring it is fully coated. Press gently so the crumbs adhere well.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken breasts to the pan. Cook in batches if necessary to avoid overcrowding. Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Transfer the fried chicken schnitzels to a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges and a sprinkle of chopped fresh parsley. Enjoy!
