German for cutlet, schnitzel refers to any type of meat cutlet that is pounded flat, breaded and fried. Chicken is just one of many meats that may be used to create this irresistibly crisp dish. Simply pound chicken breasts into thin, tender cutlets, then coat with breadcrumbs and pan-fry to achieve a crisp, buttery golden brown crust. Add seasonings to the breadcrumbs to add a flavorful twist, or serve alongside a complementary sauce.
Things You'll Need
- Plastic wrap or waxed paper
- Meat mallet
- Shallow dishes
- Seasonings (optional)
- Cooling rack
- Paper towels
Pan-Fried Chicken Schnitzel
Cover a chicken breast loosely with plastic wrap or sandwich between two sheets of waxed paper. Using a meat mallet, pound the chicken breast to 1/4-inch thickness. Repeat with additional chicken breasts, if you are preparing more than one.
Add a generous dusting of flour to a large, shallow dish. Beat an egg in another shallow dish, until the yolk and egg are well-incorporated. Beat two or more eggs if you are preparing several chicken breasts. Pour enough breadcrumbs to coat the chicken into a third shallow dish. Season the breadcrumbs with salt and pepper, garlic salt, cayenne pepper, or dried basil and oregano, if desired.
Dredge the pounded chicken breast in the flour, shaking gently after coating to remove any excess. Dip the chicken in the beaten egg, then coat completely with breadcrumbs. Use your fingers to gently press the breadcrumbs into the chicken.
Heat a large skillet over medium-high heat. Add a generous drizzle of oil to the skillet. When the oil shimmers with heat, add one to two chicken breasts to the skillet and fry until golden brown and crispy, approximately 4 minutes per side.
Remove the fried chicken schnitzel from the skillet and let rest on a cooling rack over paper towels, to let any excess oil drain off but keep the chicken crisp. Serve while hot, with desired sauce drizzled on top or on a bed of garlic mashed potatoes.
Tips & Warnings
- Try serving chicken schnitzel with steamed asparagus or green beans, French fries or buttered egg noodles.
- Drizzle a savory mushroom sauce, a simple butter and lemon juice sauce, or a hearty southern-style gravy on top of or alongside chicken schnitzel.
- Garnish chicken schnitzel with finely chopped fresh parsley and a lemon wedge.
- Pork chops, veal cutlets or turkey breasts can be used instead of chicken.
- Photo Credit HandmadePictures/iStock/Getty Images
How to Make Wiener Schnitzel
Wiener Schnitzel is an easy dish to prepare, if you're new to German cuisine. It's easy to make and delicious, too.
How to Cook Chicken in a Pan
Pan-cooked chicken offers perhaps the largest number of possible chicken dishes based purely on different cooking techniques. From classic fried chicken to...
How to Make a German Jaeger Schnitzel for Oktoberfest
Oktoberfest provides a fine excuse each autumn to delve into German cookery, and jaeger schnitzel is an appropriate seasonal dish to prepare....
How to Pan-Cook Scallops
With a minimal cook time, pan-seared scallops are an easy, delicious and impressive meal to serve at any dinner party.
How to Bake Chicken Thighs Perfectly Every Time
How to bake chicken thighs to achieve a perfectly mouth-watering result each and every time. Directions include a dry rub and tips...
The Best Ways to Bread Cube Steak
The best method for cooking breaded cube steak, which is a tough cut of round steak, begins by tenderizing the meat. This...
How Long to Bake a Chicken
The best way to determine when your chicken is done is to check the internal temperature with a meat thermometer. Chicken should...