Chicken Schnitzel

Can I just express my absolute obsession with Chicken Schnitzel? I’m in LOVE!

Chicken Schnitzel

We’ve been making this since I was a little munchkin and I will never get enough. According to Thomas, this is a glorified chicken nugget. However, I like to jazz it up a bit by adding some spices and topping it off with a generous squeeze of lemon and a pinch of freshly chopped chives.

When I ask Thomas what he wants for dinner, 9 times out of 10 he answers with Schnitzel, and 9 times out of 10 I actually make it for him! What a concept – it’s that simple.

We’re making these step by step, so here it goes!

Start with a few chicken breasts…

Chicken Schnitzel

Place them in a plastic bag and pound them so they are about 1/3 – 1/2 inch thick throughout.
*TIP: I use a meat mallet to pound the chicken, but if you don’t have one, you can use a heavy bottom pot or pan.  

Chicken Schnitzel

Prepare a breading station with flour, whisked eggs and Panko bread crumbs. I like to add a touch of salt, pepper, lemon zest and garlic powder to the flour mixture to ensure perfect seasoning.

Chicken Schnitzel

Place each piece of chicken in the flour, coating both sides, and shaking off any excess. Next, dunk the chicken into the eggs, let any excess liquid drain off, then coat with a healthy dose of bread crumbs!

Chicken Schnitzel

Place a large skillet over medium high heat and add the olive oil. Once the oil is hot, carefully place one piece of the breaded chicken into the pan and let it cook for 3-4 minutes, then flip it over to finish cooking. Each piece should be golden brown on both sides.

Chicken Schnitzel

Remove all the chicken to a paper towel lined plate, to absorb any excess oil and give each breast a generous squeeze of lemon, a sprinkle of freshly chopped chives, and season with salt as needed.

Chicken Schnitzel

Serve it up with a side of Omi’s potatoes and make someone else do the dishes :)

auf Wiedersehen friends!

Chicken Schnitzel

Ingredients

  • 4 4-6 ounce skinless, boneless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 lemon, zested
  • 1 teaspoon garlic powder
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 4 tablespoons olive oil
  • Freshly chopped chives
  • Lemon wedges

Instructions

  1. Place the chicken breasts in a plastic bag, one at a time, and pound them so they are about 1/2 inch thick throughout its entirety.
  2. Prepare 3 bowls, one with flour, salt, pepper, lemon zest and the garlic powder, one with whisked eggs and the last with Panko bread crumbs.
  3. Place each piece of chicken in the flour, coating both sides, and shaking off any excess.
  4. Next dunk it into the whisked egg – let any excess liquid drain off.
  5. Next, coat it with the Panko breadcrumbs.
  6. Place a large skillet over medium high heat and add the olive oil. Once the oil is hot, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 3-4 minutes and then flip it over to finish cooking. Each piece should be golden brown on both sides.
  7. Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of freshly chopped chives, and season with more salt as needed.
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31 thoughts on “Chicken Schnitzel

  1. Here in Austria, where the Schnitzel originates (yep, it’s not German, actually), we would never ever use olive oil to fry them, no matter what type of meat it is.
    Clarified butter or oil neutral in taste is the way to go, really. Olive oil can’t get hot enough for proper frying and it soaks the Schnitzel this way more than it would with any other …you might want to give it a try.
    This said I am happy to see you pound them before breading! :)

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  4. Made this for dinner last night and just came back to say that my hubby and I love it! Frying and breading things always intimidates me, and this breading recipe couldn’t be more perfect. Thanks!

  5. Thanks for the recipe! The photos are beautiful, too, and really add to it all!

    I was first introduced to Schnitzel back in 1987, when we arrived at Hahn Air Force Base, in the area in the western part of Germany known as the “Hunsrueck”. There were many small Gasthaus restaurants out there, where three fourths of the menu was some kind of Schnitzel. There were many kinds to choose from, which added a sauce, like Zigeuner (Gypsy )schnitzel, which was a spicy sauce and Jaeger (hunter) schnitzel, which was a cream gravy with mushrooms. The the meat was prepared the same way, Most of what they served was pork. A full order hung off the edges of the plate. My husband and I would get one order, split it and then feed our two boys some of it, too. There was always Wienerschnitzel, too, which was veal. It was served exactly like you serve your chicken Schnitzel, with a little parsley and lemon wedges.

    I’m making this for tonight’s dinner, and I think I will serve it with Kartoffelsalat and Rotkohl! Thanks again!

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  7. I have never tried this before. It seems to me that it would take a while to fry up enough to serve 4 people. How do you keep the schnitzel warm so that it doesn’t dry out?

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