This classic chicken Schnitzel recipe sounds harder to make than it is. Plus, you get to pound out the day's stress.
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What you’ll need
Meat Tenderizer
$18 At Amazon
Large Skillet
$74 At Amazon
Rimmed Baking Sheet
$26 At Amazon
Ingredients
4 Servings
4
1
2
1
2
2
2
Preparation
Step 1
Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow bowl or baking dish. Place 1 cup panko in another shallow bowl or baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
Step 2
Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
Leave a Review
Reviews (408)
Back to TopI love this recipe!! Have made it so many times. Everyone loves it. I have begun to add roasted black and white sesame seeds to the flower and it takes the flavor up a whole level.
Mrs. K.
London, UK
8/29/2023
I like this basic buttery crispy coated chimken! I just had to keep adding oil though because of the pan size I used. Pairs well with the pasta al limone on here too!
HW
Utah
1/14/2023
Prepared this twice. It's always a hit! Agree with other reviewer regarding the lemon cutting through the fried goodness! I squeeze lemon all over both sides after cooking plus salt and it's so freaking delicious. Just served it with broad egg noodles in avo oil/salt/pepper and sautéed spinach. Great recipe!
Lin
Charlotte, SC
12/23/2021
Wow! This takes me back many years to my Army days in W. Berlin.....for a treat as often possible some buddies and myself would venture into downtown W.Berlin and eat and imbibe in the local restaurants.....we always ordered Wiener or Jaeger schnitzel.....which of course was made with veal and venison.....this chicken schnitzel really captures the original taste in my mind's 1960's memory.....perhaps it is better.....thanks so much for the memory! Dave Watson.....and the recipe!
Anonymous
Oak Ridge, Tennesse
1/31/2021
So good! I served it with buttered egg noodles. Will definitely be making again. It’s very good on it’s own. Maybe next time I will try making a creamy lemony dill sauce to go with it.
Anonymous
San Diego
5/2/2020
This was really good. Made it for my family last night and my son who is a picky eater LOVED it. Will definitely make again.
kcbsmom78
Lancaster, PA
12/13/2019
Delicious--well worth putting in the effort of pounding out the meat, dredging, frying, and even the clean-up afterwards. The Dijon really brought it, as did the panko breadcrumbs (which are so vastly superior to that flat Italian stuff that comes bespeckled with mystery herbs). Everyone loved the way the lemon cut through the fatty fried goodness and how the succulent morsels of chicken just melt in your mouth. This is my new go-to Schnitzel recipe (sorry Mom, even though I know deep down you're not).
Nicole B
5/30/2019
not sure
Anonymous
2/26/2018