Chicken Schnitzel
A classic chicken schnitzel with thin, breaded cutlets pan-fried until golden and crisp. Simple and satisfying, it comes together easily for a flavorful meal.
Servings: 4
Ingredients:
- 1½ lb chicken breasts, boneless, skinless, about 2 large
- ½ cup flour
- 2 eggs
- ½ cup panko breadcrumbs
- Salt, to taste
- Black pepper, freshly ground
- ½ cup neutral oil
- Lemon wedges, to serve, optional
Method:
Start Cooking- Slice the chicken breasts horizontally to create thinner cutlets. Pound gently between plastic wrap until about ¼ inch (0.6 cm) thick.
- Pat the chicken dry with paper towels. Season both sides with salt and freshly ground black pepper.
- Prepare three shallow plates: one with flour, one with beaten eggs, and one with breadcrumbs or panko.
- Coat each chicken piece in flour, shaking off excess. Dip into the beaten eggs, then coat evenly with panko, pressing lightly so the crumbs adhere.
- Optional: Place the breaded chicken on a plate and let it rest about 5 minutes. This helps the crust stay attached during frying.
- Heat ½ cup oil in a large sauté pan over medium-high heat.
- Fry the chicken 3–4 minutes per side until golden brown and cooked through.
- Transfer to a plate lined with paper towels.
- Serve hot with fresh lemon wedges, if desired. Bon appétit.
Kitchen Tools:
- Large sauté pan or nonstick skillet
- 3 shallow plates for breading
Notes:
From the kitchen
- Pat the chicken dry. Moisture prevents the flour from sticking and can cause the coating to separate while frying.
- Thin cutlets cook best. Chicken should be about ¼ inch thick so the crust crisps while the inside stays juicy.
- Let the breading rest. A short rest before frying helps the coating adhere and reduces breading loss in the pan.
- Use enough oil. Schnitzel is shallow-fried, not pan-seared. The oil should lightly surround the chicken so the crust cooks evenly.
- Leave the schnitzel uncovered after frying so the crust stays crisp. Covering can trap steam and soften the coating.
- If cooking in batches or keeping them warm, place the schnitzels on a cooling rack set over a baking sheet and keep them in a 200°F (95°C) oven until ready to serve. Do not cover.
- Use fine breadcrumbs instead of panko for a more traditional schnitzel texture.
- Add 2–3 tbsp grated parmesan to the breadcrumbs for extra flavor.
- Mix ½ teaspoon paprika into the breadcrumbs for a subtle warmth and color.
- Try the same method with turkey breast instead of chicken.
- Cut the chicken into smaller strips before breading to make schnitzel-style chicken strips that cook quickly and are easy to serve. Fry 2–3 minutes per side instead of 3–4.
- Serve chicken schnitzel with: butter rice, potato salad, cacik, a shepherd salad.
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Nutrition:
Calories: 559 kcal | Carbohydrates: 17 g | Protein: 42 g | Fat: 35 g | Saturated Fat: 4 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 20 g | Trans Fat: 0.1 g | Cholesterol: 191 mg | Sodium: 284 mg | Potassium: 691 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 170 IU | Vitamin C: 2 mg | Calcium: 37 mg | Iron: 2 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Chicken schnitzel
WHY WE LOVE IT
Thin cutlets cook quickly and pair easily with simple sides like potatoes, salads, or rice, creating a meal that feels both simple and elegant.
A LITTLE STORY
Schnitzel traces back to Central European cooking, particularly Austria and Germany. The most famous version, Wiener Schnitzel, comes from Vienna and is traditionally made with veal.
DID YOU KNOW?
The word schnitzel comes from the German word schnitzen, meaning “to slice.”
Schnitzel is so beloved in Austria that it even has a museum dedicated to the dish.
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