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Chicken Schnitzel

Chicken Schnitzel

This classic chicken Schnitzel recipe sounds harder to make than it is. Plus, you get to pound out the day's stress.


  • 4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour (for dredging)
  • 1 tablespoon Dijon mustard
  • 2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
  • 2 tablespoons canola oil, divided
  • 2 tablespoons unsalted butter, divided
  • Chopped flat-leaf parsley

Recipe Preparation

  • 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 baking dish. Place 1 cup panko in another shallow 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.

  • 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. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.

Recipe by Jeanne Thiel Kelley,Photos by Maria del Mar Sacasa

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Reviews SectionSo 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.AnonymousSan Diego05/02/20This was really good. Made it for my family last night and my son who is a picky eater LOVED it. Will definitely make again.kcbsmom78Lancaster, PA12/13/19Delicious--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).

Watch the video: How to cook chicken schnitzel (October 2021).