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German Chicken Schnitzel Recipe
Ash Tyrrell

German Chicken Schnitzel Recipe

I made this German chicken schnitzel last weekend, and my whole family cleaned their plates. The chicken is pounded thin and coated in fresh breadcrumbs. It fries up golden, with a crackly, wavy crust. I was surprised how few pantry ingredients it needed.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts 6 oz each: Pound them thin, since thinness is what makes it a schnitzel.
  • Salt and black pepper to taste: Season both sides lightly so the chicken tastes savory.
  • ½ cup all-purpose flour: This dry layer helps the egg cling to the chicken.
  • 2 large eggs beaten: The eggs glue the breadcrumbs on for a crisp shell.
  • 2 cups fresh breadcrumbs from 6–8 slices of sourdough: Fresh crumbs beat store-bought for crunch and flavor.
  • 1 teaspoon garlic powder: Mix it into the crumbs for gentle even flavor.
  • Canola or vegetable oil for frying: Use a neutral, high-smoke-point oil, about ¼ inch deep.
  • Lemons for serving: Fresh juice at the end brightens every bite.
  • Chopped parsley for serving: It adds a fresh pop of color and a light herby taste.

Method
 

  1. Place each chicken breast between two sheets of plastic wrap. Pound it with a meat mallet until it is about ¼ inch thick. Season both sides lightly with salt and pepper.
  2. Pulse 6 to 8 slices of sourdough in a food processor until you get fine crumbs. Any bread works if you do not have sourdough. Stir in the garlic powder.
  3. Line up three shallow bowls. Put the flour in the first, the beaten eggs in the second, and the seasoned breadcrumbs in the third. This setup keeps your hands cleaner and your workflow fast.
  4. Heat your oven to 200°F. Set a wire rack on a baking sheet and keep it nearby. Pour about ¼ inch of oil into a large skillet and heat it over medium-high heat toward 350°F.
  5. Dip each cutlet in the flour first, then in the egg. Press it into the breadcrumbs, coating both sides. Press just enough for the crumbs to stick, then shake off the extra.
  6. Fry two cutlets at a time for about 3 minutes per side, until deep golden. Gently swirl the pan as they cook. The moving oil washes over the coating and puffs it into that classic wavy crust.
  7. Move each finished cutlet to the wire rack in the warm oven. Repeat with the remaining chicken. Squeeze fresh lemon over the top, sprinkle on parsley, and serve right away.

Notes

  • I always pound the chicken to a true ¼ inch. Thicker cutlets burn the crust before the center cooks.
  • I make my own breadcrumbs every time. It takes seconds, and the crunch is so much better.
  • I press the crumbs on lightly. A light coat puffs up crisper than a packed-on one.
  • I swirl the pan while frying. This one move gave me the puffy, wavy crust I wanted.
  • I test the oil with one breadcrumb. If it sizzles right away, the oil is ready.
  • I check the inside temperature once. A quick 165°F reading gives me total peace of mind.