Servings 4 servings
Ingredients
- 4 (8-oz.) chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups Panko breadcrumbs (seasoned or plain)
- Avocado or vegetable oil, for cooking
Instructions
- Arrange one of the chicken breasts between two pieces of parchment or wax paper. Using a meat tenderizer (or the bottom of a heavy skillet), pound the chicken breast until it is 1/4-inch thick. Repeat the pounding process with the remaining chicken breasts.
- Add the flour to a shallow dish then season it with salt and black pepper.
- Whisk the eggs in a second shallow dish.
- Add the breadcrumbs to a third shallow dish.
- Line a baking sheet with paper towels.
- Dredge the chicken in the flour, shaking off any excess then dip it in the egg wash and finally in the breadcrumbs, pressing to adhere them on all sides. Repeat the breading process with the remaining chicken breasts.
- Generously coat a large skillet with oil then place it over medium heat. Once the oil is hot, add the chicken and cook until golden brown and crispy, 3 to 5 minutes, then flip it once and continue cooking until it is cooked through.
- Transfer the chicken breast to the paper towel-lined plate and immediately season it with salt. Repeat the cooking process with the remaining chicken breasts then serve.
Notes
- The breading process can be done up to 24 hours in advance, and the earlier you do it, the better chance it has to adhere to the chicken, which minimizes it falling off during the cooking process.
- I prefer avocado oil because it contains healthier fats, is neutral in flavor and has a very high smoke point
- Don’t overcrowd the pan! Fry the cutlets in batches to avoid lowering the oil’s temperature, which can make the breading soggy.
- To keep the cooked schnitzels warm and crispy while you finish cooking the others, arrange them on a wire rack atop a baking sheet and keep them in an oven set to 250°F. The rack allows air to circulate around the chicken, preventing the breading from becoming soggy.
- For a gluten-free version, simply swap out the flour and breadcrumbs for gluten-free alternatives like almond flour and gluten-free panko.
- This chicken schnitzel recipe easily scales up or down depending on how many servings you need.
- Schnitzel is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. For the best results, reheat in the oven at 350°F for about 10 minutes until warmed through and crispy. You can also use an air fryer to keep the coating crispy.
- Make ahead and freeze: After breading, freeze the cutlets in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.
- This same technique can be used with pork or turkey.
- ★ Did you make this recipe? Don't forget to give it a star rating below!