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Recipes

Chicken Schnitzel

By Jeanne Thiel KelleyPhotography by Maria del Mar Sacasa

4.0

(408)

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

What you’ll need

Recipe information

  • Yield

    4 Servings

Ingredients

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)

2

large eggs

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

Lemon wedges

Need to make a substitution?

Preparation

  1. 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.

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