Schnitzel

5 from 7 votes

This easy chicken schnitzel is a great weeknight meal - it was a go-to dinner in my house while I was growing up. The trick to this schnitzel is to pound the chicken to the perfect thickness, about ¼ inch, so ensure it cooks evenly and in the same time as the breading.

Prep Time15

Cook Time20

Total Time35

Course: Main

Cuisine: American, Jewish, Viennese

Diet: Kosher

Servings:

Calories: 877kcal

Author: Candice Walker

Equipment

Cast Iron Pan

Ingredients

4 chicken breasts boneless and skinless
2-3 cups flour for dredging
3 eggs beaten with 3-4 tbsp water
3-4 cups Italian seasoned breadcrumbs
1 tbsp seasoned salt
Canola oil for frying
1 tbsp hot sauce optional

Instructions

Tenderize each breast with the flat side of a mallet until it is ~1/4" thick. It is OK if the breast comes apart into two pieces. It is important to get it uniformly thin.
Season each breast with seasoned salt.
Set up the dredging station: 1 large plate or dish with the flour, 1 large dish with the beaten eggs mixed with (optional) hot sauce, 1 large plate or dish with the breadcrumbs.
One at a time, thoroughly cover and pat each chicken breast in flour, then shake off excess flour.
Dip each flour covered chicken breast in egg wash until all the flour is covered in egg wash.
Thoroughly cover and pat each egg-dipped chicken breast in breadcrumbs.
Fill a large cast-iron skillet ~1/4-1/2 inch deep with oil and heat over medium-high flame.
Add a small drop of water to the oil and see if it sizzles. If it does, the oil is ready. It should be around 375F. I usually move the flame closer to medium after it's heated.
Fry each chicken breast until golden on each side, flipping once. Place cooked chicken on paper towels or a paper bag to soak up excess oil. Serve with your favorite potatoes, veggies, and salads.

Notes

This recipe works best when you can get the chicken to a uniform thickness of about ¼ inch. If it’s too thin it’ll be too crispy with no soft meat inside, and if it’s too thick it will be difficult to cook all the way through without burning the breading.

I use Italian spiced breadcrumbs because that's what my dad does. You can make your own by combining 3 cups breadcrumbs, 1 tablespoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt. You can also make it from day-old bread using Alton Brown's recipe. I have never made this recipe with panko, but I've made it with matzo meal for my mother-in-law who is allergic to yeast.

Nutrition