Classic Chicken Schnitzel

Chicken schnitzel is a beloved dish with roots in Central European cuisine, particularly Austria and Germany. This version features tender, brined chicken breasts, pounded thin and coated in a crisp, golden breadcrumb crust. The brining process ensures the meat remains juicy, while the homemade toasted breadcrumbs provide an irresistible crunch. Fried to perfection in hot oil or clarified butter, each schnitzel is served with fresh parsley and lemon wedges for a bright, flavorful finish. Whether enjoyed as a main course with traditional sides like potato salad or served in a sandwich, this schnitzel delivers a satisfying balance of texture and taste. Perfect for weeknight dinners or special occasions, this recipe brings a touch of European comfort to your table.

Ingredients (Makes 4 portions)

Brine

2 quarts (1.9 L) cold water
⅓ cup (80 g) kosher salt

Ingredients

4 boneless, skinless chicken breast halves (about 225 g / 8 oz each), tenders removed

Breadcrumb Coating

12 slices white bread

Breading

1 cup (125 g) all-purpose flour
2 large eggs
2 tablespoons (30 ml) cold water

Cooking

2 cups (480 ml) canola oil, peanut oil, or clarified butter

For Serving/Garnishing

1 tablespoon finely minced parsley
1 lemon, sliced into 4 wedges

Nutrition Information (per 100g)

Calories: 250
Fat: 12
Protein: 22
Carbohydrates: 15
Fiber: 1

Directions

Brining the Chicken

1. In a large bowl, whisk together 2 quarts (1.9 L) of cold water and kosher salt until dissolved. Submerge the chicken breasts in the brine and refrigerate for 30 minutes.

Preparing the Breadcrumbs

2. Toast the white bread slices until golden brown. Tear into large pieces and pulse in a food processor until medium-fine crumbs form. Transfer breadcrumbs to a large shallow dish.

Pounding the Chicken

3. Remove chicken from brine and pat dry with paper towels. Place one chicken breast half in a resealable plastic bag. Using a meat pounder, rolling pin, or small skillet, pound the chicken to an even thickness of about ¼ inch (6 mm). Repeat with the remaining chicken breasts.

Breading the Chicken

4. Set a wire rack over a sheet pan. Place flour in a shallow dish. In another shallow dish, beat eggs with 2 tablespoons (30 ml) cold water until uniform in color. Coat each chicken cutlet in flour, shaking off excess, then dip into the egg wash, allowing excess to drip off. Finally, coat evenly with breadcrumbs, pressing lightly to adhere. Place breaded chicken on the wire rack.

Frying the Schnitzel

5. Heat oil or clarified butter in a 12-inch (30 cm) skillet to 375°F (190°C). Fry one chicken cutlet at a time, cooking for about 2 minutes per side until golden brown. Flip as needed to prevent over-browning. Transfer to a paper towel-lined plate and repeat with remaining cutlets.

Serving

6. Garnish schnitzels with minced parsley and serve immediately with lemon wedges.

Cookix's Secrets

Alternative Cooking Method

Air-fry the schnitzel at 375°F (190°C) for 12 minutes, flipping halfway, for a crispy texture with less oil.

Alternative Proteins

Substitute chicken with veal for a traditional Wiener Schnitzel or use turkey for a leaner option.

Bold Flavor Enhancements

Add grated Parmesan or paprika to the breadcrumbs for extra depth of flavor.

Breadcrumbs

Using homemade toasted breadcrumbs creates a crispier, more flavorful coating than store-bought varieties.

Brining

Brining enhances moisture retention, ensuring the chicken remains juicy even after frying.

Frying

Maintain oil temperature at 375°F (190°C) for optimal crispiness without excessive greasiness.

Healthier Version

For a lighter option, bake the breaded chicken at 400°F (200°C) for 20 minutes, flipping halfway through.

Regional Twists

Use panko breadcrumbs for a Japanese-inspired variation or season the flour with garlic powder and cayenne for a spicier take.

Serving

Pair schnitzel with potato salad, cucumber salad, or a side of spaetzle for a traditional meal.

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