chicken Schnitzel
Schnitzel is definitely one of my all-time favorite ways to enjoy chicken. There’s something about that thin, crispy coating on freshly fried chicken that just can’t be beat. As a kid, I was incredibly picky, and schnitzel was pretty much the only way I’d eat chicken.
My grandmother used to make it for me almost every week, and while I’ve made a few small tweaks to her recipe over the years, it’s still just as delicious.
I’m a huge fan of lemon, so I love adding both lemon zest and juice to bring a little extra brightness to the crispy chicken. If you're not as into lemon, you can definitely skip it, and the schnitzel will still be delicious.
Since breading and frying can feel like a bit of a chore, I like to make extra schnitzel whenever I cook it. I double the batch and freeze half of it before frying. This is a total game-changer when you get a sudden schnitzel craving—it saves time and hassle for next time you’re in the mood for a quick, crispy treat!
INGREDIENTS:
2 pounds chicken cutlets, butterflied into thin pieces *if you really want them thin, you can pound them. *you can make nuggets or smaller pieces if you’d like.
Salt and pepper to taste
1/2 cup flour
1 tablespoon cayenne pepper, optional
2 eggs
Juice of 1/2 lemon
2 cups panko bread crumbs
1/2 cup sesame seeds
zest of 2 lemons
Avocado oil for frying (or any oil with a high smoke point)
DIRECTIONS:
Once you cut your chicken into your desired sized pieces, season your chicken with salt and pepper.
Prepare the flour mixture in a shallow bowl or dish by mixing together 1/2 cup flour, 1 tablespoon cayenne pepper if using, and salt and pepper to taste and set aside.
Prepare the egg mixture n a shallow bowl or dish by whisking together 2 eggs, juice of 1/2 lemon, and salt and pepper.
Prepare the breadcrumb mixture in a large bowl by combining 2 cups panko bread crumbs, 1/2 cup sesame seeds, zest of 2 lemons, and salt and pepper to taste.
Begin breading your chicken by dredging your chicken first in the flour mixture making sure to shake off any excess before dipping in the egg mixture and letting the excess egg drip off into the bowl. Then bread the chicken breadcrumb mixture pressing down as you flip the chicken to make sure the breadcrumbs are really sticking to the chicken. Set the breaded chicken aside on a lined sheet pan and repeat with the remaining pieces of chicken.
Freeze the chicken on the sheet pan for 15 minutes before frying - if you’re saving some for later, let the cutlets freeze completely before transferring to a freezer-safe bag. *this step can definitely be skipped, especially if you’re low on time, but it does help the breading adhere to the chicken better.
Heat about 1/2 inch of oil in a pan on medium heat and wait until it’s hot before adding chicken. You can check the oil by putting the base of a wooden spoon in it and seeing if the oil bubbles around it.
Fry your chicken for 3-4 minutes per side on medium heat- if your pieces are on the thicker side, they may need an extra minute or two. Once fried, transfer the chicken to a paper bowl lined plate or a wire rack on top of a sheet pan so the oil can drain. Serve with more lemon and enjoy hot if you can!
I know it can be tricky to serve food piping hot right after frying, so here’s a simple solution. If you’re not eating the schnitzel immediately, preheat your oven to 300°F. After frying, transfer the chicken to a baking sheet and pop it in the oven until you’re ready to eat—about 30 minutes should do the trick. Just be careful not to leave it too long, or it may dry out.
If you’re not eating until much later, you can reheat the schnitzel by baking it at 400°F for 7-10 minutes on a baking sheet. It’ll come out crispy and delicious, just like when it first came out of the pan!