Homemade Chicken Schnitzel Recipe – Crunchy, Juicy, and Delicious
Servings 8 servings
Ingredients
For the Schnitzel:
- Chicken breast 1-3 lbs, thinly sliced
Dry Rub:
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
Wet Rub:
- 3 whole eggs
- 1/2 cup chopped parsley
Breadcrumb Coating:
- 2 cups Italian panko breadcrumbs
For Frying:
- 1 cup vegetable oil
- 1/4 cup butter
For the Salad Topping:
- Arugula
- Cherry tomatoes halved
- Parmesan cheese
- Olive oil
- Fresh lemon juice
Instructions
Prepare the Chicken:
- Place the chicken breasts between two sheets of plastic wrap or parchment paper.
- Using a meat mallet, pound the chicken to an even 1/4 inch thickness. This ensures even cooking and a crisp exterior.
Set Up the Breading Station:
- In the first bowl, combine all dry rub ingredients (flour, salt, black pepper, onion powder, smoked paprika, and garlic powder).
- In the second bowl, whisk together eggs and chopped parsley to create the wet rub.
- In the third bowl, place the Italian panko breadcrumbs for the final coating.
Coat the Chicken:
- Dredge each piece of pounded chicken in the dry rub, shaking off excess flour.
- Dip the floured chicken into the wet rub, ensuring full coverage.
- Press the chicken firmly into the panko breadcrumbs, ensuring an even, thick coating.
Fry the Schnitzel:
- In a large skillet, heat vegetable oil and butter over medium heat.
- Once the oil is hot, fry each schnitzel for 2-3 minutes per side, or until golden brown and crispy.
- Transfer to a wire rack to drain excess oil and maintain crispiness.
Make the Salad Topping:
- In a bowl, toss arugula, cherry tomatoes, and Parmesan cheese together.
- Drizzle with olive oil and fresh lemon juice for a light, zesty finish.
Serve and Enjoy!
- Place the crispy schnitzel on a serving plate.
- Top with the fresh arugula salad.
- Serve immediately with extra lemon wedges on the side.