Crispy Panfried Healthy Chicken Schnitzel (2024)

• ▢ 1.5 lb. boneless chicken breasts ~2 large breasts
• ▢ 1 tsp salt + more for the chicken
• ▢ 1/2 tsp black pepper + more for the chicken
• ▢ 2 large eggs
• ▢ 2 Tbsp dijon mustard (30g)
• ▢ 1 tsp olive oil
• ▢ 1/3 cup all-purpose flour (40g)
• ▢ 2 cups panko bread crumbs (112g)
• ▢ 1 tsp lemon zest optional
• ▢ 1/4 cup vegetable oil (60g) divided
• ▢ Optional for serving: chopped parsley, lemon wedges

Prepare the Chicken:

• Pat the chicken breasts dry with a paper towel then cut each piece horizontally (like you are butterflying) to make two thinner cutlets (so you have four total).

• Place the chicken between two sheets of plastic wrap and pound them until they are 1/4 inch thick. Generously season both sides with salt and pepper.

Prepare the Breading Station:

• Prepare three shallow bowls. In one, mix together the flour, 1 tsp salt and 1/2 tsp black pepper. In the second, whisk together the eggs, mustard and olive oil. In the third, add the panko breadcrumbs and lemon zest (if using).

Bread the Chicken:

• First dip the chicken completely in the flour, shaking off any excess. Next, dip completely in the egg mixture, shaking off any excess. Then lastly, dip in the breadcrumbs, using your fingers to press to ensure the chicken is coated evenly. Repeat with the remaining chicken.

Pan-fry the Chicken:

• Heat 2 Tbsp of vegetable oil in a large skillet over medium heat. When shiny, add two pieces of the chicken and reduce heat to medium-low.

• Fry the first side for 2 to 3 minutes or until golden brown, then flip and cook for another 2 to 3 minutes or until internal temperature reaches 155F.* Transfer chicken to a paper towel-lined plate. *Carryover cooking will ensure your chicken reaches 165°F and prevents overcooking.

• Wipe the skillet clean and add another 2 Tbsp of vegetable oil. Repeat for the other two chicken pieces.

Garnish and Serve:

• Garnish with fresh parsley and lemon wedges to serve!

To make gluten-free: use gluten-free all-purpose flour like Bob’s Red Mill or King Arthur (or almond flour) and gluten-free bread crumbs.

Helpful Tips for the Best Chicken Schnitzel

• Do not skip pounding the chicken.The chicken needs to be even and thin (¼ inch thick) to ensure the chicken cooks evenly and fast. If chicken is too thick you risk burning the breading or overcooking the chicken.
• Use Panko breadcrumbs –Normal Italian breadcrumbs don’t get as crispy as Panko breadcrumbs. Make sure you’re using Panko!
• Use a high-heat point oil.What we don’t want is for the breading to burn before the chicken has a chance to cook throughout. That’s why I used canola oil. I typically prefer to use olive oil over canola oil because it’s healthier (see this article), but I hardly ever use it and it’s fine in moderation! Plus it’s worth it for me for this one because it really helps give this schnitzel that perfect crispy crunchy outer coating!
• Don’t over-cook the chicken– over-cooking can result in the chicken drying out and not being tender and juicy – which we don’t want! Check internal temperature with a thermometer to ensure chicken is cooked through (no longer pink in the middle or internal temperature reaches 165F). I actually like to remove from chicken when it reaches 155F because it will still continue to cook some even when it’s not in the pan and this way it prevents overcooking.