Chicken Schnitzel

Chicken schnitzel is often seen as one of those dishes that belongs in restaurants rather than home kitchens. The golden crust, the even browning, the promise of crispness can make it feel technical or fussy. In reality, once you understand the method, thin chicken, a simple breading, steady heat, it becomes one of the easiest and fastest meals you can make. From start to finish, this is comfortably on the table in under half an hour.

This is also the kind of food that works effortlessly for family dinners. Familiar flavors, a satisfying crunch, and no complicated seasoning. I usually serve it with mashed potatoes, a simple salad, or whatever vegetables I already have ready. It is comforting without being heavy, and one of those meals everyone recognizes and happily sits down to.

Ingredients

• Chicken breast, sliced into thin cutlets, about 500g

• Salt

• Black pepper

For the breading

• 2 eggs

• 2 tablespoons milk or water

• Breadcrumbs or panko, or a mix of both, enough to coat the chicken evenly

For frying

• Sunflower oil or another neutral oil, enough to generously coat the pan

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Instructions

Preparing the chicken

Slice the chicken breasts horizontally to create thin cutlets. If needed, gently pound them between baking paper until evenly thin. Season both sides with salt and black pepper.

Preparing the breading

Whisk the eggs with the milk or water in a shallow bowl. Place the breadcrumbs, panko, or a mix of both in a separate shallow bowl.

Breading the chicken

Dip each cutlet into the egg, letting any excess drip off, then coat with breadcrumbs. Press gently so the coating sticks without compacting it. Place the breaded chicken on a plate and let it rest briefly while the oil heats.

Frying

Heat a wide pan over medium heat and add enough oil to generously cover the base. The oil should shimmer but not smoke. Fry the schnitzels in batches, without crowding the pan, for about 2 to 3 minutes per side. Turn once, when the underside is deeply golden. Adjust the heat as needed so the coating browns evenly without burning.

Serving

Transfer to a plate lined with kitchen paper and season lightly with salt while hot. Serve immediately.

Tips

• Slice and pound the chicken evenly so it cooks quickly and stays juicy.

• Breadcrumbs give a classic, even crust, while panko adds extra crunch. A mix of both works very well.

• Keep the heat steady rather than high. This helps the coating turn golden without absorbing too much oil.

• Finish with a squeeze of lemon just before serving to balance the richness.