\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nYou guys are obsessed with my Pork Schnitzel<\/a>, so I knew I had to make a chicken version! Thin-pounded, lightly seasoned<\/strong> chicken is fried to golden crisp<\/strong> perfection! <\/p>\n<\/figure>\n\nWhy This Schnitzel Belongs on Your Dinner Table<\/h2>\n\nCrunch That Wows:<\/strong>\u00a0Every bite delivers a delicious golden crust that cracks delightfully in your mouth, giving you that irresistible first crunch.<\/li>\nVersatile Pairing:<\/strong>\u00a0Tender, juicy chicken that\u2019s a blank canvas for your favorite sides. My family loves it served alongside creamy mashed potatoes<\/a>, roasted veggies<\/a>, buttered noodles<\/a>, or a crisp, fresh salad<\/a>.<\/li>\nKid-Approved:<\/strong>\u00a0Even picky eaters can\u2019t resist this tasty, golden-crisp chicken, making it a go-to dinner everyone will ask for again and again.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nChicken Schnitzel Ingredients<\/h3>\n<\/figure>\n\nChicken:<\/strong> Pound the chicken to a uniform thickness of about \u00bc inch. This will help it cook evenly.<\/li>\nFrying:<\/strong> Fry at the right temp. Too hot, the breading will burn. Too cold, the schnitzel will be greasy. Aim for 350\u00baF.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make the Best Chicken Schnitzel<\/h2>\nThis crispy chicken schnitzel can be on your dinner table in just 25 minutes! While it\u2019s frying to golden perfection, you can roast some asparagus<\/a> or pop green beans<\/a> in the air fryer for a quick, fresh side. Follow my easy step-by-step instructions. <\/p>\n\nPrep:<\/strong> Cut\u00a02 chicken breasts\u00a0evenly in half lengthwise, then place between two sheets of plastic wrap and use the flat side of a meat mallet<\/a> to pound to \u00bc-inch even thickness.<\/li>\nSeason:<\/strong> Season the flattened cutlets with salt, pepper, and garlic powder.<\/li>\nDredging Station:<\/strong> In 3 separate shallow dishes, place flour,\u00a0eggs\u00a0beaten with Dijon mustard<\/a>, and\u00a0panko bread crumbs.<\/li>\nDredge:<\/strong> Evenly coat the cutlets in the flour, then dip them in the eggs, allowing any excess to drip back into the bowl. Lastly, coat them completely with panko breadcrumbs<\/a>.<\/li>\nFry:<\/strong> Heat oil\u00a0in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/li>\nServe:<\/strong> Remove the cooked chicken from the oil, then place on a wire rack<\/a> to allow any excess oil to drain off. Repeat this process in batches with the remaining cutlets. Sprinkle the hot chicken schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tips<\/h2>\n\nDredging: <\/strong>Use one hand for the dry ingredients, and the other for the egg. This prevents breadcrumbs from clumping on your fingers.<\/li>\nBreading:<\/strong> After breading, press the bread crumbs into the chicken and let it rest for 10\u201315 minutes before frying. This helps the breading adhere better, reducing the risk of it falling off in the pan.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nAlternate Cooking Methods<\/h3>\n\nAir Fryer:<\/strong>\n\nPreheat the air fryer to 400\u00baF. <\/li>\nPlace the breaded chicken in the basket of the air fryer, then spritz the top with cooking spray. <\/li>\nAir fry for 5-6 minutes. Flip the chicken over, then spritz the other side with cooking spray, and cook for an additional 4-6 minutes.<\/li>\n<\/ol>\n<\/li>\nOven:<\/strong>\n\nPreheat oven to 400\u00b0F.<\/li>\nPlace the breaded chicken on a lined baking sheet, then bake for 25-30 minutes, flipping halfway through.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCut 2 boneless, skinless chicken breasts<\/span> evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even \u00bc-inch thickness.<\/span><\/p>\n<\/li>\n\nSeason the flattened cutlets with 1 teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, and 1 teaspoon garlic powder<\/span>.<\/span><\/p>\n<\/li>\n\nIn 3 separate shallow dishes, place \u00bd cup flour<\/span>, 2 eggs<\/span> beaten with 1 teaspoon Dijon mustard<\/span>, and 1 \u00bc cups panko bread crumbs<\/span>. <\/span><\/p>\n<\/li>\n\nDredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup oil<\/span> in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/span><\/p>\n<\/li>\n\nRemove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.<\/span><\/p>\n<\/li>\n\nSprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/li>\nTo Reheat:\u00a0<\/strong>I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375\u00b0F. Flip halfway so both sides get nice and toasty.<\/li>\nFreezer:<\/strong> Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.<\/li>\nMake Ahead: <\/strong>Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
You guys are obsessed with my Pork Schnitzel<\/a>, so I knew I had to make a chicken version! Thin-pounded, lightly seasoned<\/strong> chicken is fried to golden crisp<\/strong> perfection! <\/p>\n<\/figure>\n\nWhy This Schnitzel Belongs on Your Dinner Table<\/h2>\n\nCrunch That Wows:<\/strong>\u00a0Every bite delivers a delicious golden crust that cracks delightfully in your mouth, giving you that irresistible first crunch.<\/li>\nVersatile Pairing:<\/strong>\u00a0Tender, juicy chicken that\u2019s a blank canvas for your favorite sides. My family loves it served alongside creamy mashed potatoes<\/a>, roasted veggies<\/a>, buttered noodles<\/a>, or a crisp, fresh salad<\/a>.<\/li>\nKid-Approved:<\/strong>\u00a0Even picky eaters can\u2019t resist this tasty, golden-crisp chicken, making it a go-to dinner everyone will ask for again and again.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nChicken Schnitzel Ingredients<\/h3>\n<\/figure>\n\nChicken:<\/strong> Pound the chicken to a uniform thickness of about \u00bc inch. This will help it cook evenly.<\/li>\nFrying:<\/strong> Fry at the right temp. Too hot, the breading will burn. Too cold, the schnitzel will be greasy. Aim for 350\u00baF.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make the Best Chicken Schnitzel<\/h2>\nThis crispy chicken schnitzel can be on your dinner table in just 25 minutes! While it\u2019s frying to golden perfection, you can roast some asparagus<\/a> or pop green beans<\/a> in the air fryer for a quick, fresh side. Follow my easy step-by-step instructions. <\/p>\n\nPrep:<\/strong> Cut\u00a02 chicken breasts\u00a0evenly in half lengthwise, then place between two sheets of plastic wrap and use the flat side of a meat mallet<\/a> to pound to \u00bc-inch even thickness.<\/li>\nSeason:<\/strong> Season the flattened cutlets with salt, pepper, and garlic powder.<\/li>\nDredging Station:<\/strong> In 3 separate shallow dishes, place flour,\u00a0eggs\u00a0beaten with Dijon mustard<\/a>, and\u00a0panko bread crumbs.<\/li>\nDredge:<\/strong> Evenly coat the cutlets in the flour, then dip them in the eggs, allowing any excess to drip back into the bowl. Lastly, coat them completely with panko breadcrumbs<\/a>.<\/li>\nFry:<\/strong> Heat oil\u00a0in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/li>\nServe:<\/strong> Remove the cooked chicken from the oil, then place on a wire rack<\/a> to allow any excess oil to drain off. Repeat this process in batches with the remaining cutlets. Sprinkle the hot chicken schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tips<\/h2>\n\nDredging: <\/strong>Use one hand for the dry ingredients, and the other for the egg. This prevents breadcrumbs from clumping on your fingers.<\/li>\nBreading:<\/strong> After breading, press the bread crumbs into the chicken and let it rest for 10\u201315 minutes before frying. This helps the breading adhere better, reducing the risk of it falling off in the pan.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nAlternate Cooking Methods<\/h3>\n\nAir Fryer:<\/strong>\n\nPreheat the air fryer to 400\u00baF. <\/li>\nPlace the breaded chicken in the basket of the air fryer, then spritz the top with cooking spray. <\/li>\nAir fry for 5-6 minutes. Flip the chicken over, then spritz the other side with cooking spray, and cook for an additional 4-6 minutes.<\/li>\n<\/ol>\n<\/li>\nOven:<\/strong>\n\nPreheat oven to 400\u00b0F.<\/li>\nPlace the breaded chicken on a lined baking sheet, then bake for 25-30 minutes, flipping halfway through.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCut 2 boneless, skinless chicken breasts<\/span> evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even \u00bc-inch thickness.<\/span><\/p>\n<\/li>\n\nSeason the flattened cutlets with 1 teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, and 1 teaspoon garlic powder<\/span>.<\/span><\/p>\n<\/li>\n\nIn 3 separate shallow dishes, place \u00bd cup flour<\/span>, 2 eggs<\/span> beaten with 1 teaspoon Dijon mustard<\/span>, and 1 \u00bc cups panko bread crumbs<\/span>. <\/span><\/p>\n<\/li>\n\nDredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup oil<\/span> in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/span><\/p>\n<\/li>\n\nRemove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.<\/span><\/p>\n<\/li>\n\nSprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/li>\nTo Reheat:\u00a0<\/strong>I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375\u00b0F. Flip halfway so both sides get nice and toasty.<\/li>\nFreezer:<\/strong> Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.<\/li>\nMake Ahead: <\/strong>Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
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This crispy chicken schnitzel can be on your dinner table in just 25 minutes! While it\u2019s frying to golden perfection, you can roast some asparagus<\/a> or pop green beans<\/a> in the air fryer for a quick, fresh side. Follow my easy step-by-step instructions. <\/p>\n\nPrep:<\/strong> Cut\u00a02 chicken breasts\u00a0evenly in half lengthwise, then place between two sheets of plastic wrap and use the flat side of a meat mallet<\/a> to pound to \u00bc-inch even thickness.<\/li>\nSeason:<\/strong> Season the flattened cutlets with salt, pepper, and garlic powder.<\/li>\nDredging Station:<\/strong> In 3 separate shallow dishes, place flour,\u00a0eggs\u00a0beaten with Dijon mustard<\/a>, and\u00a0panko bread crumbs.<\/li>\nDredge:<\/strong> Evenly coat the cutlets in the flour, then dip them in the eggs, allowing any excess to drip back into the bowl. Lastly, coat them completely with panko breadcrumbs<\/a>.<\/li>\nFry:<\/strong> Heat oil\u00a0in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/li>\nServe:<\/strong> Remove the cooked chicken from the oil, then place on a wire rack<\/a> to allow any excess oil to drain off. Repeat this process in batches with the remaining cutlets. Sprinkle the hot chicken schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tips<\/h2>\n\nDredging: <\/strong>Use one hand for the dry ingredients, and the other for the egg. This prevents breadcrumbs from clumping on your fingers.<\/li>\nBreading:<\/strong> After breading, press the bread crumbs into the chicken and let it rest for 10\u201315 minutes before frying. This helps the breading adhere better, reducing the risk of it falling off in the pan.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nAlternate Cooking Methods<\/h3>\n\nAir Fryer:<\/strong>\n\nPreheat the air fryer to 400\u00baF. <\/li>\nPlace the breaded chicken in the basket of the air fryer, then spritz the top with cooking spray. <\/li>\nAir fry for 5-6 minutes. Flip the chicken over, then spritz the other side with cooking spray, and cook for an additional 4-6 minutes.<\/li>\n<\/ol>\n<\/li>\nOven:<\/strong>\n\nPreheat oven to 400\u00b0F.<\/li>\nPlace the breaded chicken on a lined baking sheet, then bake for 25-30 minutes, flipping halfway through.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCut 2 boneless, skinless chicken breasts<\/span> evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even \u00bc-inch thickness.<\/span><\/p>\n<\/li>\n\nSeason the flattened cutlets with 1 teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, and 1 teaspoon garlic powder<\/span>.<\/span><\/p>\n<\/li>\n\nIn 3 separate shallow dishes, place \u00bd cup flour<\/span>, 2 eggs<\/span> beaten with 1 teaspoon Dijon mustard<\/span>, and 1 \u00bc cups panko bread crumbs<\/span>. <\/span><\/p>\n<\/li>\n\nDredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup oil<\/span> in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/span><\/p>\n<\/li>\n\nRemove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.<\/span><\/p>\n<\/li>\n\nSprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/li>\nTo Reheat:\u00a0<\/strong>I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375\u00b0F. Flip halfway so both sides get nice and toasty.<\/li>\nFreezer:<\/strong> Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.<\/li>\nMake Ahead: <\/strong>Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCut 2 boneless, skinless chicken breasts<\/span> evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even \u00bc-inch thickness.<\/span><\/p>\n<\/li>\n\nSeason the flattened cutlets with 1 teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, and 1 teaspoon garlic powder<\/span>.<\/span><\/p>\n<\/li>\n\nIn 3 separate shallow dishes, place \u00bd cup flour<\/span>, 2 eggs<\/span> beaten with 1 teaspoon Dijon mustard<\/span>, and 1 \u00bc cups panko bread crumbs<\/span>. <\/span><\/p>\n<\/li>\n\nDredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup oil<\/span> in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/span><\/p>\n<\/li>\n\nRemove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.<\/span><\/p>\n<\/li>\n\nSprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/li>\nTo Reheat:\u00a0<\/strong>I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375\u00b0F. Flip halfway so both sides get nice and toasty.<\/li>\nFreezer:<\/strong> Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.<\/li>\nMake Ahead: <\/strong>Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCut 2 boneless, skinless chicken breasts<\/span> evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even \u00bc-inch thickness.<\/span><\/p>\n<\/li>\n\nSeason the flattened cutlets with 1 teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, and 1 teaspoon garlic powder<\/span>.<\/span><\/p>\n<\/li>\n\nIn 3 separate shallow dishes, place \u00bd cup flour<\/span>, 2 eggs<\/span> beaten with 1 teaspoon Dijon mustard<\/span>, and 1 \u00bc cups panko bread crumbs<\/span>. <\/span><\/p>\n<\/li>\n\nDredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup oil<\/span> in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/span><\/p>\n<\/li>\n\nRemove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.<\/span><\/p>\n<\/li>\n\nSprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/li>\nTo Reheat:\u00a0<\/strong>I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375\u00b0F. Flip halfway so both sides get nice and toasty.<\/li>\nFreezer:<\/strong> Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.<\/li>\nMake Ahead: <\/strong>Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cut 2 boneless, skinless chicken breasts<\/span> evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even \u00bc-inch thickness.<\/span><\/p>\n<\/li>\n\nSeason the flattened cutlets with 1 teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, and 1 teaspoon garlic powder<\/span>.<\/span><\/p>\n<\/li>\n\nIn 3 separate shallow dishes, place \u00bd cup flour<\/span>, 2 eggs<\/span> beaten with 1 teaspoon Dijon mustard<\/span>, and 1 \u00bc cups panko bread crumbs<\/span>. <\/span><\/p>\n<\/li>\n\nDredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup oil<\/span> in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/span><\/p>\n<\/li>\n\nRemove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.<\/span><\/p>\n<\/li>\n\nSprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/li>\nTo Reheat:\u00a0<\/strong>I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375\u00b0F. Flip halfway so both sides get nice and toasty.<\/li>\nFreezer:<\/strong> Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.<\/li>\nMake Ahead: <\/strong>Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Season the flattened cutlets with 1 teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, and 1 teaspoon garlic powder<\/span>.<\/span><\/p>\n<\/li>\n\nIn 3 separate shallow dishes, place \u00bd cup flour<\/span>, 2 eggs<\/span> beaten with 1 teaspoon Dijon mustard<\/span>, and 1 \u00bc cups panko bread crumbs<\/span>. <\/span><\/p>\n<\/li>\n\nDredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup oil<\/span> in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/span><\/p>\n<\/li>\n\nRemove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.<\/span><\/p>\n<\/li>\n\nSprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/li>\nTo Reheat:\u00a0<\/strong>I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375\u00b0F. Flip halfway so both sides get nice and toasty.<\/li>\nFreezer:<\/strong> Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.<\/li>\nMake Ahead: <\/strong>Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
In 3 separate shallow dishes, place \u00bd cup flour<\/span>, 2 eggs<\/span> beaten with 1 teaspoon Dijon mustard<\/span>, and 1 \u00bc cups panko bread crumbs<\/span>. <\/span><\/p>\n<\/li>\n\nDredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup oil<\/span> in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/span><\/p>\n<\/li>\n\nRemove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.<\/span><\/p>\n<\/li>\n\nSprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/li>\nTo Reheat:\u00a0<\/strong>I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375\u00b0F. Flip halfway so both sides get nice and toasty.<\/li>\nFreezer:<\/strong> Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.<\/li>\nMake Ahead: <\/strong>Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Dredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.<\/span><\/p>\n<\/li>\n\nHeat \u2153 cup oil<\/span> in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/span><\/p>\n<\/li>\n\nRemove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.<\/span><\/p>\n<\/li>\n\nSprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/li>\nTo Reheat:\u00a0<\/strong>I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375\u00b0F. Flip halfway so both sides get nice and toasty.<\/li>\nFreezer:<\/strong> Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.<\/li>\nMake Ahead: <\/strong>Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Heat \u2153 cup oil<\/span> in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.<\/span><\/p>\n<\/li>\n\nRemove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.<\/span><\/p>\n<\/li>\n\nSprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/li>\nTo Reheat:\u00a0<\/strong>I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375\u00b0F. Flip halfway so both sides get nice and toasty.<\/li>\nFreezer:<\/strong> Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.<\/li>\nMake Ahead: <\/strong>Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Remove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.<\/span><\/p>\n<\/li>\n\nSprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/li>\nTo Reheat:\u00a0<\/strong>I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375\u00b0F. Flip halfway so both sides get nice and toasty.<\/li>\nFreezer:<\/strong> Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.<\/li>\nMake Ahead: <\/strong>Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Sprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nMake Ahead & Storage Instructions<\/strong><\/span><\/p>\n\nIn the Refrigerator:<\/strong> Store leftovers in an airtight container for up to 3 days.<\/li>\nTo Reheat:\u00a0<\/strong>I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375\u00b0F. Flip halfway so both sides get nice and toasty.<\/li>\nFreezer:<\/strong> Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.<\/li>\nMake Ahead: <\/strong>Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>396<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>26<\/span>g<\/span><\/span>Protein: <\/span>19<\/span>g<\/span><\/span>Fat: <\/span>23<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>118<\/span>mg<\/span><\/span>Sodium: <\/span>830<\/span>mg<\/span><\/span>Potassium: <\/span>307<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>138<\/span>IU<\/span><\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Crunchy Chicken Recipes You\u2019ll Love<\/h2>\nIf you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
If you\u2019re looking for more delicious crispy chicken recipes, I\u2019ve got you covered!<\/p>\n<\/div>\n<\/header>\n<\/section>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/chicken-schnitzel-1-2.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/chicken-schnitzel-1-2.jpg\")
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![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/IngredientsWithLabelsChickenSchnitzel-1200x800.png\" "\\"Chicken")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/ChickenSchnitzel-2-1200x800.jpg\"\/ "\\"Chicken")
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<\/figure>\n![\"Flattened](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/ChickenSchnitzel-3-1-1200x800.jpg\"\/ "\\"Chicken")
![\"Flattened](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/ChickenSchnitzel-3-1-1200x800.jpg\" "\\"Chicken")
<\/figure>\n![\"Three](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/ChickenSchnitzel-4-1200x800.jpg\"\/ "\\"Chicken")
![\"Three](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/ChickenSchnitzel-4-1200x800.jpg\" "\\"Chicken")
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![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/ChickenSchnitzel-5-1200x800.jpg\" "\\"Chicken")
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![\"Cooking](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/ChickenSchnitzel-6-1200x800.jpg\" "\\"Chicken")
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![\"Cooked](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/01\/ChickenSchnitzel-7-1200x800.jpg\" "\\"Chicken")
<\/figure>\n<\/figure>\n