Ingredients
- 4 chicken cutlets
- ½ cup all-purpose flour
- 2 large eggs
- 2 teaspoons Dijon mustard
- 1 cup Panko breadcrumbs
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- Vegetable oil (for frying)
- Lemon wedges (for serving)
- Fresh parsley, chopped (for garnish)
- Fresh dill, chopped (for garnish)
Instructions
- Set Up the Breading Station: Add flour to a shallow bowl or rimmed plate. In another shallow bowl, whisk together eggs and Dijon mustard. In a third shallow bowl, combine Panko breadcrumbs, kosher salt, black pepper, and garlic powder.
- Prepare the Chicken: Pat the chicken cutlets dry with paper towels to remove any excess moisture.
- Bread the Chicken: Dredge each chicken cutlet in the flour, coating evenly. Dip into the egg mixture, then coat thoroughly in the breadcrumb mixture.
- Fry the Chicken: Add about ½ inch of vegetable oil to a large skillet over medium-high heat. Once the oil is hot, add the breaded chicken cutlets to the skillet, being careful not to overcrowd. Cook until the first side is golden brown, about 3-4 minutes. Flip and cook for another 3-4 minutes until golden brown and cooked through. Remove the schnitzels and place them on a wire rack to drain excess oil.
- Serve: Serve the schnitzels hot with lemon wedges for spritzing and garnish with chopped fresh parsley and chopped fresh dill.
Notes
- For a lighter version, you can bake the schnitzels at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- If you don’t have Panko breadcrumbs, regular breadcrumbs will work, but Panko gives a crunchier texture.
- Serve with mashed potatoes or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: German, Austrian
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 1g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
