How to Make SUPER Crispy Chicken Schnitzel at Home

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 tsp Salt (plus extra for seasoning chicken)
• ½ tsp Black Pepper (freshly ground)
• 2 Large Eggs (room temperature)
• 1 tsp Dijon Mustard (smooth)
• 2 tbsp Olive Oil (extra‑virgin, for egg wash)
• 2 cups Panko Breadcrumbs (Japanese style, extra‑crunchy)
• 1 tsp Lemon Zest (zest of one medium lemon)
• 2 Chicken Breast (skinless, boneless; each cut in half lengthwise then flattened to ~¼‑inch thick)
• ½ cup Vegetable Oil (for shallow frying; use a high‑smoke‑point oil)

Instructions

1. Prepare Dry Coating

   In a mixing bowl combine the all‑purpose flour, 1 tsp salt, and ½ tsp black pepper. Whisk to distribute evenly.

   Time: PT5M

2. Make Egg Wash

   In a second bowl whisk together the eggs, Dijon mustard, and 2 tbsp olive oil until smooth.

   Time: PT3M

3. Prepare Breadcrumb Mix

   In a third bowl combine the panko breadcrumbs with the lemon zest. Stir until the zest is evenly distributed.

   Time: PT2M

4. Trim and Flatten Chicken

   Place each chicken breast on the cutting board, slice horizontally to make two thinner cutlets, then pound each piece with a meat mallet or rolling pin to about ¼‑inch thickness. Season both sides with a pinch of salt and pepper.

   Time: PT5M

5. Dredge the Chicken

   One at a time, dip each chicken piece first into the flour mixture, shaking off excess, then into the egg wash, and finally into the panko mixture, pressing gently to adhere a full coating.

   Time: PT5M

6. Fry Until Golden

   Heat ½ cup vegetable oil in a large skillet over medium heat (about 350°F/175°C). When the oil shimmers, add the coated chicken pieces. Fry 2‑4 minutes per side, or until the crust is deep golden‑brown and the interior reaches 165°F (74°C). Transfer to a wire rack to drain.

   Time: PT12M

   Temperature: 350°F

7. Rest and Serve

   Let the chicken rest on the wire rack for 2 minutes to finish cooking and stay crisp. Serve immediately with a fresh salad or your favorite side.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

22 g

Fat

15 g

Fiber

1 g