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Chicken Schnitzel

A delicious and crispy Chicken Schnitzel that brings warmth and nostalgia, perfect for family gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Austrian, German
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Brine
  • 2 cups water Essential for brining.
  • 2 tablespoons kosher salt Enhances flavor during brining.
  • 2 teaspoons sugar Balances seasoning.
For the Chicken
  • 2 pieces boneless, skinless chicken breasts (1 to 1¼ lbs/454 to 567 g) The main ingredient, tender and juicy.
  • 1⅓ cups panko breadcrumbs Creates a crispy texture.
  • ¼ teaspoon freshly ground black pepper Adds a subtle kick.
  • ½ teaspoon fine sea salt For seasoning the coating.
  • ¾ teaspoon garlic powder Infuses savory aroma.
  • ¾ teaspoon paprika Gives color and flavor.
  • 2 tablespoons sesame seeds Adds crunch and nutty flavor.
  • ½ cup all-purpose flour First layer of coating.
  • 2 large eggs Binds the breadcrumb coating.
  • as needed none vegetable oil For frying.
  • as needed none lemon wedges Optional, for serving.

Method
 

Preparation
  1. Slice the chicken breasts in half horizontally to create flat fillets. Pound them to an even thickness of between ⅛ and ¼ inches (3 to 6 mm).
  2. In a medium bowl, combine the water, kosher salt, and sugar to make the brine. Stir until dissolved.
  3. Submerge the pounded chicken in the brine and let it soak for 30 to 45 minutes. Remove and pat dry with paper towels.
Breading
  1. Set up the breading station: Mix panko breadcrumbs, pepper, fine salt, garlic powder, paprika, and sesame seeds in a large shallow bowl.
  2. Place flour in another shallow bowl, and beat eggs in a separate bowl.
  3. Dredge each piece of chicken in flour, dip into the beaten eggs, then coat with the panko mixture.
Cooking
  1. Heat vegetable oil in a large nonstick skillet over medium heat.
  2. Carefully place two pieces of breaded chicken in the skillet. Cook for 2 to 3 minutes per side until golden brown.
  3. Transfer cooked chicken to a plate lined with paper towels. Repeat with remaining chicken.
Serving
  1. Transfer Chicken Schnitzel to a serving platter. Optionally, add lemon wedges on the side.

Notes

For a crispier finish, consider double-dipping the chicken in the egg and panko mixture. Store leftovers in an airtight container for about 3 days in the refrigerator, or freeze for up to 2 months.