Homemade Chicken Schnitzel

Looking for an easy, weeknight dinner that’ll never fail to impress? Look no further than chicken schnitzel! Lightly breaded and fried, it perfect for eating well on a budget. Enjoy it by itself, or add some roasted potatoes and veggies for a complete meal.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes


  • 4-6 Boneless Skinless Chicken Breasts, pounded to 1/8 inch thickness
  • 1/2 c. All-Purpose Flour
  • 2-3 c. Panko Bread Crumbs or White Bread Crumbs+1 tbsp. Sugar
  • 2 large Eggs
  • 2 tbsp. Dijon Mustard
  • 2 tsp. Sweet Paprika
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • Vegetable Oil (for frying)
  • Lemon Wedges (for serving)


  1. Set up a breading station: beat eggs with dijon mustard in a dish. Mix flour salt, pepper, and paprika together on a large plate and lay panko on a separate plate. Arrange with seasoned flour first, followed by egg/dijon mixture, and finally panko. Preheat 1 inch of oil in a large, cast iron skillet until a small amount of bread crumbs begin to fry on contact with the oil.

  2. To bread chicken, coat first in flour, then in egg, and finally in panko, then place directly into hot oil. Fry chicken in batches, flipping at least once, until chicken is crispy. When cooked through, remove and drain on a plate lined with paper towels. Keep schnitzel warm in oven until ready to serve.

  3. Serve with lemon wedges, goes great with Warm German Potato Salad.

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