Chicken Schnitzel is inspired by the classic Austrian dish “Wiener Schnitzel,” which traditionally uses thin slices of veal coated in breadcrumbs and fried until golden. It is commonly served with lemon slices, fries, or potato salad. This version uses chicken breast, making it a popular and delicious alternative.
- 4 boneless skinless chicken breast pieces (about 1 lb 5 oz)
- Kosher salt and black pepper
- 1/2 tbsp garlic powder
- 1/2 tbsp sweet paprika
- 1 tsp dried oregano
- 1/2 cup all-purpose flour
- 2 eggs
- 1 1/2 cups bread crumbs (such as panko)
- Extra virgin olive oil
- Juice of 1 lemon
- Place one piece of chicken at a time in a large zip-top bag and seal. Using a meat mallet or the back of a heavy skillet, pound the chicken until thin, about 1/8 inch thick.
- Season both sides of the chicken with kosher salt and black pepper. In a small bowl, mix the garlic powder, paprika, and oregano, then sprinkle the mixture on both sides of the chicken.
- Prepare a dredging station with three bowls: flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs in the third bowl.
- Coat each piece of chicken first in flour, shaking off excess. Dip it into the beaten eggs, then coat evenly with breadcrumbs. Repeat with all pieces.
- Heat about 1/2 cup olive oil in a large skillet over medium-high heat until shimmering.
- Carefully add the chicken to the skillet and cook for about 4 minutes on one side. Turn and cook for another 3–4 minutes until golden brown on both sides. Cook in batches if needed and avoid overcrowding the pan.
- Transfer the cooked schnitzel to a plate lined with paper towels to drain excess oil.
- Squeeze fresh lemon juice on top and serve with lemon slices and your preferred salad or side dish.