Tender and juicy, these Easy Chicken Schnitzel cutlets are perfect for the weeknight dinner shuffle. Couple with a simple salad or a heartier side, like mashed potatoes, it’s a winner, winner chicken dinner. My favorite way of eating these succulent chicken thighs is my Chicken Schnitzel with Autumn Kale Salad. However, this is such a versatile and delicious chicken preparation, that any simple side works beautifully. And don’t forget the lemon wedges! It’s a must for these crispy cutlets.
HOW TO PREPARE THE Easy CHICKEN SCHNITZEL
To start, you want to prepare the chicken, second is to prepare the bowls for the breading and the third is to get the oil nice and hot: shimmering but not smoking.
First, let’s prepare the chicken by trimming any large pieces of extra skin or fat. You can buy extra trim pieces at Whole Foods so you don’t have to do this step. If you don’t have a Whole Foods, it’s no trouble to take few minutes to trim the extra bits and pieces yourself.
Now we are going to pound the chicken so it’s thinner and it will cook faster. I use a meat mallet or tenderizer but you can also use a rolling pin. Place a chicken thigh or breast between two pieces of plastic wrap, or in a storage bag and pound each piece of chicken until about 1/4 to 1/8 inch thick. This is important because you need the chicken to cook quickly and thoroughly. When all the chicken has been pounded, pat dry if needed and season with salt and pepper on both sides.
Create a dredging station
Now that the chicken is trimmed and pounded, you are ready to dredge the pieces and begin to fry them. Creating a station will make the overall process easier.
You will need 3 shallow bowls for the breading “assembly” line:
- First bowl add 1 cup of all purpose flour.
- Second bowl add 2 eggs + 2 tbsp of water, beaten
- Third bowl is the panko/breadcrumb mixture: 1 cup of panko, 1 cup of plain breadcrumbs, 1 tsp of sweet paprika, 1 tsp thyme, pinch of salt and pinch of pepper. Mix together with a fork.
- Have a plate, lined with paper towels, ready for the fried pieces of chicken to absorb extra oil after you have fried the pieces.
Cooking Easy Chicken Schnitzel
In a large heavy bottom skillet, cast iron skillet or dutch oven, heat 3/4 cup of oil over medium to medium high heat. The oil will be ready when it shimmers or glistens but is not smoking.
- Take a chicken piece, dredge in flour. Make sure it’s coated well and shake off any excess flour.
- Dip into egg mixture ensuring that both sides of the chicken have egg wash.
- Place in panko/breadcrumb mixture ensuring both sides are full coated.
- Carefully place chicken piece in hot oil.
- Cook 4-6 minutes and then with tongs, carefully turn chicken and allow to cook 3-4 minutes. Chicken will be completely golden brown and fully crisp. Chicken is done when internal temperature reaches 165ºF. Place on paper towel lined plate to absorb excess oil.
- Continue same process for each piece until all pieces are cooked.
What to serve with Easy chicken Schnitzel
I happen to love salad with these crispy, Easy Chicken Schnitzel. But on a cool weather day, mashed potatoes work well. Traditionally, potato salad, or a mashed potato version are served but whichever way you serve it, make sure to include the squeeze of lemon.
Enjoy!
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Easy Chicken Schnitzel
Equipment
- heavy bottom skillet
- 3 shallow bowls
- instant read thermometer (optional)
Ingredients
- 8 chicken thighs skinless, boneless, trimmed
- 2 whole eggs beaten with 2 tbsp water
- 1 cup all purpose flour
- 1 cup Panko breadcrumbs
- 1 cup breadcrumbs, plain
- 3/4 cup oil for frying canola or vegetable
- 1 tsp Paprika sweet
- 1 tsp Thyme dried
- pinch salt and pepper
- 1 whole lemon cut into wedges for serving
Instructions
Prepare chicken
- Start by trimming chicken pieces of any large pieces of extra skin or fat.
- Place a chicken thigh or breast between two pieces of plastic wrap, or in a storage bag and pound each piece of chicken until about 1/4 to 1/8 inch thick. This is important because you need the chicken to cook quickly and thoroughly.
- When all the chicken has been pounded, pat dry if needed and season with salt and pepper on both sides.
Dredging station
- You will need 3 shallow bowls for the breading “assembly” line
- First bowl add 1 cup of all purpose flour.
- Second bowl is the egg wash : 2 eggs + 2 tbsp of water, beat together
- Third bowl is the panko/breadcrumb mixture: 1 cup of panko, 1 cup of plain breadcrumbs, 1 tsp of sweet paprika, 1 tsp thyme, pinch of salt and pinch of pepper. Mix together with a fork.
- Have a paper towel lined plate ready for the fried pieces of chicken to absorb extra oil after you have fried the pieces.
Cooking Easy Chicken Schnitzel
- In a large heavy bottom skillet, cast iron or dutch oven, heat 3/4 cup of oil over medium to medium high heat. The oil will be ready when it shimmers or glistens but is not smoking.
- Take a chicken piece, dredge in flour. Make sure it’s coated well and shake off excess. Dip into egg mixture ensuring that both sides of the chicken have egg. Place in panko/breadcrumb mixture ensuring both sides are full coated.
- Carefully place chicken piece in hot oil.
- Cook 4-6 minutes and then with tongs, carefully turn chicken and allow to cook 3-4 minutes. Chicken will be completely golden brown and fully crisp. Chicken is done when internal temperature reaches 165ºF. Place on paper towel lined plate to absorb excess oil.
- Continue same process for each piece until all pieces are cooked.
- Serve with lemon wedges to squeeze onto the chicken and a simple salad or mashed potatoes.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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