Schnitzel

Ingredients

• 500 gchicken breast
• 2eggs
• 1 splashmilk
• 200 gbreadcrumbs
• 100 gplain flour
• as neededneutral oil for frying or clarified butter
• as neededlemon, to garnish
• to tastesalt and pepper

Instructions

1. 1

   Trim the chicken

   Cut away any visible sinew and any extra pieces of fat from the chicken breast.

2. 2

   Cut into strips

   Slice the chicken breast into thick strips.

3. 3

   Space the strips

   Arrange the chicken strips on a chopping board, leaving about 2 cm between each one.

4. 4

   Flatten the chicken

   Cover the chicken with cling film and pound it with a meat mallet until the pieces are about 1 cm thick. If you do not have a mallet, use the bottom of a saucepan.

5. 5

   Season the chicken

   Season both sides lightly with salt and freshly ground pepper.

6. 6

   Set out bowls

   Prepare three shallow plates or bowls for coating the chicken.

7. 7

   Season the flour

   Put the flour in the first bowl and season it with a little salt and pepper.

8. 8

   Whisk the eggs

   In the second bowl, whisk the eggs with salt, pepper and a generous splash of milk.

9. 9

   Prepare breadcrumbs

   Put the breadcrumbs in the third bowl.

10. 10

    Clear a board

    Set a large chopping board nearby to hold the coated schnitzels.

11. 11

    Coat in flour

    Coat each chicken strip in flour, then turn it in the egg mixture.

12. 12

    Add breadcrumbs

    Place each piece in the breadcrumbs and make sure it is coated all over.

13. 13

    Finish coating

    Repeat with the remaining chicken strips, laying them side by side on the clean board.

14. 14

    Heat the fat

    Pour half of the neutral oil or clarified butter into a deep frying pan and heat it over a high heat.

15. 15

    Fry until golden

    Once the clarified butter has melted, fry the schnitzels until golden brown.

16. 16

    Check the timing

    Allow about 2–3 minutes per side.

17. 17

    Fry in batches

    Do not put too many schnitzels in the pan at once; they need room to move and be surrounded by the fat.

18. 18

    Prepare to drain

    Have a large plate lined with kitchen paper ready for the cooked schnitzels.

19. 19

    Drain the schnitzels

    Transfer the fried schnitzels to the paper-lined plate so excess fat can drain and be absorbed.

20. 20

    Taste the first

    Try the first schnitzel while it is fresh from the pan.

What is chicken schnitzel?

Schnitzel is a German-language name for a thin piece of meat coated in breadcrumbs and fried until crisp. It is associated with Central European cooking, and versions are made with different meats.

This version uses chicken breast cut into strips and pounded thin, so the pieces cook quickly. A flour, egg and breadcrumb coating gives them a crisp outside and keeps the process straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 43g protein, 55g carbs, 24g fat.

Chicken provides most of the protein, while the flour and breadcrumbs contribute much of the carbohydrate. The egg, frying fat and any fat absorbed during cooking account for much of the fat; serve with vegetables or salad to balance the plate.

Why the three-stage coating works

Flour: a light dusting gives the egg something to cling to, so shake off any excess before dipping.

Egg: whisk it with a generous splash of milk, salt and pepper so it coats the chicken evenly.

Breadcrumbs: press the chicken into them gently and cover the whole surface for an even crust.

Getting an even thickness

Pound the chicken under cling film until it is about 1 cm thick. The film helps contain splashes, while leaving roughly 2 cm between strips on the board gives you room to work.

Aim for an even thickness rather than pounding one area very thin. Consistent pieces are easier to fry evenly and less likely to dry out while the coating colours.

Frying for a crisp crust

Fat: the recipe uses neutral oil or clarified butter, with half of the chosen amount added to the pan to start. The schnitzels should have room to move in the fat.

Batches: leave space between pieces instead of crowding the pan. Cook for about 2–3 minutes per side, until the coating is golden brown.

Serving the schnitzels

Drain the cooked pieces on kitchen paper, then serve them promptly while the coating is at its crispest. Lemon is included for garnish and adds a bright contrast to the fried crust.

A green salad, boiled potatoes or a simple vegetable side can round out the plate. Keep wetter sides separate until serving so the breadcrumbs do not soften.

Timing and doneness

The listed cooking time is about 2–3 minutes per side, though the exact time depends on the pan and the thickness of each piece. Watch the colour and avoid letting the coating become too dark.

The recipe's 1 cm thickness is a useful guide for the chicken pieces. If a piece is not cooked through after browning, lower the heat and give it more time rather than relying on the crust colour alone.

Recipe notes & tips

• Set up all three coating bowls and the draining plate before you start frying.
• Keep the chicken strips close to 1 cm thick so they cook at a similar pace.
• Shake excess flour from each piece before dipping it into the egg.
• Fry in batches with space around each schnitzel for more even browning.
• Use kitchen paper to drain the cooked pieces, then serve them promptly.

Variations

• Use pork: substitute thin pork escalopes for the chicken and adjust frying time to suit their thickness.
• Add herbs: mix finely chopped parsley into the breadcrumbs for a fresh note.
• Season the crumbs: add a little paprika to the breadcrumbs for a warmer flavour.
• Serve with lemon: squeeze lemon over the schnitzel just before eating.
• Try a different side: serve with potato salad or a crisp green salad.

Common mistakes to avoid

• Uneven pieces: pound the chicken to about 1 cm thick so it cooks more consistently.
• Bare patches: make sure each strip is coated in flour, egg and breadcrumbs in that order.
• Crowded pan: fry fewer pieces at a time so they have room in the hot fat.
• Dark coating too soon: reduce the heat and let the chicken cook through without burning the crumbs.
• Soft crust: drain the cooked schnitzels on kitchen paper and serve them soon after frying.

How to store

Refrigerate cooled schnitzel in a covered container for up to 2 days. Reheat in an oven or frying pan until hot throughout; the breadcrumb coating may be less crisp after storage.

Frequently asked questions