Categorized:

  • Healthy
  • Main Dish
  • Poultry

Tagged:

  • chicken
  • chives
  • dijon mustard
  • eggs
  • flour
  • garlic powder
  • lemons
  • olive oil
  • panko bread crumbs
  • parsley
Chicken schnitzel shown served with lemons and a spring salad. - 1

Chicken Schnitzel

Ingredients

  • 4 (5 oz. each) boneless skinless chicken breasts*
  • 1 1/2 cups panko bread crumbs (then a little more if needed)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 Tbsp dijon mustard
  • 3/4 tsp garlic powder
  • Salt and black pepper
  • 2 Tbsp fresh parsley
  • 1 Tbsp minced fresh chives (optional)
  • 1 fresh lemon, cut into wedges (for serving)
  • 6 Tbsp light olive oil

Instructions

  • Place chicken on a large cutting board, cover chicken with plastic wrap. Using a meat mallet pound pieces very thin to an even 1/6-inch thickness.
  • Pour panko breadcrumbs into a shallow dish (such as a pie dish), pour flour into a second shallow dish.
  • In a third shallow dish whisk together eggs with dijon and garlic powder until very well blended.
  • Season both sides of chicken pieces with salt and pepper then working with one at a time beginning breading.
  • To do so first dredge both sides in flour to coat, shake excess off. Transfer to egg mixture coat both sides and slide or shake excess off.
  • Transfer to panko bread crumbs and cover both sides while pressing to get panko to stick well. Return to cutting board.
  • Heat 3 Tbsp of oil in each of two 12-inch skillets slightly over medium heat (or use just one skillet and work in two batches, wiping skillet clean with damp paper towels held by tongs between batches).
  • Cook two pieces of chicken in each skillet about 3 minutes per side until golden brown on each side and chicken registers 165 degrees in center. If needed you can add a little more oil when turning to second side.
  • Serve warm garnished with parsley, chives and served with lemon wedges for spritzing over.

Notes

  • *This also works with 2 (10 oz each) chicken breasts. Just butterfly and halve the two pieces equally to create 4 chicken cutlet portions.
  • Nutrition estimate based on 2.5 Tbsp flour being used, you’ll have some remaining after dredging.

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