Chicken Schnitzel
Golden and crispy outside, tender and juicy inside—chicken schnitzel is a weeknight favorite for kids and adults alike.
Nutrition Facts
Ingredients
Instructions
Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-in (3 and 6-mm) thick. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken.
Make the brine: In a medium bowl, combine the water, kosher salt, and sugar. Stir until the salt and sugar are dissolved. Add the pounded chicken to the brine and let sit for 30 to 45 minutes (no longer or the chicken may be too salty). Remove the chicken from the brine and pat dry with paper towels.
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Continue Reading at Onceuponachef →Chef's Notes
As tempting as it might be to use store-bought thin-cut chicken breasts for this recipe, pounding the chicken yourself offers numerous advantages. First, it both tenderizes the meat and ensures a consistent thickness for evenly cooked, juicy meat. Second, pounding achieves a more balanced breading-to-chicken ratio; with thin-cut breasts, you get the feeling of eating more breading than chicken. Finally, thin store-bought cuts cook too rapidly, risking undercooked breading or overcooked chicken.
When breading chicken, use one hand for the dry coatings and one hand for the wet. It’s much less messy this way.
Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken when frying.
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Reviews from the Original Source
Made this exactly as written and paired it with a dijon mustard sauce. It was phenomenal, and everyone said it was restaurant-quality. Thank you for another incredible recipe.
Thank you, Jenn!
So much more delicious than my normal breaded chicken - I didn’t think the brine would make any difference. It did - everyone loved it. Next time, I’ll take the time to make the accompanying salad and be confident to serve when hosting. (Like other reviewers, I may try leaving out salt from the panko next time, let’s see)
I love that I’m always learning something new with Jenn’s recipes, and even as a seasoned family cook, I can always go that extra mile. This has rubbed off on my sons who as 20 somethings, are becoming great cooks too. Jenn, you are influencing all generations. 🙏
Followed the recipe to a T. I wanted to do everything but the pan frying in advance so put the breaded cutlets on a sheet pan/rack covered w plastic wrap then foil and in fridge (for 6 about hours). Then fried after removing from the fridge for 15 mins.
Outstanding. This chicken was absolutely delicious. Thank you!!
Today will re-heat the leftover chicken (I doubled the recipe for leftovers – a messy production but well worth it!). Will report back how that goes.
Honestly the best schnitzel recipe! And it’s all in the brine, the brine is everything, and so good.
Hands down some of the best chicken I've ever made. It's rare that everyone in my family all like the same dish, this was one of them. Didn't change a thing, will definitely make again.
This was delicious! I made it to recipe, with the only two exceptions: I used Almond Flour and used Avocado Oil and it worked perfectly. I took suggestion to refrigerate the prepped uncooked chicken filets (2) while frying the first two. Served with fresh sauted green beans and a wedge salad. This will definitely be in my rotation!
Really delicious! The addition of the sesame seeds is the secret ingredient that made it exceptional.
This is so delicious. As the recipe headline says, golden and crispy outside, tender and juicy inside! My son could not stop commenting "it's so good!" Thank you for posting this recipe.
I use your burger recipe when I want to eat a really good burger. Thank you for that, too!
Worth the brine -best ever! Only changed the sesame seeds for coriander seeds as it was all I had. LOVE LOVE LOVE -it’s a keeper. Better than a bought one!!
I have 3 kids, and one is very picky, and one is mostly disinterested in dinner, and one will try lots of things. I have never seen all three kids inhale a protein so fast. This was SO delicious- the brining makes all the difference! 10/10 will make again.
I am truly not a white meat chicken lover, that being said I made your recipe and found it simply delicious. You have totally changed my perspective on chicken breast meat (with this recipe), thank you. It was a family home run, right out of the park.
Now I am curious would this work on pork? I am going to give it a try, if successful I’ll let you know.
Once again thank you for your delicious recipe.
Jenn - I've made this recipe about 7 times, and 2 items- brining for longer than 20 minutes makes the chicken salty as does adding salt into the panko mix. so next time- I'm not adding any salt to the panko mix! Beyond that - comes out really good!
Brining the chicken is an interesting idea and can't wait to try it. I make breaded cutlets all the time (same method as you) and I let them rest in the fridge prior to cooking. I find that the breading really adheres better and no issues later when frying. Thanks for the innovative cooking ideas!
I love your directions! You always take the time to clearly explain not only what to do, but why do it that way- as you explained why to tenderize the chicken and not try to buy the cutlets. It does make a difference. I have learned the hard way. 😉
Thank you for another wonderful recipe with delicious and complementary sides.
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