Chicken Schnitzel

[Photographs: Carrie Vasios]

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Chicken Schnitzel

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:15 minutes
Special equipment:meat pounder, wax paper or plastic wrap


  • One pound skinless boneless chicken breasts
  • 2 cups all purpose flour
  • 2 eggs, lightly beaten
  • 2 cups very fine, fresh breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil


  1. 1

    Lay a chicken breast between 2 sheets of wax paper. Use meat pounder to pound breast to 1/4 inch thickness. Repeat with remaining chicken breasts.

  2. 2

    Place flour in a shallow bowl. Place breadcrumbs, salt, and pepper in a shallow bowl and lightly toss to blend. Place eggs in a shallow bowl.

  3. 3

    Dredge each chicken breast in flour, coating completely in a light layer. Dip breast in egg mixture, shaking off excess. Dip breast in breadcrumbs, making sure it is evenly coated. Repeat flour, egg, and breadcrumbs with remaining chicken breasts.

  4. 4

    Heat butter and oil in a large sauté pan over medium high heat. Cook cutlets until coating is crisp and golden brown, about 2-3 minutes per side.

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