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This lightened-up, easy-to-make German Chicken Schnitzel recipe is crispy, juicy, and quick to prepare. These delicious Chicken Schnitzel are pan-seared for a crisp coating before being finished in the oven for perfectly cooked chicken every time – a brilliant alternative to a traditional veal schnitzel or ‘Wiener Schnitzel’.
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This pan-seared German Chicken Schnitzel is a lightened-up version of the favorite fried cutlets, yet is just as tender and yummy as its counterpart. It’s an easy under 30-minute meal, perfect for Sundays — international meal nights — and Oktoberfest. And a perfect dessert pairing? Apple Kuchen!
While veal is the traditional choice for authentic German Wiener Schnitzel, chicken or pork is an easy and delicious substitution.
Where Does Chicken Schnitzel Originate?
This quintessential German dish finds its roots in Austria – Vienna (“Wien”) and cutlet (“schnitzel”), but is a favorite among Austrians and Germans alike.
Wolfgang Puck and Chicken Schnitzel
Notable chef Wolfgang Puck reminiscences:
All through my childhood, if it was Sunday I knew that Wiener schnitzel or fried chicken was on the lunch menu. And boy, was I happy! I’ve always loved fried foods, from their beautiful mahogany color and their crunchy coating to the tender, juicy meat inside.
What should I serve with German Chicken Schnitzel?
Can I make this schnitzel ahead?
I’d recommend making these just before you plan to eat them. Any meat that has been breaded and then refrigerated will draw moisture from the meat, leaving it dry and the breading soggy.
Do I have to use Panko breadcrumbs?
I like panko because it makes super light and crunchy schnitzel! However, any already dried breadcrumb should make a nice crispy coating.
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Homestyle and Pan-Seared German Chicken Schnitzel
- 4 6-ounce skinless, boneless thinly sliced chicken breasts
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/8 teaspoon cayenne
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup milk
- 1 large egg lightly beaten
- 1 cup Panko Crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon garlic powder
- Cooking spray
- 1 tablespoon canola oil
- Preheat oven to 350-degrees and line a rimmed baking sheet with foil. Spray with non-stick cooking spray.
- Season chicken cutlets with salt and freshly ground pepper.
- Create 3 shallow dishes for dredging and dipping. First dish: 1/2 cup flour with 1/8 teaspoons cayenne and nutmeg. Second dish: 1/4 cup milk and 1 egg, lightly beaten. Third dish: combined Panko crumbs, parsley, and garlic powder
- Dredge chicken cutlets first in flour mixture, followed by a dip in the milk/egg mixture and finally dredge in panko mixture, shaking off excess.
- Heat a large nonstick skillet (I used a 12-inch cast-iron skillet) over medium-high heat. Add canola oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 2-3 minutes on each side until nicely browned. Remove chicken from skillet and place on baking sheet. Continue with remaining 2 chicken breast cutlets, adding more oil if necessary.
- Bake chicken in a 350-degree oven and allow to cook for another 15 minutes or until chicken is done.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.