Pan-Seared Chicken Schnitzel with Lemon and Herbs

Thin chicken cutlets get a crisp, golden crust from seasoned breadcrumbs and a hot pan, then a bright hit of lemon and fresh parsley. Simple, satisfying, and ready in under half an hour. Pair with roasted potatoes or a crisp green salad for a complete meal.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
12 minutes
Total time
30 minutes

Ingredients

  • 2 large (about 1½ lb total) boneless, skinless chicken breasts, butterflied and halved to make 4 thin cutlets
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1½ cups plain breadcrumbs (panko or regular, both work)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp sweet paprika
  • 1½ tsp kosher salt, divided
  • ½ tsp black pepper, freshly ground
  • ¼ cup neutral oil (vegetable, canola, or grapeseed)
  • 1 large lemon, cut into wedges
  • ¼ cup fresh flat-leaf parsley, roughly chopped

Instructions

  1. Place 2 large boneless, skinless chicken breasts on a cutting board. Slice each breast horizontally through the middle to butterfly, then cut each half into 2 even pieces so you have 4 thin cutlets total.
  2. Lay a large piece of plastic wrap or parchment paper over the cutlets and use a meat mallet or rolling pin to gently pound them to an even ¼-inch thickness. Season both sides with 1 tsp kosher salt and ½ tsp black pepper.
  3. Set up your breading station with 3 shallow bowls. In the first, place ½ cup all-purpose flour (60 g). In the second, crack 2 large eggs and whisk until smooth. In the third, combine 1½ cups breadcrumbs (180 g), 1 tsp garlic powder, 1 tsp onion powder, ½ tsp sweet paprika, and ½ tsp kosher salt, then mix well.
  4. Dredge one cutlet in the flour, shaking off excess, then dip into the beaten egg, letting extra drip off. Press firmly into the seasoned breadcrumbs on both sides until evenly coated. Set on a clean plate and repeat with the remaining 3 cutlets.
  5. Heat ¼ cup neutral oil (60 ml) in a large nonstick or cast-iron skillet over medium-high heat until it shimmers and a breadcrumb dropped in sizzles immediately.
  6. Working in batches if needed to avoid crowding, lay the breaded cutlets in the hot oil and cook undisturbed for 3 minutes, until the underside is deep golden and crisp.
  7. Flip with tongs and cook the second side for another 3 minutes, until golden brown and the internal temperature reaches 165°F (74°C).
  8. Transfer the cooked schnitzels to a wire rack set over a baking sheet to drain briefly. If cooking in batches, keep the first batch warm in a 200°F (95°C) oven.
  9. While the schnitzels rest, cut 1 large lemon into wedges and roughly chop ¼ cup fresh flat-leaf parsley (15 g).
  10. Plate the schnitzels, scatter with the chopped parsley, and serve with lemon wedges for squeezing over the top.