When the taste of something timeless is calling to you, this German Classic Chicken Schnitzel is here to answer. You’ll really want to dial into these juicy chicken breasts that are perfectly seasoned with a savory breadcrumb coating. Delightful atop some fluffy mashed potatoes, German Classic Chicken Schnitzel is ringing with all things classy and tasty! Hang up on all the fast-food nonsense you thought you wanted, then speed dial this dish that has stood the test of time!
Ingredients
For the schnitzel:
- 3 pounds chicken breasts, boneless and skinless, pounded 1/4-inch-thick
- salt, to taste
- black pepper, to taste
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- 4 large eggs
- 1 teaspoon Dijon mustard
- vegetable oil, to taste
Optional, for serving:
- mashed potatoes, to taste, cooked and warm
- 1 tablespoon fresh parsley
- lemon wedges, to taste
Directions
Step 1 –Place a wire rack on a baking sheet.
Step 2 –Season the chicken breasts with the salt and pepper.
Step 3 –In a shallow plate, combine the flour, the salt, and the pepper.
Step 4 –In a second shallow plate, combine the breadcrumbs, the salt, and the pepper.
Step 5 –In a shallow bowl, whisk the eggs, the Dijon mustard, the salt, and the pepper together.
Step 6 –Coat 1 of the chicken breasts in the flour mixture and shake off any excess.
Step 7 –Dip the dredged chicken breast into the egg mixture and make sure it is completely coated.
Step 8 –Dredge the egg-coated chicken breast through the breadcrumb mixture.
Step 9 –Repeat the coating process with the remaining chicken breasts and place the fully-coated breasts on the prepared baking sheet.
Step 10 –In a skillet over medium-high heat, heat the vegetable oil to 350 degrees F.
Step 11 –Add the breaded chicken breasts, one at a time, to the hot oil and fry until the coating is golden-brown and they reach an internal temperature of 165 degrees F, about 2-3 minutes per side.
Step 12 –Transfer the schnitzel to a paper-towel-lined plate.
Step 13 –Repeat the frying process with the remaining breaded chicken breasts. Add more of the oil in between frying as needed.
Step 14 –Serve the schnitzel over the mashed potatoes, and garnish with the parsley and lemon wedges.
