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Best Chicken Schnitzel

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Author: Linda


  • 4 4- oz skinless boneless chicken breasts, pounded to 1/8-inch thickness
  • Salt and ground black pepper
  • 1 cup a.p. flour
  • 2 large eggs
  • 2 cups Panko breadcrumbs
  • 1/4 cup chopped parsley
  • 1 tbs oil
  • 1 tbs unsalted butter
  • Lemon wedges

Classic Schnitzel Sauce:

  • 1/2 stick unsalted butter
  • 2 tbs drained capers
  • 2 tbs lemon juice
  • 1 tbs mustard
  • 1/4 cup chopped parsley


  • Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs in a shallow baking dish. Place panko breadcrumbs and parsley in another shallow dish.
  • Working with 1 chicken breast at a time, dredge in flour, shaking off excess. Dip into egg mixture, turning coat evenly and coat with panko, pressing gently. Transfer to a baking sheet.
  • Add oil and butter in a large skillet over medium-high hear. Add chicken breast to skillet and cook until golden brown on both sides, about 8-10 minutes. Transfer to a paper towel-lined plate and set aside.
  • Heat butter until foaming and starting to brown, about 3 minutes. Add the rest of the ingredients.
  • Drizzle the sauce over chicken and serve with lemon wedges.