Dairy-free

Pan Fried Chicken Schnitzel

Recipe Snapshot

Servings

10

Total Time

40 min

Course

dinner

Ingredients

Cut each chicken breast in half lengthwise, then place between a folded over piece of plastic wrap. Use the flat side of a meat mallet to pound the chicken to a thickness of about ½-inch.

Prep chicken cutlets

1

While you dredge the chicken, heat enough neutral oil in a large skillet over medium-high heat so that it comes up about ¼-½-inch. 

Heat the oil

2

Set up a dredging station with 3 shallow bowls. In the first bowl, combine flour and Kosher salt. In the second, whisk together eggs with Dijon mustard. In the final bowl, mix together breadcrumbs, panko, and sesame seeds. Dredge each chicken cutlet first in the seasoned flour mixture. Dip in the egg. Transfer to the breadcrumb bowl. 

Dredge the chicken

3

Cook until crispy on the first side, then carefully flip and cook. Transfer cooked schnitzel to a paper towel lined wire rack, then immediately sprinkle with a little Kosher salt. Repeat with remaining chicken cutlets, adding more oil to the pan as needed. Serve immediately!

Pan fry the chicken

4

Meet Author

Ari

More Recipes

Easy Stovetop Skillet Lasagna

5 Minute Greek Yogurt Dressing