Crispy Pan-Fried Chicken Schnitzel with Sesame Seeds
This Chicken Schnitzel is one of our family's favorite dinner recipes! Slice and pound out chicken breasts to make cutlets, then dredge in a mixture of breadcrumbs, panko, and sesame seeds. Pan fry on a stovetop until golden brown. The chicken has a crispy exterior and a juicy, flavorful interior. Serve with lemon wedges, roasted veggies, and mashed potatoes or spaetzle. Dairy-free.
Servings: 6 servings
Calories: 352kcal
Video
Equipment
Plastic wrap
Meat tenderizer
Paper towels
Ingredients
- 2 lbs boneless skinless chicken breasts
- ½ cup cup all-purpose flour
- 2 tsp Kosher salt, plus more for sprinkling on fried cutlets
- 3 large eggs, lightly beaten
- 1 tsp Dijon mustard
- ⅔ cup breadcrumbs
- ⅔ cup panko breadcrumbs
- ¼ cup sesame seeds
- Neutral oil, for frying
- Lemon wedges, optional, for serving
Instructions
- Prep chicken cutlets. 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.
- Heat the oil. 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. It should be about 375-400°F (190-205°C). This will take about 10 minutes.
- Dredge the chicken. Set up a dredging station with 3 shallow bowls. In the first bowl, combine ½ cup flour and 2 tsp Kosher salt. In the second, whisk together 3 eggs with 1 tsp Dijon mustard. In the final bowl, mix together ⅔ cup breadcrumbs, ⅔ cup panko, and ¼ cup sesame seeds. Dredge each chicken cutlet first in the seasoned flour mixture, coating evenly on all sides. Shake off any excess flour, then dip in the egg. Allow excess egg to drip off, then transfer to the breadcrumb bowl. Press down gently to coat on all sides, then repeat with remaining chicken cutlets.
- Pan fry the chicken. Working in batches, add 2 or 3 cutlets to the hot oil at a time. Do not overcrowd the pan. Cook until crispy on the first side, about 3 minutes, then carefully flip and cook for an additional 2-3 minutes on the second side. 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 (and letting it come up to temperature before adding more chicken). Serve immediately (with lemon wedges, if wanted)!
Notes
- Make ahead: Bread the chicken up to 24 hours ahead and refrigerate; fry just before serving.
- Storage & reheating: Refrigerate leftovers up to 3 days. Reheat at 350°F/175°C until hot and crisp.
- Freezing: Freeze breaded chicken up to 3 months. Thaw overnight, then fry until golden and cooked through.
Nutrition
Calories: 352kcal | Carbohydrates: 23g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 179mg | Sodium: 1128mg | Potassium: 668mg | Fiber: 2g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 3mg
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