German chicken schnitzel is an easy-to-prepare, budget-friendly dish that’s perfect for your Octoberfest celebrations or a weeknight meal.
3 pounds boneless, skinless chicken breasts
3 teaspoons salt, divided
3 teaspoons black pepper, divided
1 cup all-purpose flour
2 cups plain Panko breadcrumbs
4 large eggs
2 tablespoons Dijon mustard
½ cup vegetable oil (more if needed)
½ cup butter, cut into 1 tablespoon pats (more if needed)
Chopped parsley, as garnish
Lemon wedges, as garnish
Pound the chicken to flatten. Work with one piece of chicken at a time. Place it in a zip lock bag, without zipping the top, and use the flat side of a meat mallet to pound the meat gently until you have a uniform ¼-inch thickness. Repeat with the remaining chicken.
Season the chicken with salt and pepper. Set aside.
Prepare a breading station.
In a shallow plate, whisk together the flour and 1 teaspoon each of salt and pepper.
For the second plate, stir together the breadcrumbs with another teaspoon each of salt and pepper.
Finally, in a third shallow plate, whisk together the egg and the Dijon mustard.
To bread the chicken:
Dip each piece of chicken into the flour mixture, shaking off any excess.
Next, roll the chicken in the egg mixture before dredging it in the breadcrumbs. Turn the chicken to coat evenly. Press the crumbs gently onto both sides of the chicken so that it adheres.
Set aside on a wire rack set over a baking sheet and repeat the coating process with the remaining chicken.
Cook the breaded chicken:
In a large skillet over medium-high heat, melt 2 tablespoons of butter into 2 tablespoons of vegetable oil. The pan should be large enough to hold 2 chicken breasts.
Add 2 chicken breasts to the pan and cook until golden brown on both sides – about 8-10 minutes. Turn the breasts after 5 minutes.
Transfer the chicken to a paper towel-lined plate. While hot, season lightly with salt.
Add another 2 tablespoons each of oil and butter to the skillet and repeat with 2 more chicken breasts. Cook as directed above. Continue adding 2 tablespoons of butter and oil to the skillet and cook the remaining chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pan-fry
- Cuisine: German
Keywords: German chicken schnitzel, Octoberfest, German food, boneless skinless chicken breasts, pan-fried chicken