Under 30 Minutes

Chicken Schnitzel

Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Schnitzel

Source: Everyday Food, September 2004


  • 2 large eggs
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh parsley
  • Coarse salt and ground pepper
  • 1 cup fresh breadcrumbs (3 slices white bread)
  • 1/2 cup grated Parmesan cheese
  • 4 chicken cutlets (about 6 ounces each), pounded to an even 1/4-inch thickness
  • 4 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup dry white wine
  • 1/2 cup canned reduced-sodium chicken broth
  • 1 tablespoon fresh lemon juice


  1. In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.

  2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.

  3. Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.

Cook's Notes

For a side dish, toss cooked egg noodles with some butter, and sprinkle with fresh parsley. Serve with lemon wedges that can be squeezed over the chicken.


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