Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried. These are usually a big hit with the kids.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (11)

78 Ratings
  • 5 star values: 17
  • 4 star values: 15
  • 3 star values: 27
  • 2 star values: 12
  • 1 star values: 7
Rating: 5 stars
06/11/2019
This has been my go-to Chicken Schnitzel recipe ever since it came out. It is absolutely delicious and very easy to make. After cutting a bite, we usually dip it in the sauce instead of pouring it over the crisp cutlets. Either way, it is yummy! I usually do not have Panko in the pantry, so I simply use the food processor to finely chop sliced bread. Super easy.
Rating: Unrated
07/24/2014
I made this for company and it was a big hit. The panko makes such a nice crunchy crust and the garlic flavor is delicious. It comes together really quick too.
Rating: Unrated
01/05/2013
I would never pour a broth over breaded, fried food. It would make it soggy. Lemon chunks served on the side is all it needs.
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Rating: Unrated
12/22/2012
Easy to make and delicious
Rating: Unrated
07/25/2012
Nice weekday recipe!
Rating: 4 stars
01/28/2012
Just made this for dinner. It was great! I used panko crumbs just because they're have a great crunch. I also did a double batter since I like really crunchy chicken.
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Rating: Unrated
03/20/2009
you grocery store should carry plain breadcrumbs. Panko is a japanese breadcrumb. you might look in the international area of your grocery store. I almost exclusvely use Panko for all my recipes calling for breadcrumbs. It is a great coating and crisps up nicely.
Rating: Unrated
03/04/2009
What do you do when you don't have a food processor to do the bread crumbs? And what are Panko breadcrumbs? I live in Ohio and never have seen them.
Rating: Unrated
01/02/2009
This is a great dish, everyone raves about it. I did change the recipe slightly. I used Panko breadcrumbs instead of regular breadcrumbs and I baked it for 20 minutes (the first 10 minutes at 350, the second 10 minutes at 400) on a cookie sheet, sprayed with cooking spray. The Panko makes it really crispy and baking was easier because I could bake it all at the same time. Delicious. It is in the rotation for sure!
Rating: Unrated
01/02/2009
This is a great dish, everyone raves about it. I did change the recipe slightly. I used Panko breadcrumbs instead of regular breadcrumbs and I baked it for 20 minutes (the first 10 minutes at 350, the second 10 minutes at 400) on a cookie sheet, sprayed with cooking spray. The Panko makes it really crispy and baking was easier because I could bake it all at the same time. Delicious. It is in the rotation for sure!
Rating: Unrated
10/01/2008
Wonderful! I was in a hurry to get something on the table and didn't have the white wine so I skipped the sauce but it was still great. Next time, I will definitely make the sauce because I bet it would just make it that much better. Also, I used wheat bread and forgot to put the parmesan in but again it was still wonderful without.