Dusseldorf Chicken Schnitzel
Submitted by mikeeddy
Pounded-thin chicken breasts coated in seasoned flour, egg wash, and a Parmesan breadcrumb crust, pan-fried until golden and crunchy. German-style schnitzel made with chicken. Squeeze lemon and dig in.
YIELD
4 servingsPREP
45 minCOOK
15 minREADY
1 hrsSchnitzel doesn’t have to mean veal. This Dusseldorf-style version uses boneless chicken breasts pounded impossibly thin, breaded with a Parmesan-spiked breadcrumb coating, and pan-fried in butter until shattering-crisp.
The triple-dredge method (seasoned flour, then egg wash, then breadcrumbs mixed with grated Parmesan) builds a coating that clings tight and fries up golden in just six minutes.
A good squeeze of fresh lemon right before serving cuts through the richness and makes everything sing.
Chef’s Tips
- Pound the chicken to ⅛ inch thick. Place it between plastic wrap and use a meat mallet or rolling pin. Even thickness means even cooking with no dry spots.
- Chill the breaded cutlets for 30 minutes before frying. This sets the coating so it doesn’t slide off in the pan.
- Don’t crowd the pan. Fry in batches to keep the oil temperature up. Crowding creates steam and you’ll get soggy schnitzel instead of crispy.
Ingredients
Directions
Flatten chicken to ⅛ inch thickness.
Combine flour and seasonings; coat chicken.
Dip in combined egg and water, coat with combined crumbs and cheese.
Chill at least 30 minutes. Fry in margarine 6 minutes or until done, turning once.
Serve with lemon.
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