Introduction
Crispy Chicken Schnitzel with Lemon Wedges is a classic European-inspired dish that combines tender, juicy chicken breasts coated in a golden, crunchy breadcrumb crust. The fresh squeeze of lemon juice over the hot schnitzel brightens the flavors, cutting through the richness and making every bite irresistible. Originating from Austria and Germany, schnitzel has become a beloved comfort food worldwide, often served with potato sides, salads, or simple vegetables.
This recipe brings restaurant-quality schnitzel right to your home, with easy-to-follow steps and ingredients you probably already have in your pantry.
Why I Love This Recipe
I love this recipe because it transforms humble chicken breasts into something incredibly delicious and elegant. The crispy golden crust is satisfying, while the meat inside stays tender and juicy. The addition of fresh lemon wedges takes the dish to the next level, giving it a zesty brightness that keeps it light and refreshing.
It’s also a recipe that always impresses—whether for a casual weeknight dinner or a special family gathering. Simple, comforting, yet gourmet enough to serve to guests—it checks all the boxes for a perfect meal.
Why It’s a Must-Try Dish
- Crispy perfection – The breadcrumb coating fries up beautifully golden and crunchy.
- Quick and easy – Ready in under 30 minutes.
- Versatile – Pairs well with potatoes, salads, or even pasta.
- Crowd-pleaser – Loved by both kids and adults.
- Restaurant-style at home – With minimal effort, you get a dish that looks and tastes elegant.
If you’ve never tried schnitzel before, this recipe is the perfect way to start—it’s comfort food at its best!
Preparation & Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: ~420 kcal per serving (without sides)
Cuisine & Course
- Cuisine: Austrian / German (European)
- Course: Main Course / Dinner
Ingredients
- 2 large chicken breasts, halved horizontally (4 cutlets total)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs (Panko or regular)
- ½ cup grated Parmesan cheese (optional, for flavor)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup vegetable oil (for frying)
- 2 tbsp butter (optional, for richness)
- Fresh lemon wedges, for serving
- Fresh parsley, chopped (for garnish, optional)
Simple Cooking Directions
- Pound chicken cutlets thin.
- Coat each piece in flour, then dip in egg, then breadcrumbs.
- Pan-fry in oil until golden and crispy.
- Serve hot with fresh lemon wedges.
Step-by-Step Preparation Method
- Prepare the chicken – Slice chicken breasts horizontally to create thin cutlets. Place them between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch thick.
- Season and coat – Season chicken with salt and pepper. Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, paprika, and garlic powder.
- Dredge chicken – Dip each cutlet into flour (shake off excess), then egg, and finally breadcrumbs. Press breadcrumbs firmly so they stick well.
- Heat oil – In a large skillet, heat vegetable oil (and butter, if using) over medium-high heat.
- Fry schnitzels – Cook chicken cutlets for 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
- Drain – Place schnitzels on a paper towel-lined plate to remove excess oil.
- Serve – Garnish with fresh parsley and serve hot with lemon wedges.
How to Serve This Recipe
- Serve schnitzel immediately with lemon wedges for squeezing over the top.
- Pair with:
- Creamy mashed potatoes or German potato salad
- Buttered noodles or spaetzle
- A fresh cucumber or green salad
- Steamed veggies or roasted carrots
Additional Recipe Tips
- Pound chicken evenly for consistent cooking.
- Use Panko breadcrumbs for extra crispiness.
- Don’t overcrowd the pan; fry in batches if needed.
- Keep schnitzels warm in a 200°F (95°C) oven while finishing the batch.
Variations for This Recipe
- Chicken Parmesan Schnitzel – Top with marinara sauce and melted mozzarella.
- Spicy Schnitzel – Add chili powder or cayenne pepper to the breadcrumbs.
- Herb Schnitzel – Mix chopped fresh herbs into the breadcrumb coating.
- Gluten-Free Schnitzel – Use gluten-free breadcrumbs and flour alternatives.
Freezing and Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing (uncooked): Freeze breaded chicken cutlets on a tray, then transfer to a freezer bag for up to 2 months. Fry directly from frozen (add 2–3 extra minutes).
- Freezing (cooked): Store cooled schnitzels in freezer-safe bags for up to 1 month. Reheat in oven at 375°F (190°C) until crispy.
Special Equipment Needed
- Meat mallet or rolling pin (for pounding chicken)
- Three shallow bowls (for breading station)
- Large skillet or frying pan
- Paper towels (for draining excess oil)
Conclusion
Crispy Chicken Schnitzel with Lemon Wedges is a timeless dish that delivers comfort, flavor, and crunch in every bite. With its golden-brown coating, tender chicken, and fresh burst of lemon, it’s the kind of meal that pleases both kids and adults alike. Whether you serve it with classic potato sides or keep it light with a salad, schnitzel is guaranteed to become a favorite in your recipe collection.
Crispy Chicken Schnitzel with Lemon Wedges
Description
Crispy Chicken Schnitzel with Lemon Wedges is a classic European-inspired dish that combines tender, juicy chicken breasts coated in a golden, crunchy breadcrumb crust. The fresh squeeze of lemon juice over the hot schnitzel brightens the flavors, cutting through the richness and making every bite irresistible.
Ingredients
Instructions
-
Prepare the chicken : – Slice chicken breasts horizontally to create thin cutlets. Place them between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch thick.
-
Season and coat : – Season chicken with salt and pepper. Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, paprika, and garlic powder.
-
Dredge chicken : – Dip each cutlet into flour (shake off excess), then egg, and finally breadcrumbs. Press breadcrumbs firmly so they stick well.
-
Heat oil :– In a large skillet, heat vegetable oil (and butter, if using) over medium-high heat.
-
Fry schnitzels :– Cook chicken cutlets for 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
-
Drain :– Place schnitzels on a paper towel-lined plate to remove excess oil.
-
Serve : – Garnish with fresh parsley and serve hot with lemon wedges.
