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Chicken Schnitzel (snițel din piept de pui)

5 from 1 vote
There are many versions of schnitzel with beef, chicken, pork, and veal, which is the traditional "wiener schnitzel". This is an easy chicken version that is so easy to make! All you need is 30 minutes and a few ingredients that you already have at your house. You just need chicken breast, flour, panko breadcrumbs, eggs, heavy cream, and some seasonings, that's it!
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Total Time:30 minutes
Course: 30 minutes, Dinner, lunch
Cuisine: Eastern European
Keyword: chicken recipe, chicken schnitzel, chicken schnitzel recipe, german schnitzel, romanian snitel, schnitzel recipe, Șnițel din piept de pui, weiner schnitzel
Servings: 6
Author: Knead the Recipe

Ingredients

  • 3 lbs chicken breast beaten thin
  • 3 eggs beaten
  • 1 tsp heavy cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 1-2 cups olive oil for frying
  • 2 cups panko bread crumbs (I used garlic flavored)
  • parsley garnish
  • lemon garnish

Instructions

  • Place chicken breasts between two pieces of plastic wrap and beat with a meat mallet until they are about 1/4-inch thick. Be sure not to make any holes in your chicken during this process!
  • In a shallow plate, add your flour. To a different plate, add the panko breadcrumbs with the onion powder, garlic powder, salt and pepper and mix to combine.
  • In a bowl, whisk the eggs and heavy cream. Then set up your dipping station. I like to use the wet and dry method. With one hand dip the chicken in the flour (dry hand) and coat both sides. With the other hand(wet hand), dip it into the egg mixture. Then use the dry hand to coat both sides with the breadcrumb mixture. Press down the breadcrumbs on the chicken to ensure they will not fall during the frying process. Repeat with all the chicken pieces.
  • Heat the oil in a skillet on medium-high heat. Drop a breadcrumb in the oil to see if it sizzles. Fry each side of your chicken breast for about 3-4 minutes, flipping repeatedly to get an even golden brown color. Add more oil as needed in between each batch. You can check the internal temperature as well and make sure they are at least 165 degrees Fahrenheit. Transfer them to a plate when finished that is lined with paper towels and pat off the excess oil so the schnitzel won't become soggy.
  • Once done, serve immediately with lemon and parsley garnish. Enjoy!

Notes

This recipe is best served in the same day!
If you happen to have leftovers (which will be rare!) you can store for up to 2 days after in the fridge.