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–+ servings

Crispy Chicken Schnitzel With Lemon and Cream Sauce

Golden, ultra-crispy chicken schnitzel served with bright lemon wedges and a quick lemon cream sauce. Juicy chicken inside, crunchy panko-Parmesan coating outside—restaurant-worthy, but totally doable at home.
Amanda
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Serving Size 4 serving

Equipment

  • Meat mallet or rolling pin
  • Plastic wrap or parchment paper
  • cutting board
  • 3 shallow bowls or dishes (for dredging)
  • Large skillet or frying pan (10–12 inch)
  • Tongs
  • Wire rack
  • Paper towels
  • Measuring cups and spoons
  • Microplane or zester (for sauce)
  • Instant-read thermometer (optional)

Ingredients

  • 4 chicken cutlets about 1.5 pounds total
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon garlic powder
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 cup vegetable oil for frying (about 1/4-inch depth in the pan; amount may vary)
  • 1 lemon cut into wedges, for serving
  • 3 tablespoons butter for the lemon cream sauce
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 3 tablespoons lemon juice from 1 lemon
  • 1 tablespoon lemon zest from 1 lemon
  • 1/4 cup chicken broth
  • 2 tablespoons fresh parsley chopped

Instructions

  • Place chicken cutlets between sheets of plastic wrap (or parchment). Pound to about 1/4-inch thickness for even cooking. Pat very dry with paper towels.
  • Set up a dredging station with 3 shallow bowls: (1) flour mixed with salt, pepper, garlic powder, and paprika; (2) eggs whisked with milk; (3) panko mixed with Parmesan.
  • Bread the chicken: coat in seasoned flour (shake off excess), dip into egg, then press firmly into the panko-Parmesan mixture until fully coated. Set on a plate while you heat the oil.
  • Heat about 1/4 inch of oil in a large skillet over medium-high heat until it reaches about 350°F (175°C). (A breadcrumb should sizzle immediately.)
  • Fry the cutlets in batches (don’t crowd the pan) for 3–4 minutes per side, until deep golden brown and the chicken reaches 165°F (74°C). Transfer to a wire rack to stay crisp.
  • Make the lemon cream sauce: carefully pour off excess oil, then melt butter in the skillet over medium heat. Add minced garlic and cook 30–60 seconds until fragrant.
  • Stir in chicken broth and simmer 1 minute. Add heavy cream, lemon juice, and lemon zest. Simmer 2–3 minutes until lightly thickened. Season with salt and pepper to taste, then stir in parsley.
  • Serve schnitzel immediately with lemon wedges and spoon the sauce over (or serve on the side for maximum crispiness).

Notes

For best crunch, keep fried schnitzel on a wire rack (not directly on paper towels). Reheat leftovers on a rack in a 350°F (175°C) oven for about 10 minutes. You can bread the chicken up to 4 hours ahead and refrigerate, layered with parchment between pieces. Optional baked method: bake at 400°F (205°C) for 20–25 minutes, flipping halfway and spraying the top with oil.

Nutrition

Calories: 680kcal | Protein: 45g | Saturated Fat: 16g | Cholesterol: 225mg | Sodium: 980mg