Homemade chicken schnitzel: Everybody loves a bit of crunch

Great food isn’t just about the flavour but smell and especially texture make a big difference to the experience of eating great food. One of our favourite textures and sounds is a bit of crunch. Crunch can come from fried bacon, pastries, cookies and a good ol’ crumb after deep frying. Homemade chicken schnitzel celebrates all of the crunch and our recipe keeps the chicken tender and provides some spice with each bite.

Homemade chicken schnitzel tips

Schnitzel is a popular crumbed cut of pork, beef or chicken dredged in eggs, flour and crumbs. There are some twists here with well-seasoned flour which also has a kick of paprika. The dredge even has some tangy and sweet Dijon mustard which also helps tenderise the flattened chicken breasts. Serve your schnitzel with chips, roasted vegetables or a light green salad. You can also make an easy aoli for the cutlets with mayo, mustard and garlic.

You can also use much less oil and get all of the crunch when you use your air fryer to cook your chicken schnitzels for about 7-minutes on each side.

ALSO READ: Spicy Korean fried chicken recipe

There’s so much joy when you bite into something that’s crunchy. This homemade chicken schnitzel recipe is also perfect for your air fryer.

Homemade chicken schnitzel recipe

4 from 9 votes

Recipe by Jessica Alberts Course: DinnerCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Making the perfect Chicken Schnitzel is really much easier than you think. Simply follow this very simple recipe and enjoy!

Ingredients

• 1 1 boneless chicken breasts, butterflied

• salt and freshly ground black pepper

• 1 cup 1 cornstarch (Maizena)

• 2 large 2 eggs

• 1 tsp 1 Dijon mustard

• 2 cups 2 flour (or breadcrumbs)

• 2 tsp 2 paprika

• 2 tsp 2 cumin

• 1 tsp 1 garlic salt

• 1/2 tsp 1/2 salt

• oil for frying

• parsley, chopped

• lemon wedges

Method

• Cut it each butterflied chicken breast in half and pound with a rolling pin, or meat hammer, until flattened.
• Season chicken breasts with salt and pepper.
• Place cornflour on a plate.
• In a separate bowl beat eggs and Dijon mustard
• In a large bowl combine flour (or breadcrumbs), cumin, paprika, garlic salt and salt.
• Take each chicken fillet and dredge in cornflour.
• Next dip the chicken into the egg mixture.
• Finally dip the chicken into the flour mixture and coat well.
• Transfer the chicken to a large plate or tray. Repeat until all the fillets have been coated.
• Heat a large pan with 2 tablespoons oil over medium heat.
• Add 2 chicken breasts to pan and cook until golden brown on both sides, approximately 5 minutes each side.
• Transfer cooked chicken breasts to a paper towel-lined plate.
• Add another tablespoon of oil to the frying pan and repeat with the remaining chicken.
• Garnish with parsley and a lemon wedge.

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