Chicken Schnitzel: A Home-Style Recipe
Meals & sides · Makes 4 servings · Published October 22, 2026
Thin chicken cutlets cook quickly under a crisp crumb coating. Keep the oil moderate so the exterior does not brown before the chicken is safe to eat.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 4 thin chicken breast cutlets
- 1/2 cup flour
- 2 beaten eggs
- 1 1/2 cups breadcrumbs
- 1/2 tsp paprika
- 3/4 tsp salt
- 1/4 tsp pepper
- Neutral oil for shallow frying
- Lemon wedges
Method
- Pound chicken between sheets of food-safe wrap to an even 1/4-inch thickness. Set up separate bowls of flour, eggs and breadcrumbs mixed with seasonings.
- Coat each cutlet with flour, dip into egg and press into crumbs. Keep raw-chicken preparation separate from serving plates.
- Heat a shallow layer of oil in a skillet over medium heat. Fry in batches about 3–4 minutes per side, adjusting heat as needed, until golden and the center reaches 165°F.
- Drain on a rack, serve with lemon and refrigerate leftovers promptly. Reheat leftovers to 165°F.
A better result
Crowding the pan cools the oil and makes the coating greasy. Give each cutlet room and use a thermometer to check doneness.
Serve it together
Pair with rice and fresh salad. Order prepared schnitzel for a family meal without a breading station.
Prefer it ready to serve?
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