• 4 chicken cutlets
  • ½ cup all purpose flour
  • 2 large eggs
  • 2 teaspoons Dijon Mustard
  • 1 cup Panko Bread Crumbs
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon garlic powder
  • Vegetable oil for frying
  • Lemon wedges
  • Fresh parsley chopped
  • Fresh dill chopped


  • Add the flour to a rimmed plate or shallow bowl.  Whisk together the eggs and Dijon Mustard together in a shallow bowl. Combine the Panko Bread Crumbs, salt, black pepper, and garlic powder on another rimmed plate or in a shallow bowl.
  • Dry the chicken cutlets with paper towels. Add about 1/2 inch of vegetable oil to a large skillet over medium-high heat.
  • Dredge the chicken breasts in the flour, then in the egg mixture, then into the breadcrumb mixture.
  • Once the oil is hot, add the breaded chicken cutlets and cook until golden brown. Flip and cook until the other side is golden brown and the cutlet is cooked through. Remove the schnitzel to a wire rack to drain any excess oil. Work in batches trying not to overcrowd the skillet.
  • Serve with fresh lemon wedges for spritzing, chopped fresh Italian parsley, and/or chopped fresh dill.


  • You can use any breadcrumbs, but I strongly recommend Panko Breadcrumbs for an extra crispy coating.
  • My local grocery store sells chicken cutlets if your store does not, you can split regular chicken breasts in half lengthwise or pound them thin with a meat mallet.
  • Use about 1/2 inch of neutral cooking oil like vegetable oil or canola oil. The schnitzel should swim in the pan.
  • Flip the schnitzel once it is golden brown on the bottom.
  • Keep an eye on the heat and adjust as needed. Cook them golden brown but not burnt.
  • Don’t skip the lemon. Lemon helps cut the grease and makes it more delicious.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375 degrees for several minutes. This is my favorite way to reheat schnitzel. Or reheat in the oven at 400 degrees for 10-12 minutes on a baking sheet covered with parchment paper.

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