Chicken Fillet Schnitzel

by Editorial Staff

Appetizing chicken schnitzel is a thin layer of breaded chicken fillet, fried in a lot of oil.

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Main Dish
Cuisine	German
Servings (Default: 1)

Ingredients

Instructions

Butterfly the chicken fillet by cutting horizontally from the thick end toward the thin end, without cutting all the way through.
Open the fillet flat and pound with a meat hammer for 1 minute until roughly even in thickness.
Season both sides of the chicken with salt to taste.
Set up three shallow bowls: one with flour, one with beaten egg, and one with bread crumbs.
Coat the chicken on both sides with flour, shaking off excess.
Dip the floured chicken into the beaten egg, coating both sides.
Press the chicken into bread crumbs, coating both sides evenly.
Heat vegetable oil in a skillet over medium-high heat for 2 minutes until shimmering.
Place the breaded chicken in the hot oil and fry for 3 to 4 minutes until the bottom is golden brown.
Flip the chicken and fry for 3 to 4 minutes on the other side until golden brown and the internal temperature reaches 74°C (165°F).
Remove from the skillet and serve immediately while hot.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.