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	European
Servings (Default: 1)

Ingredients

Instructions

Butterfly the chicken fillet by cutting horizontally along the thick part toward the thin end, without cutting all the way through.
Expand the fillet and pound it with a meat hammer for 30 seconds until evenly flattened.
Pat the fillet dry and season both sides with salt. Dredge in flour, shaking off excess.
Dip in beaten egg, coating both sides.
Coat thoroughly in breadcrumbs, pressing gently so they adhere.
Heat vegetable oil in a large skillet over medium-high heat. Fry the schnitzel for 3 to 4 minutes per side until golden brown. Ensure the chicken reaches an internal temperature of 74°C (165°F) at the thickest part.
Transfer to a plate and serve 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.