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Crispy Chicken Schnitzel

A chicken thigh recipe by Julie Van Rosendaal

Crispy Chicken Schnitzel

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  • 6 - 8 boneless, skinless chicken thighs
  • 1/2 cup all-purpose flour
  • salt and pepper, to taste
  • 2 eggs, lightly beaten
  • 2 cups dry breadcrumbs, fine cracker crumbs or panko
  • 1/2 cup grated Parmesan cheese (optional)
  • canola oil, for cooking
  • lemon wedges and parsley, for serving

How to Make It

Flatten the chicken thighs, place between two pieces of parchment or waxed paper and pound with a mallet (or the bottom of a measuring cup, or other flat surface) until they’re about half the original thickness.

Put the flour into a shallow dish and season it with salt and pepper. Put the eggs into another shallow dish, and the breadcrumbs and Parmesan in a third. Set a large, heavy skillet over medium-high heat and add a generous drizzle of oil. Dip each chicken thigh into the flour to coat, then into the beaten egg, and the breadcrumb mixture. Cook in the skillet for a few minutes per side, until deep golden. Serve sprinkled with parsley, with lemon to squeeze over top.

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