Homemade Chicken Schnitzel with Lemon Aioli
This Homemade Chicken Schnitzel with Lemon Aioli is crispy, juicy, and bursting with fresh, zesty flavors. Perfect for a quick weeknight or impressing guests!
Servings: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts about 6-8 ounces each, pounded thin
- 1 cup all-purpose flour for coating
- 2 large eggs beaten
- 1 cup breadcrumbs plain or panko
- 1 tsp garlic powder for breading seasoning
- 1 tsp onion powder for breading seasoning
- to taste salt and pepper for seasoning chicken and coating
- about 1/2 inch vegetable oil for frying, about 1/4 inch deep
For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 clove garlic minced fresh
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp fresh parsley chopped
Instructions
- Trim any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until it’s about 1/4 inch thick.
- Season both sides of the chicken breasts generously with salt, pepper, garlic powder, and onion powder.
- Set up three shallow bowls or plates: place the flour in the first, whisk the eggs in the second, and spread the breadcrumbs in the third.
- Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the beaten eggs until fully coated. Finally, press it firmly into the breadcrumbs, making sure every surface is covered. Set aside on a plate.
- Pour vegetable oil into a large skillet until it’s about 1/4 inch deep and heat over medium-high heat until shimmering but not smoking. Carefully add the breaded chicken breasts and fry for 3-4 minutes per side or until golden brown and cooked through. Adjust heat as needed.
- Transfer the cooked schnitzel to a paper towel-lined plate to drain excess oil. Let rest for a few minutes to lock in moisture.
- While the schnitzel rests, whisk together the mayonnaise, freshly minced garlic, lemon juice, and chopped parsley in a small bowl. Taste and adjust seasoning with salt and extra lemon juice if desired.
- Plate your schnitzel alongside a dollop of lemon aioli. Serve with sides like roasted potatoes, steamed veggies, or a crisp salad.
Equipment
- Meat Mallet or Rolling Pin
- Three Shallow Bowls or Plates
- Large skillet or frying pan
- Tongs or Slotted Spoon
- Mixing Bowl
- Paper Towels
Notes
- Store leftover schnitzel in an airtight container in the fridge for up to 3 days; keep aioli separate for freshness.
- Reheat schnitzel in a hot skillet or oven to keep crust crispy; avoid microwaving.
- You can freeze uncooked breaded schnitzel on a baking sheet, then transfer to freezer bags; cook from frozen adding extra frying time.
- For a lighter option, bake schnitzel at 425°F (220°C) for about 20 minutes, flipping halfway.
- Mix fresh herbs into breadcrumbs or add Parmesan for variations in flavor and texture.