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Chicken Fried Cutlet (Schnitzel)

Golden, crispy and delicious! The perfect fried chicken bite that is kid friendly and easy to make.

Course chicken, Main Course
Cuisine American, Bavarian, Multi-Cultural
Keyword Breaded Fried Chicken, Chicken Schnitzel, Oktoberfest Menu
Author The Tiny Fairy


  • 2 Chicken breasts, cut in half (can use pork, veal or steak)
  • Garlic powder (not garlic salt)
  • Kosher salt
  • Fresh ground black pepper
  • cups all purpose flour
  • 2 eggs plus a little water (for an egg wash)
  • 2 cups Panko bread crumbs
  • Canola oil


  1. Pound the meat between two pieces of plastic wrap. Pat dry with paper towel and season lightly with garlic powder, Kosher salt and fresh ground black pepper. Set aside.

  2. Create a dredging station with all-purpose flour, egg wash and Panko bread crumbs.

    Note: To make an egg wash, beat the eggs with a little water.

  3. Dredge (coat all sides) the cutlet in flour and shake off the excess. Coat in the egg wash and finally in the Panko bread crumbs.

  4. In a wide skillet over medium-high heat, add enough canola oil for frying, about 1/2 inch. When the oil is hot, but not smoking, fry each cutlet until the edges are golden then flip and fry on the other side (about 3-4 minutes per side).

    Note: It's important not to fry more than two cutlets at a time. Crowding the skillet will result in soggy Schnitzel.

  5. Transfer them to a paper towel and remove the excess oil. Sprinkle with salt and black pepper.