Chicken Schnitzel

September 8, 2014 by Kari Karch

This was a weekly staple growing up overseas in Austria when I was a young girl. I absolutely love how simple this dish is and it will bring you front and center to an Oktoberfest celebration! Prost!


preparation time
10 mins

cook time




4 boneless, skinless chicken breast

0.5 cup all-purpose flour

2 large eggs

0.75 cup plain breadcrumbs



1. Place the chicken breast between two sheets of plastic wrap and pound them until just inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper. 2. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Repeat this process. 3. Make sure the cooking oil is hot enough at this point (about 330 degrees F). Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels. Season with salt. 4. Serve immediately with slices of fresh lemon and parsley sprigs.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.