Chicken Schnitzel


  • 3 tablespoons honey
  • 2 large eggs
  • 2 1/2 tablespoons soy sauce
  • 3 tablespoons Dijon mustard
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • 3 cups breadcrumbs
  • 1 teaspoon ground black pepper
  • 12 boneless chicken breasts, halved and pounded very thin
  • vegetable oil, to taste, for frying
  • 1 lemon, cut into wedges, optional


  1. Whisk together the honey, eggs, soy sauce, Dijon mustard, and garlic in a bowl. Set aside.
  2. In a separate shallow bowl, combine the salt, breadcrumbs, and pepper. Set aside.
  3. In a heavy skillet on the stove-top, heat 1/2-1 inch of the vegetable oil to 350 degrees F.
  4. Place the chicken slices into the egg mixture, kneading them until they are fully coated.
  5. Press the chicken into the breadcrumbs until coated evenly.
  6. Working in batches, carefully set the chicken into the hot oil using tongs, cooking until browned on the outside and no longer pink, with each piece of chicken reaching 165 degrees F in the center, about 3-4 minutes per side.
  7. Drain the schnitzel on paper towels.
  8. Serve with the lemon wedges.

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