Crispy Chicken Schnitzel with Lemon Butter for an Easy Dinner

Ever have one of those nights where you’re craving something seriously satisfying but don’t want to spend your whole evening in the kitchen? You know the feeling—tired, maybe a little hungry, and in need of a meal that just plain works. That’s where this recipe swoops in to save the day. This Crispy Chicken Schnitzel with Lemon Butter is my go-to for turning a regular Tuesday into something a little more special without any of the fuss. It’s a classic dish that feels fancy but is built for real life, with a quick pan sauce that’s absolutely worth every extra minute. So good.

Why You’ll Love This

This dish is the ultimate weeknight hero for so many reasons. First, it’s incredibly quick. From fridge to table, you’re looking at about 30 minutes, making it a perfect solution for your easy weeknight dinners rotation. Second, that texture! We’re talking about a golden, shatteringly crisp exterior that gives way to the most tender, juicy chicken inside. It’s a contrast that is so, so satisfying. And that final drizzle of the bright, buttery lemon sauce? It cuts through the richness in the most perfect way, making the whole dish feel balanced and special. It’s a crowd-pleaser for the whole family and a recipe you’ll find yourself coming back to again and again.

Ingredients You’ll Need

• 2 large boneless, skinless chicken breasts (about 1 ½ lbs): The main event! Slicing them thin ensures quick, even cooking.
• ½ cup all-purpose flour: Our first coating station; it helps the egg stick.
• 2 large eggs: The glue that holds the breadcrumbs on.
• 1 cup panko breadcrumbs: The secret to an extra crispy, crunchy crust.
• ½ cup grated Parmesan cheese: Adds a salty, savory depth to the breading.
• 1 tsp paprika: For a touch of warmth and beautiful color.
• 1 tsp garlic powder: A little flavor boost that works wonders.
• Salt and black pepper: Essential for seasoning every layer.
• ½ cup neutral oil (like avocado or canola): For pan-frying to golden perfection.
• 3 tbsp unsalted butter: The base of our simple, luxurious sauce.
• 2 tbsp fresh lemon juice: For that essential bright, zesty kick.
• 2 tbsp chicken broth: Thins the sauce slightly and adds flavor.
• 1 tbsp chopped fresh parsley (optional): A fresh pop of color and flavor for garnish.

Let’s Get Cooking Step by Step

1. Prep the chicken: Place one chicken breast on a cutting board and carefully slice it in half horizontally, creating two thinner cutlets. Repeat with the second breast. Place each cutlet between two pieces of plastic wrap or in a large zip-top bag. Using a rolling pin or the flat side of a meat mallet, gently pound them until they are about ¼-inch thick. Season both sides generously with salt and pepper.
2. Set up your breading station: Get three shallow bowls or plates. In the first, place the flour. In the second, whisk the eggs with a tablespoon of water until smooth. In the third, combine the panko, Parmesan cheese, paprika, garlic powder, and a pinch of salt and pepper.
3. Bread the cutlets: Working with one cutlet at a time, dredge it in the flour, shaking off any excess. Next, dip it completely into the egg wash, letting the excess drip off. Finally, press it firmly into the panko mixture, ensuring it’s fully coated on both sides. Place the breaded cutlet on a clean plate and repeat with the remaining chicken.
4. Pan-fry to perfection: Heat the oil in a large skillet over medium-high heat. To test if it’s ready, flick a tiny bit of panko into the oil—if it sizzles immediately, you’re good to go. Carefully add two cutlets to the hot oil (don’t overcrowd the pan!). Cook for about 3-4 minutes per side, until the coating is a deep golden brown and the chicken is cooked through. Transfer to a wire rack set over a baking sheet to keep them crispy. Repeat with the remaining cutlets.
5. Make the lemon butter sauce: Carefully pour out the hot oil from the skillet. Reduce the heat to low and add the butter. Once melted, pour in the lemon juice and chicken broth. Whisk it all together, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for just a minute until it slightly thickens. Remove from heat and stir in the parsley if you’re using it.
6. Serve immediately: Place a crispy chicken schnitzel on each plate and spoon the warm lemon butter sauce right over the top. Dig in while it’s hot!

Crispy Chicken Schnitzel Tips For Success

• Pound evenly: Taking the time to get your chicken to a uniform thickness is the #1 trick. It means every piece will cook at the same rate, so no dry or undercooked spots.
• Press that panko: Don’t just dip the chicken in the crumbs—really press them on. This creates a thicker, more secure crust that won’t fall off in the pan.
• Keep that oil hot, but not smoking: If the oil isn’t hot enough, the schnitzel will soak up oil and get greasy. If it’s too hot, the outside will burn before the inside is done. A steady medium-high is key.
• Use a wire rack: If you place your cooked schnitzels on a plate lined with paper towels, the bottom can get steamy and lose its crunch. A wire rack allows air to circulate, keeping everything crispy.
• Don’t skip the pan sauce. Honestly, it takes two minutes and is the flavor powerhouse that ties the whole dish together. You’ll be so glad you did it.
• Work in batches: Crowding the pan is the enemy of crispy food. Give each piece plenty of space to fry up perfectly.

Variations & Substitutions

This recipe is wonderfully adaptable! For gluten-free, swap the all-purpose flour for a 1:1 GF blend and use certified gluten-free panko. To make it dairy-free, simply omit the Parmesan from the breading (it will still be deliciously crispy) and use a plant-based butter and broth for the sauce. If you’re looking for a flavor twist, try adding a teaspoon of Italian seasoning or dried oregano to the panko mixture. For a little kick, a pinch of cayenne pepper in the flour works beautifully. And if you don’t have panko, regular breadcrumbs will work in a pinch, though the crust won’t be quite as shatteringly crisp.

Serving Ideas & Pairings

This crispy chicken schnitzel is a fantastic centerpiece for so many easy meals. For a classic pairing, serve it alongside a simple arugula salad dressed with lemon vinaigrette or a pile of buttered egg noodles. It’s also fantastic with roasted asparagus, garlic mashed potatoes, or a quick cucumber salad. Looking for more healthy dinner ideas? Pair it with a quinoa pilaf and steamed green beans. It truly is one of the most versatile dinner dishes in your arsenal.

Storage & Reheating

Leftovers (if you have any!) can be stored in an airtight container in the refrigerator for up to 3 days. The best way to reheat and bring back that crunch is in the oven. Preheat your oven to 375°F and place the schnitzel on a wire rack set over a baking sheet. Bake for 10-15 minutes, until hot and crispy. You can also use an air fryer at 375°F for about 5-6 minutes. I don’t recommend microwaving, as it will make the coating soft and soggy.

Frequently Asked Questions

• Can I bake the chicken schnitzel instead of frying it? You can! For a lighter version, place the breaded cutlets on a parchment-lined baking sheet, spray them lightly with cooking spray, and bake at 400°F for 15-20 minutes, flipping halfway through, until golden and cooked through. The crust won’t be *quite* as crispy as pan-fried, but it’s still a great healthy dinner recipe option.
• What’s the best way to pound chicken without making a mess? Putting the chicken inside a large zip-top bag is my favorite method. It contains any splatter and keeps your cutting board clean.
• Can I make this ahead of time? You can bread the chicken cutlets up to a few hours ahead. Lay them in a single layer on a baking sheet, cover with plastic wrap, and keep them in the fridge until you’re ready to fry. This is a great trick for streamlining your quick dinner ideas.
• What can I use instead of lemon? If you’re out of fresh lemons, a tablespoon of capers added to the butter sauce makes a lovely piccata-style variation.