Eggless Chicken Schnitzel
Crispy, golden, and satisfying in the most classic way, this chicken schnitzel delivers that irresistible crunch without a single egg in sight. The clever swap here is a simple mixture of milk and Dijon mustard that acts as the binder, helping the seasoned breadcrumbs cling beautifully to each pounded cutlet. Garlic powder and paprika work their way into the coating so every bite has depth, not just crunch. Pounding the breasts to an even quarter-inch thickness is the real secret — it means the chicken cooks through fast and evenly while the crust has time to turn a deep, gorgeous golden brown. A wire rack rest keeps things crispy all the way to the table instead of steaming on a plate. Finish with a squeeze of fresh lemon and a scatter of parsley and you have a weeknight dinner that feels genuinely special. Serves 4, so it's just as good for a family meal as it is for impressing guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cutlets
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the breading
- ½ cup all-purpose flour
- ¼ cup milk
- 2 tbsp dijon mustard
- 1 ½ cups plain breadcrumbs
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp kosher salt
For frying
- ½ cup neutral oil (such as canola or sunflower oil), plus more as needed
For serving
- lemon wedges, for serving
- fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Place one chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound from the thickest part outward until the cutlet is an even 1/4-inch thick. Repeat with the remaining breasts. Season both sides of each cutlet with the 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Set up a three-station breading line: spread the flour in the first shallow bowl; whisk together the milk and Dijon mustard in the second until smooth; combine the breadcrumbs, garlic powder, paprika, and remaining 1/2 tsp salt in the third.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!