Bill’s Best Healthier Chicken Schnitzel

Bill’s Best Healthier Chicken Schnitzel by Bill Wilkat Aug. 6, 2018

Makes 2 Servings

Chicken Schnitzel Served with Couscous, Cumin Spiced Tomatoes & crisp summer salad

I’ve made Chicken Schnitzel very often over the years, plus variations using turkey, steak, and pork depending on what I had on hand, or what was on special at our local grocery store.  My late father was a chef and taught me the secret, to getting the breading to stay on while frying, (more on that later), and I’ve also taken the recipe further by making my version a tad healthier by eliminating the use of flour, and only using an egg and milk mix and seasoned bread crumbs for the coating.

My dad was born in Germany and he used to prepare the traditional Wiener Schnitzel which is only made using veal, and originated in Austria.  Any other meat used, would carry a different name which is detailed by Wikipedia check it out.

Food history always makes for good reading and this was particularly interesting since countries all around the globe have their own takes on this classic dish and serve them with many delicious side dishes or sauces.  I’ve always stuck to the lemon wedge topping since drizzling the lemon juice over top of the Schnitzel makes the flavour pop enhancing it further.  Side dishes vary from noodles to potatoes, to salads but my favourite side dish is Fettuccine Alfredo but if you’re watching your carb intake, you might prefer to stick to a fresh salad instead.


  • 1 large Chicken Breast
  • 1/2 lemon
  • 1 extra-large or jumbo egg
  • 2 tbsp 1% milk
  • 1 cup Italian seasoned bread crumbs
  • Extra Virgin Olive Oil (as needed)
  • Salt and Pepper to taste


  • Wash and pat chicken breast dry.

  • With a chef’s knife, carefully slice chicken breast into 3 cutlets. This can be easier to do if the meat is still slightly frozen. If fully thawed, proceed slowly to make them as even as possible.

  • Using clear plastic wrap to cover the chicken, and a meat tenderizer, gently pound any thick parts of the cutlets to make them a fairly uniform thickness.
Meat Tenderizer to flatten thick parts of cutlets

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  • Blend the egg and milk together in a soup or cereal bowl.
  • Put the breadcrumbs into a soup bowl.
  • Dip each cutlet into the egg and milk bath drip off excess, and place into breadcrumbs, pressing down firmly, then flipping them coating the opposite side.
  • Place cutlets onto a plate, cover loosely with wax paper and refrigerate for a minimum of 30 minutes.  This is the secret to getting the coating to stick so that it does not fall off in the frying pan.  You can also refrigerate them for a couple hours prior to cooking if you need a head start.
Breaded Cutlets
  • In a large frying pan on medium high heat, add just enough olive oil to coat the bottom of the pan. Pre-heat the pan until well heated but do not let the oil smoke or burn.
  • Place the cutlets in the pan and fry 3 to 4 minutes adding a little olive oil if required, turn and fry for 2 to 3 minutes on the opposite side until done.
  • Place cutlets on paper towel to drain, and serve while still hot.
  • Serve with your favourite sides and a lemon wedge—enjoy!

Tips:  If you don’t have Italian seasoned bread crumbs, make your own by adding dried herbs like basil, and oregano and grated parmesan cheese.  I don’t normally add salt to the bread crumbs when I do this, because the cheese is very salty and you can salt to taste at the dinner table. (I always get annoyed when I hear chefs on TV complain about a dish not being seasoned enough—how the heck can you season it to their tastes? You don’t know if they love salt as most of them seem to, or hate it so best to add extra salt later and only if you really need to!).







Author: Bill Wilkat

Retired Luthier, and now a blogger writing about food including recipes, restaurant and product reviews, and guitar related information which includes "how-to" info. and more.