Beer-Battered Chicken Schnitzel

Beer-Battered Chicken Schnitzel


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This beer-battered chicken schnitzel is a crispy German classic! With this recipe, you can share a cultural dish that has lasted for generations. Try if for yourself!

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Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 4 chicken cutlets, gently pounded to 1/6- to 1⁄4-inch pieces
  • 2 tsp. freshly squeezed lemon juice
  • 1 C. all-purpose flour
  • 2 eggs
  • 1⁄4 C. hefeweizen beer
  • 2 C. breadcrumbs
  • canola oil, for frying
  • salt
  • black pepper
  • 1 tsp. minced fresh parsley leaves
  • 4 lemon wedges

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Drizzle the chicken with fresh lemon juice and let stand for 30 minutes. Shake the flour into a pie dish, beat the eggs and beer in a shallow bowl, and spread the breadcrumbs into a second pie dish. Dredge the cutlets in the flour to lightly coat, then dip them into the egg batter. Allow the excess egg to run off before completely coating each cutlet with breadcrumbs. You may need to press gently so the crumbs adhere. In a large skillet, heat 1 inch of oil over medium-high heat until it reaches 325 to 350°F. Carefully place the breaded cutlets into the hot oil. Cook until golden brown, about 2 to 3 minutes on each side. Drain on paper towels and season with salt and pepper. Transfer the cooked cutlets to a platter. Sprinkle the schnitzel with parsley and serve with lemon wedges.

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