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the cooked pretzel crusted chicken schnitzel pieces are arranged on parchment paper on a wooden board and garnished with minced chives, flaky salt, and lemon wedges.

pretzel crusted chicken schnitzel

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5 from 1 review

Thin and tender chicken cutlets are coated in seasoned chunky pretzel crumbs and fried to crisp, goldeny goodness. This hearty Pretzel Crusted Chicken Schnitzel is the perfect way to celebrate Fest season!

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Pretzel Crusted Schnitzel:

  • 6 ounces pretzels (about 3 cups classic twists)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground cayenne
  • 2 eggs
  • 1 tablespoon mustard
  • 3/4 cup all-purpose flour
  • 2 pounds boneless skinless chicken breast, split and pounded 1/4 inch thick)
  • Salt, to taste
  • Cooking oil, as needed (I used around 2/3 cup)

For Serving: 

Instructions

  1. Preheat the oven to 350℉. Place the pretzels in a food processor. I usually give them a head start by breaking them up with my hands as I load them in. Secure the lid and pulse until you have coarse pretzel crumbs.partially ground pretzels crumbs in a food processor sitting next to a small bowl of spices
  2. Add the paprika, garlic powder, onion powder, and cayenne. Blitz for another second or two just to mix in the spices.the spices are added to the food processor with the pretzel crumbs
  3. Dump the mixture onto a plate or shallow dish.the pretzel crumb mixture is poured onto a wide plate
  4. Beat the eggs and mustard together until well mixed.eggs and mustard are whipped together with a fork
  5. Then pour onto a second plate. the egg mixture is poured onto a plate
  6. Scatter the plain flour on a third plate. a plate with plain flour on it
  7. Season the chicken with salt and black pepper as desired and arrange your 3 plates plus a baking sheet or platter on a work surface.the plates of chicken breast, flour, egg mixture, and pretzel crumbs are arranged side by side on a work surface with a small baking sheet nearby
  8. Grab a chicken cutlet and coat both sides in flour, shaking off the excess.
    one chicken cutlet is coated in the flour
  9. Next, dip both sides of the floured chicken in the egg mixture. the floured chicken is coated in egg
  10. Finally, place the egg-coated chicken in the crushed pretzels, rotating it to make sure all sides are covered. Use your hands to press the pretzel crumbs onto any wet spots of the chicken if needed. the chicken is moved to the plate of pretzel crumbs and coated in the mixture
  11. Continue dredging until all of the chicken cutlets are coated in pretzel crust. the coated chicken pieces are lined up on the small baking sheet
  12. Heat the cooking oil in a wide skillet over medium-high heat to about 350℉. Test for readiness by dropping a pretzel crumb into the oil. If it sizzles and bubbles nicely, it’s ready! Fry each piece of pretzel coated chicken until crisp and golden all-around, about 2 minutes per side. Transfer to a wire rack lined baking sheet. Repeat until all of the chicken is crisped.one pretzel crusted chicken cutlet sizzles in a wide skillet of oil while an already cooked piece sits on a wire rack
  13. Place the baking sheet in the oven and let the chicken finish cooking for about 5-7 minutes, until an instant read thermometer registers 165℉. The cooking time will depend on the size of your cutlets.all of the chicken pieces are cooked and arranged on a wire rack lined baking sheet
  14. Remove from the oven and garnish your pretzel crusted chicken cutlets with minced chives and lemon wedges, then serve alongside a pile of German-Style Sautéed Red Cabbage and Oktoberfest Beer Cheese for dipping and drizzling. the cooked pretzel crusted chicken schnitzel pieces are arranged on parchment paper on a wooden board and garnished with minced chives, flaky salt, and lemon wedges.

Notes

  • There are 2 considerations to make for the cooking oil you use to make your schnitzel. 1. Make sure to choose a neutral (lightly flavored) oil with a high smoke point (doesn’t burn easily) for frying. Options like canola, sunflower, peanut, avocado, or very light olive oil are good picks. 2. The amount of oil you need will depend on the size of your skillet. The most important thing is to achieve a uniform depth of about ½ inch all around the pan. For me using my large enamel cast iron skillet, this was about ⅔ cup oil. 
  • Once you add your chicken to the hot oil, the temperature will drop quickly, so it’s important not to add too much at once. You will likely need to cook your chicken in batches in order to help keep the oil temperature more consistent. Usually you can cook 2 smaller-sized pretzel chicken cutlets at a time, or 1 large. 
  • Author: kelly@crescentmoonkitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: main course
  • Method: stovetop
  • Cuisine: German

Find it online: https://crescentmoonkitchen.com/pretzel-crusted-chicken-schnitzel/