Chicken Schnitzel - Saucy Style

Chicken Schnitzel - Saucy Style


  • Four 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
  • Kosher salt and freshly ground black pepper
  • cup all-purpose flour (for dredging)
  • large eggs
  • tablespoon Simon's Secret Sauce (any flavor)
  • cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
  • tablespoons canola oil, divided
  • tablespoons unsalted butter, divided
  • Chopped flat-leaf parsley
  • Lemon wedges


Step 1

Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Simon's Secret Sauce (any flavor) to blend in a shallow bowl or baking dish. Place 1 cup panko in another shallow bowl or baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.

Step 2

Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.

Step 3 (optional)

Pour Simon's Secret Sauce on top of your schnitzel!

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