Buttermilk-Brined Crispy Chicken Schnitzel

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken breasts brined in tangy buttermilk then breaded and pan-fried until golden and crisp, a comforting dish to delight Mom’s palate. This German-inspired chicken recipe, ready in about 27 minutes, pairs boneless skinless chicken breasts, buttermilk, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 German cuisine 520 cal/serving

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Ingredients

4 (6 oz each) boneless skinless chicken breasts
2 cups buttermilk
1 tbsp (for brine) salt
1 cup all-purpose flour
2 large eggs
1 1/2 cups breadcrumbs
1/4 cup finely grated parmesan cheese
1 tsp paprika
1/2 tsp black pepper
1/2 cup for frying vegetable oil
for serving lemon wedges

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Instructions

Step 1: In a large bowl, whisk together 2 cups buttermilk and 1 tbsp salt. Submerge 4 boneless skinless chicken breasts in the buttermilk brine, cover, and refrigerate for at least 2 hours or overnight.
Step 2: Remove chicken from brine and pat dry with paper towels. Place 1 cup all-purpose flour in a shallow dish.
Step 3: In a second shallow bowl, beat 2 large eggs.
Step 4: In a third shallow bowl, combine 1 1/2 cups breadcrumbs, 1/4 cup finely grated parmesan cheese, 1 tsp paprika, and 1/2 tsp black pepper.
Step 5: Dredge each chicken breast first in flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with breadcrumb mixture.
Step 6: Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering.
Step 7: Fry chicken breasts for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F), adjusting heat to prevent burning.
Step 8: Drain schnitzels on paper towels, serve hot with lemon wedges for squeezing over the top.