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Crisp Pan-Fried Spelt Chicken Schnitzel with Lemon

Golden pan-fried spelt chicken schnitzel on a wooden board with lemon wedges and a scattering of fresh dill

Crispy spelt chicken schnitzel is a pan-fried cutlet coated in spelt flour and spelt breadcrumbs, fried until the crust turns deep gold and the chicken stays juicy inside. Spelt breadcrumbs give the coating a slightly nutty flavor and a firmer bite than regular breadcrumbs.

The chicken cooks in about 3 to 4 minutes per side over medium heat, and a thermometer reading of 165 F / 74 C tells you it's done. Pound the cutlets thin and even so they cook at the same rate.

This one works well for a weeknight dinner. The breading steps stay simple, and you can prep the cutlets ahead and fry them right before serving.

One thing to watch: if the pan runs too hot, the crust browns before the chicken cooks through. Keep the heat at medium and check the first batch before frying the rest.

Why You'll Love This Recipe

  • Crust stays crisp thanks to the wire rack resting trick
  • Spelt breadcrumbs add a nutty flavor over plain crumbs
  • Cutlets can be breaded up to a day ahead
  • Ready in 35 minutes with a short ingredient list
Two breaded chicken cutlets sizzling in a skillet of hot oil, crust turning golden brown at the edges

Ingredient Notes

  • chicken breasts: Pound to an even 1 cm / 0.4 inch thickness for even cooking. Chicken thighs work too, but reduce frying time by a minute per side.
  • spelt flour: Gives a lighter first dredge than regular flour with a mild, nutty note underneath the crumbs.
  • eggs: Binds the breadcrumb coating to the cutlet. A light buttermilk works in place of egg if you prefer.
  • spelt breadcrumbs: Use stale spelt bread blitzed in a food processor, or store-bought spelt crumbs. Regular breadcrumbs work but lose the nutty flavor.
  • sunflower oil: Neutral oil with a high smoke point suited to pan-frying. Light olive oil is a fine substitute.
  • lemon: Adds brightness at the table and cuts through the richness of the fried crust.
A family dinner table with sliced schnitzel, a cucumber salad, and a linen napkin under warm evening light
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 170  C
Servings: 4
Estimated Cost: 1.80
Calories: 262
Best Season: all_year_round
Dietary: Contains egg, Contains gluten (spelt), Dairy-Free, High Protein
Description

This chicken schnitzel gets its crunch from a double coat of spelt flour and spelt breadcrumbs, pan-fried until golden in a wide skillet.

Ingredients
    For the Schnitzel
  • 2 chicken breasts, boneless and skinless (large (about 600 g total); butterflied and pounded thin)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 60 g spelt flour (for dredging)
  • 2 eggs (large; beaten)
  • 120 g spelt breadcrumbs
  • 1/2 tsp paprika (optional)
  • 120 ml sunflower oil (for frying)
    • To Serve
  • 1 lemon (cut into wedges)
Instructions
    Prep the Chicken
  1. 1
    Butterfly each chicken breast and pound between two sheets of plastic wrap to an even 1 cm / 0.4 inch thickness. Season both sides with salt and pepper.
    2. Bread the Cutlets
  2. 2
    Set up three shallow dishes: one with spelt flour, one with the beaten eggs, and one with spelt breadcrumbs mixed with paprika.
  3. 3
    Dredge each cutlet in the spelt flour, shaking off the excess, then dip in the egg, letting extra drip off.
  4. 4
    Press the cutlet into the spelt breadcrumbs, coating both sides evenly and patting the crumbs on firmly so they stick.
    5. Fry and Serve
  5. 5
    Heat the sunflower oil in a 30 cm / 12-inch skillet over medium heat until it shimmers and reaches about 170 C / 340 F.
  6. 6
    Fry two cutlets at a time so the pan isn't crowded, 3 to 4 minutes per side, until the crust is deep golden and the internal temperature reaches 165 F / 74 C.
  7. 7
    Transfer the schnitzel to a wire rack set over a sheet pan to drain, rather than a plate, so the bottom stays crisp.
  8. 8
    Repeat with the remaining cutlets, adding more oil to the skillet if needed.
  9. 9
    Serve hot with lemon wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 262kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 4g20%
Cholesterol 150mg50%
Sodium 480mg20%
Potassium 380mg11%
Total Carbohydrate 28g10%
Dietary Fiber 2g8%
Sugars 1g
Protein 45g90%
Vitamin A 100 IU
Vitamin C 4 mg
Calcium 30 mg
Iron 2.5 mg
Vitamin D 10 IU
Vitamin E 1 mg
Vitamin K 2 mcg
Thiamin 0.15 mg
Riboflavin 0.2 mg
Niacin 12 mg
Vitamin B6 0.5 mg
Folate 20 mcg
Vitamin B12 0.4 mcg
Phosphorus 250 mg
Magnesium 40 mg
Zinc 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Pound cutlets to an even 1 cm thickness before breading
  • Fry only two cutlets at a time in the skillet
  • Check internal temp reaches 165 F / 74 C before serving
  • Rest fried schnitzel on a wire rack, never a flat plate
Keywords: spelt chicken schnitzel, spelt breadcrumbs, pan-fried chicken cutlet, crispy schnitzel

Equipment

  • meat mallet
  • 30 cm / 12-inch skillet
  • instant-read thermometer
  • wire rack
  • shallow dishes for breading
  • tongs

Tips

  • Pound the chicken to an even 1 cm / 0.4 inch thickness so every cutlet finishes cooking at the same time.
  • Press the breadcrumbs firmly onto each cutlet so the coating holds together during frying instead of flaking off.
  • Fry only two cutlets at a time in the 30 cm skillet so the oil temperature doesn't drop and the crust stays crisp.
  • Test the oil with a pinch of breadcrumbs before frying; it should sizzle right away at 170 C / 340 F.
  • Rest the fried schnitzel on a wire rack, not a plate, so steam doesn't soften the bottom crust.

Variations

  • Swap the chicken breast for thin pork loin cutlets and follow the same breading and frying method.
  • Add finely grated parmesan to the spelt breadcrumbs for a saltier, more savory crust.
  • Bake the breaded cutlets at 220 C / 425 F for 18 to 20 minutes on a wire rack instead of frying for a lighter version.

Storage and Reheating

Crispy spelt chicken schnitzel keeps in the fridge for 3 to 4 days in an airtight container. Store it in a single layer with paper towel underneath so the crust doesn't turn soggy.

Reheat in the oven at 200 C / 400 F for 8 to 10 minutes on a wire rack set over a sheet pan, until the crust crisps back up and the center is warm. Skip the microwave since it turns the crust soft and chewy.

You can also freeze the breaded, uncooked cutlets for up to 2 months. Fry them straight from frozen, adding 1 to 2 minutes per side.

Serving Suggestions

Crispy spelt chicken schnitzel pairs well with a simple cucumber and dill salad or a side of buttered new potatoes. A squeeze of lemon at the table cuts through the richness of the crust.

For a heartier plate, serve it over spelt spätzle or alongside braised red cabbage. Leftover schnitzel also works cold, sliced into a sandwich with mustard and pickles.

Read it online: https://greatbritishspeltrecipes.com/recipe/crisp-pan-fried-spelt-chicken-schnitzel/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!