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Crispy Oktoberfest Chicken Schnitzel with Pretzel Crust

Crispy Oktoberfest Chicken Schnitzel with Pretzel Crust - featured image
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This crispy chicken schnitzel features a salty, malty pretzel crust that shatters when you bite into it, paired with a tangy mustard dipping sauce. It’s a quick and easy weeknight dinner that feels like a celebration.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 to 1.5 pounds total)
  • 1 cup all-purpose flour
  • 2 large eggs, room temperature
  • 1 tablespoon Dijon mustard
  • 2 cups crushed pretzels (mini pretzels or pretzel sticks recommended)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper, freshly ground
  • ¼ cup neutral oil (canola or vegetable), for frying
  • 2 tablespoons unsalted butter
  • Flaky sea salt, for finishing
  • Fresh lemon wedges, for serving
  • ½ cup sour cream (full-fat recommended)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • Pinch of salt and pepper, to taste

Instructions

  1. Prep the chicken: Place one chicken breast on a cutting board and cover with plastic wrap or parchment paper. Pound to an even thickness of about ¼ to ½ inch using a meat mallet or rolling pin. Repeat with the second breast. Season both sides generously with salt and pepper.
  2. Crush the pretzels: In a food processor, pulse pretzels until you have coarse crumbs (or place in a zip-top bag and crush with a rolling pin). Transfer to a shallow bowl and stir in smoked paprika, garlic powder, and black pepper.
  3. Set up the breading station: In the first shallow bowl, add the flour. In the second bowl, whisk together eggs and Dijon mustard until smooth. In the third bowl, place the seasoned pretzel crumbs. Order: flour, egg wash, pretzel crumbs.
  4. Heat the oil: Place a large skillet over medium-high heat. Add neutral oil and butter. Swirl to combine. Heat until butter is melted and oil is shimmering (about 350°F). A breadcrumb dropped in should sizzle immediately.
  5. Bread the chicken: Working one piece at a time, dredge chicken in flour, shaking off excess. Dip into egg wash, letting excess drip off. Press firmly into pretzel crumbs, coating both sides evenly. Place on a plate.
  6. Fry the schnitzel: Carefully place breaded chicken into hot oil. Cook one piece at a time if needed. Fry for 3-4 minutes per side, until deep golden brown and cooked through. Use tongs to flip.
  7. Drain and rest: Transfer cooked schnitzel to a wire rack set over a baking sheet. Sprinkle immediately with flaky sea salt. Let rest for 2-3 minutes.
  8. Make the sauce: In a small bowl, whisk together sour cream, Dijon mustard, whole-grain mustard, honey, apple cider vinegar, and a pinch of salt and pepper. Taste and adjust seasoning. Add water a teaspoon at a time if too thick.
  9. Serve immediately: Slice schnitzel if desired, or serve whole. Squeeze fresh lemon wedge over the top and serve with mustard dipping sauce on the side.

Notes

For the pretzels, avoid overly salted brands; if using salty pretzels, skip the flaky sea salt at the end. Let the breaded chicken rest for 5 minutes before frying to help the coating adhere. Use a wire rack instead of paper towels to keep the crust crispy. The mustard in the egg wash helps the crumbs stick and adds flavor.

Nutrition

Keywords: chicken schnitzel, pretzel crust, Oktoberfest, crispy chicken, German recipe, mustard sauce, quick dinner

Find it online: https://spoonmira.com/crispy-oktoberfest-chicken-schnitzel-with-pretzel-crust/