Crisp and crunchy on the outside, juicy and tender on the inside, my easy chicken schnitzel recipe is always a hit! Serve it with fresh parsley for a herbal element and a squeeze of lemon juice for a tangy, acidic kick that makes all of the flavors pop.
Chicken schnitzel is great for meal prep because you can make a large amount and freeze it to cook later. Leftovers are also easy to jazz up and never boring — toss them in a salad or use them to make a delicious sandwich! For more chicken recipes, try my air fryer fried chicken, baked chicken thighs, and white chicken chili.
What is Chicken Schnitzel?
Schnitzel is a general term for a meat cutlet that is pounded thin, breaded, and pan-fried. This chicken schnitzel recipe is a variation of German-style pork schnitzel, but veal is another common type of meat used for schnitzel.
Ingredients
Chicken — to make 4 servings, you need 4 boneless skinless chicken breasts that weigh 6 to 8 ounces each.
Seasonings — salt, black pepper, and garlic powder are simple seasonings that add plenty of flavor.
Flour — you need all-purpose flour to dredge the chicken, helping the egg to adhere to the chicken pieces.
Eggs — dip the chicken into beaten eggs to help the breadcrumb coating stick to the chicken.
Breadcrumbs — I use panko breadcrumbs for the crispiest coating, but you can also use regular dry breadcrumbs.
Oil — use an oil with a high smoke point to pan-fry the chicken, such as vegetable oil or peanut oil.
To serve — chopped fresh parsley for peppery herbiness and lemon wedges for brightness are the perfect finishing touch.
How To Make Chicken Schnitzel
1. Butterfly each chicken breast by cutting the breast in half horizontally, leaving one long side attached, and fold it open like a book.
2. Grab one butterflied breast at a time and place it between 2 sheets of parchment paper, plastic wrap, or wax paper. Using the flat side of a meat mallet, rolling pin, or the bottom of a skillet, pound the breast until about ¼-inch thick. Repeat with the remaining chicken.
3. Sprinkle the chicken with 1½ teaspoons salt and ½ teaspoon pepper.
4. Place a wire rack inside a baking sheet lined with paper towels, and set aside. Place the flour and beaten eggs in two separate shallow bowls. In a third shallow bowl, stir together the panko bread crumbs, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper.
5. Dredge each chicken piece in the flour and shake off the excess.
6. Dip into the beaten eggs and allow the excess to drip off.
7. Then coat with the breadcrumb mixture, pressing to adhere.
8. Heat ¼-inch of oil in a large skillet over medium-high heat.
9. Working in batches, fry the breaded chicken in the hot oil until golden brown and cooked through. Cooking time will depend on the size and thickness of the cutlets. Transfer to the prepared wire rack. Add more oil to the skillet as needed so there’s always enough oil in the pan.
10. Garnish the chicken schnitzel with fresh parsley and serve with lemon wedges to squeeze over the top.
Tips For Making Chicken Cutlets
- Select thicker chicken breast pieces. These are easier to butterfly and will not become too thin when pounded with a meat mallet.
- Cover the chicken before pounding. Place the chicken between pieces of plastic wrap, wax paper, or parchment paper so you don’t tear apart the chicken when pounding it.
- Pound the chicken evenly. Use the flat side of a meat mallet, rolling pin, or the bottom of a skillet to pound the chicken so it is about ¼-inch thick all the way through. This will promote even cooking, and it tenderizes the chicken.
Variations
- Add seasonings to the flour dredge: Powdered spices like onion powder, garlic powder, paprika, and even a little cayenne pepper are all excellent options to add more flavor.
- Flavor the breading: Add 1 to 2 teaspoons of chopped fresh or dried herbs like thyme or basil, ½ to 1 teaspoon of powdered spices like the ones mentioned just above, or finely shred parmesan cheese to add to the breading mixture (up to ¼ cup).
- Use gluten-free breadcrumbs: For gluten-free chicken schnitzel, dredge the chicken in gluten-free flour. For the breading, use gluten-free panko breadcrumbs or gluten-free regular breadcrumbs. Check ingredient labels to ensure the spices you use are all gluten-free as well.
What To Serve With Chicken Schnitzel
Schnitzel pairs beautifully with a variety of sides, whether you’re craving a crunchy salad or comforting mac and cheese! Here are some ideas:
Can I Freeze Chicken Schnitzel?
Yes! Frozen chicken schnitzel is excellent meal prep. Here’s how to freeze chicken schnitzel:
Uncooked chicken schnitzel: Once breaded, place the chicken on a wire rack and freeze until solid. Transfer to a freezer bag or freezer-safe container with parchment paper between any layers of chicken. They freeze well for up to 2 months. Lay out the breaded chicken pieces in a single layer, cover, and thaw overnight in the refrigerator before cooking. The breadcrumbs will crisp up as the chicken fries.
Cooked chicken schnitzel: Once completely cool, flash freeze the chicken schnitzel on a wire rack or baking sheet until solid. Transfer to a freezer bag or freezer-safe container with parchment paper between layers to prevent sticking and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating (reheating instructions just below).
How To Store and Reheat Leftovers
Store leftover chicken schnitzel in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F in the oven for 10 minutes or the air fryer for 5 to 7 minutes.
Pro Tips For Making This Recipe
- Cook the chicken in batches. Don’t overcrowd the pan, or the chicken will likely not cook evenly or crisp up properly.
- Use an instant-read thermometer to check for doneness. Chicken is cooked when it has an internal temperature of 165°F.
- To keep the schnitzel warm while frying the remaining batches, keep the cooked chicken in a 200°F oven on a wire rack-lined baking sheet in a single layer. Do not stack the pieces, or the breading will become soggy.
Frequently Asked Questions
Chop it up and top salads, or turn it into a sandwich between slices of white bread or brioche buns with your favorite toppings.
While you can use pre-sliced cutlets for convenience, I don’t recommend it. They are often too thin and can dry out when cooking before the breading has a chance to crisp up. In addition, pounding the chicken is an important step to tenderize the meat, and you have full control to ensure each piece of chicken is a uniform thickness throughout.
Use a cooking oil with a high smoke point, like vegetable oil, canola oil, sunflower oil, or peanut oil.
If you love this recipe try these out!
If you’ve tried this chicken schnitzel recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Chicken Schnitzel Recipe
Ingredients
- 4 boneless, skinless chicken breasts (8 ounces/235g each)
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ cup all-purpose flour (60g)
- 3 large eggs whisked
- 2½ cups panko breadcrumbs (166g)
- ¾ teaspoon garlic powder
- Vegetable oil for frying
- Chopped parsley for garnish
- Lemon wedges to serve
Instructions
- Butterfly each chicken breast by cutting the breast in half horizontally, leaving one long side attached, and fold open like a book.
- Working with one butterflied chicken breast at a time, place it between 2 sheets of plastic wrap. Using the flat side of a meat mallet, rolling pin, or the bottom of a skillet, pound the breast until about ¼-inch thick. Sprinkle the pounded chicken pieces evenly with 1½ teaspoons salt and ½ teaspoon pepper.
- Place a wire rack inside a baking sheet lined with paper towels, and set aside.
- Place the flour and eggs in two separate shallow bowls. In a third shallow bowl, stir together the panko, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper.
- Dredge each chicken piece by coating it in flour and shaking off excess. Then, dip in the beaten eggs, allowing the excess to drip off, and coat with the panko mixture, pressing to adhere.
- Heat ¼-inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to the wire rack and let drain. Add more oil to the skillet as needed.
- Garnish the schnitzel with parsley and serve with lemon wedges to squeeze over the chicken.
Notes
- Cook the chicken in batches. Don’t overcrowd the pan, or the chicken will likely not cook evenly or crisp up properly.
- Use an instant-read thermometer to check for doneness. Chicken is cooked when it has an internal temperature of 165°F.
- To keep the schnitzel warm while frying the remaining batches, keep the cooked chicken in a 200°F oven on a wire rack-lined baking sheet in a single layer. Do not stack the pieces, or the breading will become soggy.
Leave a Reply