This Chicken Schnitzel is golden and crispy on the outside, tender and juicy on the inside, with a perfectly seasoned panko crust that stays crunchy with every bite. I started making these when I wanted a quick but impressive dinner that felt special without a lot of fuss, and schnitzel turned out to be the perfect answer. The chicken gets pounded thin, breaded in a simple flour-egg-panko coating, then pan-fried until it's golden brown and crispy. A squeeze of fresh lemon over the top adds a bright, tangy finish that cuts through the richness.
If you love easy, crowd-pleasing meals, you'll also want to try my Beef Enchiladas, Sweet Potato and Chickpea Curry, and for something comforting, my One Pot Mac and Cheese.
Why You'll Love This Chicken Schnitzel
Ready in 30 minutes. From pounding the chicken to serving, this recipe comes together fast. Perfect for weeknight dinners.
Golden and crispy. The panko coating gets perfectly crispy and golden without being heavy or greasy.
Tender and juicy. Pounding the chicken thin ensures it cooks quickly and stays tender and moist.
Simple ingredients. You probably have most of these ingredients in your pantry already. No fancy equipment or hard-to-find items needed.
Crowd-pleaser. Everyone loves crispy, golden chicken. Kids and adults both gobble this up.
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Chicken Schnitzel INGREDIANTS
Here's everything you need to make this crispy, golden Chicken Schnitzel.
See Recipe Card Below This Post For Ingredient Quantities
Chicken & Prep:
- Boneless, skinless chicken breasts: The base of the schnitzel. You'll pound them thin so they cook quickly and stay tender.
Breading & Seasoning:
- All-purpose flour: The first layer in the breading process. It helps the egg stick to the chicken.
- Garlic salt: Adds savory, garlicky flavor and seasons the chicken. It's easier than using separate garlic powder and salt.
- Paprika: Adds a subtle smokiness and a hint of color to the breading.
- Freshly ground black pepper: Adds a little heat and depth to the seasoning.
- Large eggs: Beaten eggs are the second layer in the breading process. They help the panko stick to the chicken.
- Panko breadcrumbs: Japanese-style breadcrumbs that are lighter and crispier than regular breadcrumbs. They create that signature crunchy coating.
Cooking & Serving:
- High-heat cooking oil: Extra light olive oil, canola oil, or vegetable oil work well. You need enough to coat the bottom of the pan for frying.
- Coarse salt: Sprinkled on the hot schnitzel right after frying. It adds a final hit of seasoning and enhances the crispy coating.
- Lemon wedges: Traditional for serving with schnitzel. The fresh lemon juice adds a bright, tangy flavor that balances the richness of the fried chicken.
How to Make Chicken Schnitzel
- Prepare the chicken: Line a cutting board with plastic wrap. Place the chicken breast halves in a single layer on the plastic wrap, then cover them with another layer of plastic wrap. Use a meat mallet, rolling pin, or the bottom of a heavy saucepan to pound the chicken to ¼-inch thickness. The chicken should be thin and even. Cut each pounded cutlet in half so you have 8 pieces total.
- Set up breading stations: Get three medium bowls ready. In the first bowl, combine the flour, garlic salt, paprika, and black pepper. In the second bowl, beat the eggs with a fork. In the third bowl, place the panko breadcrumbs. Line them up in order so you can move the chicken through each station smoothly.
- Breading process: Take one chicken cutlet and dredge it in the flour mixture, coating both sides. Shake off any excess flour, then dip it in the beaten eggs, letting the excess drip off. Finally, press the chicken into the panko breadcrumbs, making sure both sides are well coated. Use a fork or tongs to keep your hands clean and avoid clumping. Repeat with all the cutlets. If you have time, let the breaded chicken rest for 10 minutes.
- Cook the schnitzel: Heat a large non-stick or cast iron skillet over medium heat. Add enough oil to coat the bottom of the pan, about 3 tablespoons. When the oil is shimmering and hot but not smoking, add a few chicken cutlets to the pan. Don't crowd them or they won't get crispy. Fry for 3 to 4 minutes per side until the breading is golden brown and crispy.
- Check doneness: Slice into one of the cutlets to check. The juices should run clear and the meat should be white all the way through with no pink.
- Finish and serve: Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil. Sprinkle them with coarse salt while they're still hot. Serve immediately with lemon wedges for squeezing over the top.
Substitutions and Variations
Different protein: Use pork cutlets (traditional schnitzel), turkey, or veal instead of chicken.
Different seasonings: Add dried oregano, thyme, or Italian seasoning to the flour for different flavors.
Make it spicy: Add cayenne pepper or red pepper flakes to the flour mixture.
Parmesan crust: Mix ½ cup grated Parmesan cheese into the panko breadcrumbs for extra flavor.
Gluten-free: Use gluten-free flour and gluten-free breadcrumbs.
Baked version: For a lighter option, bake the breaded chicken on a greased baking sheet at 425°F for 15 to 20 minutes, flipping halfway through.
Equipment
Cutting board: For pounding the chicken.
Plastic wrap: Keeps the chicken from sticking to the mallet and the cutting board.
Meat mallet, rolling pin, or heavy saucepan: For pounding the chicken thin. Any of these will work.
3 medium bowls: For the flour mixture, beaten eggs, and panko breadcrumbs.
Fork or tongs: For dredging the chicken through the breading stations without getting your hands messy.
Large non-stick or cast iron skillet: For frying the schnitzel. A large skillet lets you cook multiple pieces at once.
Paper towels: For draining excess oil from the fried chicken.
Knife for slicing: To check if the chicken is cooked through.
Storage and Reheating Tips
Refrigerator: Store leftover schnitzel in an airtight container in the fridge for up to 3 days.
Freezer: You can freeze cooked schnitzel for up to 3 months. Wrap each piece individually in foil or plastic wrap, then store in a freezer bag.
Reheating: Reheat in the oven at 375°F for 10 to 15 minutes to keep the breading crispy. You can also reheat in a skillet over medium heat for 2 to 3 minutes per side. The microwave will make the breading soggy, so avoid it if possible.
Make ahead: You can bread the chicken up to 4 hours ahead and keep it covered in the fridge until you're ready to fry.
Serving Suggestions
With German potato salad: A traditional pairing. The tangy, vinegary potato salad complements the rich, crispy chicken.
With mashed potatoes: Creamy mashed potatoes and a side of vegetables make a comforting, hearty meal.
With a simple salad: A crisp green salad with a light vinaigrette balances the richness of the fried chicken.
On a sandwich: Serve the schnitzel on a roll with lettuce, tomato, and mayo for a delicious schnitzel sandwich.
Expert Tips
Pound the chicken evenly. Even thickness ensures the chicken cooks at the same rate and doesn't dry out. Aim for about ¼-inch thickness.
Keep one hand dry. Use one hand for the dry ingredients (flour and panko) and the other for the wet (egg). This prevents clumping and keeps the breading process cleaner.
Let the breaded chicken rest. If you have 10 minutes, let the breaded chicken sit before frying. This helps the coating stick better and stay crispy.
Don't crowd the pan. Fry only a few pieces at a time. Crowding lowers the oil temperature and makes the breading soggy instead of crispy.
Keep the oil at the right temperature. Medium heat is key. If the oil is too hot, the breading will burn before the chicken cooks through. If it's too cool, the breading will absorb too much oil and get greasy.
Serve immediately. Schnitzel is best right out of the pan when it's hot and crispy. The breading loses its crunch as it sits.
FAQ
Chicken schnitzel is a thin, breaded, and pan-fried chicken cutlet. The chicken breast is pounded thin, coated in flour, egg, and breadcrumbs, then fried until golden and crispy. It's a classic German and Austrian dish that's simple, quick to make, and incredibly flavorful. Traditional schnitzel is made with veal or pork, but chicken is a popular variation that's lighter and more budget-friendly.
The main differences are the thickness and the breading technique. Schnitzel is always pounded very thin, usually to about ¼-inch thickness, which makes it cook quickly and stay tender. The breading process is also specific: flour, then egg, then breadcrumbs, which creates a light, crispy coating. Regular breaded chicken can be any thickness and might use different breading methods. Schnitzel also traditionally uses panko or fine breadcrumbs for a lighter, crunchier texture.
Traditional sides include German potato salad, mashed potatoes, spaetzle, or roasted vegetables. A simple green salad with lemon vinaigrette is also popular because it balances the richness of the fried chicken. In Germany and Austria, schnitzel is often served with a cucumber salad or lingonberry sauce. For a more casual meal, you can serve it on a roll as a sandwich with lettuce, tomato, and mayo.
To cook perfect schnitzel, pound the chicken to an even ¼-inch thickness so it cooks quickly and stays tender. Use panko breadcrumbs for the crispiest coating. Fry in a preheated skillet with enough oil to coat the bottom, at medium heat so the breading doesn't burn. Don't crowd the pan or the temperature will drop and the breading will get soggy. Cook 3 to 4 minutes per side until golden brown. Drain on paper towels and serve immediately with lemon wedges for the best flavor and texture.
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Pairing
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Chicken Schnitzel
Ingredients
Method
- Place chicken breasts between two layers of plastic wrap on a cutting board. Use a meat mallet, rolling pin, or heavy saucepan to pound chicken to about ¼-inch thickness. Cut each breast in half.
- Set up three medium bowls: one with flour, garlic salt, paprika, and black pepper; one with beaten eggs; one with panko breadcrumbs.
- Dredge each chicken cutlet first in the flour, then in the beaten eggs, letting excess drip off, and finally coat evenly with panko breadcrumbs. Repeat with remaining cutlets.
- Let breaded cutlets rest 10 minutes to help the breading adhere.
- Heat 3 tablespoon oil in a large skillet over medium heat. Add a few cutlets without crowding. Fry 3–4 minutes per side until golden and crispy, reducing heat if browning too quickly.
- Transfer cooked cutlets to a paper towel-lined plate and sprinkle immediately with coarse salt. Repeat with remaining cutlets, adding more oil if needed.
- Serve immediately with lemon wedges squeezed over the top.
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