Featuring tender, juicy chicken cutlets in a light but crispy breading, this Chicken Schnitzel recipe is perfect for busy weeknights. Serve with a lemon wedge and your favorite side.
If you’re looking for an easy dinner that will be loved by the whole family, this crispy chicken schnitzel recipe is just the thing. It’s hard to find someone who doesn’t love this – after all, who can say no to tender, juicy pieces of breaded chicken? And the chef will love it because it takes minimal time to prep and fry!
Why You’ll Love This Chicken Schnitzel Recipe
I’ve been making this dish on repeat lately. Here are a few reasons why.
- Light, crispy breading. One of the keys to a good schnitzel is the perfect breading. It needs to be crispy but not too thick and fry easily without holding too much oil. This recipe does it perfectly.
- Made with basic ingredients. If you have chicken breasts on hand, you like have everything you need to make this chicken schnitzel. It’s perfect for whipping up when you’re not sure what to make.
- Great for busy weeknights. Not to mention that it takes less than 30 minutes to make this recipe. Since the chicken is pounded quite thin, it fries up quickly.
What Is Schnitzel?
Schnitzel is thinly sliced meat, typically pork or chicken, coated in breadcrumbs and pan-fried until golden and crisp. The key is that the meat is pounded thin and cooks quickly in a light breading. It’s usually served with lemon to squeeze over the top.
It’s thought that schnitzel originated in Austria, though it’s also popular in Germany, Israel, and many other countries.
Recipe Ingredients
This recipe is made with just a handful of ingredients, most of which you probably have in the kitchen. Scroll down to the recipe card below for measurements.
- Chicken breasts – Boneless, skinless. Alternatively, you can use chicken cutlets that are already thin.
- Breadcrumbs – I prefer to use fresh breadcrumbs from about 4 slices of bread. Panko breadcrumbs also work.
- Flour
- Eggs
- Milk
- Spices – Salt, pepper, garlic powder, and paprika season the breading.
- Vegetable oil – Or other neutral oil for frying.
- Lemon wedges & parsley – For serving.
How To Make Chicken Schnitzel
Here’s how to make this crispy breaded chicken in just a few easy steps. You can find the printable version of the instructions in the recipe card below.
- Pound the chicken. Place the chicken between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/4 inch thick.
- Prep. Place the flour in a shallow dish and season with salt and pepper. In a second dish, whisk the eggs and milk. In a third dish, mix the breadcrumbs and seasonings.
- Dredge the chicken. Coat each chicken in the flour, shaking off any excess, then dip in the egg mixture before pressing into the breadcrumb mixture.
- Fry. Heat 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot, fry the chicken for 3-4 minutes on each side. Fry in batches if needed. Transfer to a paper towel-lined plate to drain.
- Enjoy. Serve immediately with lemon wedges and chopped parsley.
Here are some things I’ve found helpful when making this chicken schnitzel recipe.
- Make the breadcrumbs from scratch. If possible, use day-old bread to make the fresh crumbs. Simply pulse the bread slices in a food processor until you achieve a coarse crumb texture.
- Coat the chicken evenly. Make sure to press the bread crumbs into the chicken well to ensure they stick during frying.
- Preheat the oil. To check if the oil is hot enough, drop a small piece of bread into the oil. It should sizzle and turn golden brown within a few seconds.
- Cook in batches. Fry the chicken breasts in batches to avoid lowering the oil temperature and ensure even cooking. The internal temperature of the chicken should reach 165F.
Serving Suggestions
Serve your chicken schnitzel while it’s hot and crispy with a lemon wedge to squeeze over the top. The citrus helps to balance the savory breading and is part of what makes schnitzel so good.
For side dishes, I love to serve it with roasted potatoes, mac and cheese, or potato salad, and coleslaw or a green salad.
Proper Storage
- Fridge. Leftover chicken schnitzel can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat. Reheat in a preheated oven at 350°F (175°C) to maintain crispiness.
More Chicken Recipes To Try
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Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness, about 1/4 inch thick.
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In one shallow dish, place the flour. Season with salt and pepper. In a second shallow dish, beat the eggs and milk together until well combined. In a third shallow dish, mix the fresh bread crumbs, garlic powder and paprika. Season with salt and pepper.
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Dredge each chicken breast first in the flour, making sure to coat it evenly and shaking off any excess. Dip the floured chicken into the egg mixture, allowing any excess to drip off. Finally, press the chicken into the bread crumb mixture, ensuring it is fully coated. Press gently so the crumbs adhere well.
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Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken breasts to the pan. Cook in batches if necessary to avoid overcrowding. Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
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Transfer the fried chicken schnitzels to a plate lined with paper towels to drain any excess oil.
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Serve immediately with lemon wedges and a sprinkle of chopped fresh parsley. Enjoy!
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Calories: 440kcal | Carbohydrates: 52g | Protein: 36g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 155mg | Sodium: 1724mg | Potassium: 610mg | Fiber: 3g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 4mg
