Chicken Schnitzel Recipe

The first time I made Chicken Schnitzel at home, I couldn’t believe how simple—and satisfying—it was. The crispy, golden crust. The juicy chicken inside. That satisfying crunch with every bite. It instantly became a staple in my kitchen.

This is a classic that feels fancy but is actually easy enough for a weeknight dinner. With a few pantry staples, you can make a dish that rivals any European café. I especially love it when I want something fast, comforting, and impressive.

Prep Time:

15 minutes

Cook Time:

15 minutes

Total Time:

30 minutes

Servings:

4 people

Ingredients:

Here’s what you’ll need to get that crispy coating and juicy center that makes schnitzel irresistible. Everything here contributes to flavor, texture, or that perfect golden crust.

• 2 large boneless, skinless chicken breasts – Halved and pounded thin for quick, even cooking
• ½ cup all-purpose flour – Helps the egg stick and forms the first layer of breading
• 2 large eggs – Whisked to bind the breadcrumbs to the chicken
• 1¼ cups plain breadcrumbs or panko – Panko gives a crispier, airier texture
• ½ cup grated parmesan cheese – Optional, but adds savory depth to the breading
• ½ teaspoon garlic powder – For a mild aromatic kick
• Salt and black pepper – To season every layer
• Vegetable oil – For shallow frying (neutral oils like canola or sunflower work best)
• Lemon wedges – For a bright finish when serving

Equipment:

These tools help make the process smooth and the results crispy and delicious:

• Cutting board and sharp knife – To split and trim chicken evenly
• Meat mallet or rolling pin – Essential for pounding the chicken thin and tender
• Shallow bowls – Perfect for the flour, egg, and breadcrumb stations
• Skillet or sauté pan – For frying the schnitzels to crispy perfection
• Tongs – For easy flipping without damaging the coating
• Paper towels and plate – For draining excess oil after frying

Method:

Step 1: Prep the chicken
Slice each chicken breast in half horizontally to make 4 cutlets. Place between plastic wrap or parchment and pound until about ¼ inch thick. Season both sides with salt and pepper.

Step 2: Set up your dredging station
In one bowl, add flour. In the second, beat the eggs. In the third, mix breadcrumbs, garlic powder, and parmesan (if using).

Step 3: Dredge and coat
Dredge each chicken piece in flour (shake off excess), then dip in egg, then coat thoroughly in the breadcrumb mixture. Press to adhere.

Step 4: Fry the schnitzels
Heat about ¼ inch of oil in a large skillet over medium-high heat. Once hot, carefully place schnitzels in the pan. Fry 2–3 minutes per side or until golden and cooked through. Work in batches if needed.

Step 5: Drain and serve
Transfer schnitzels to a paper towel-lined plate. Serve hot with fresh lemon wedges.

Notes:

Keep your oil hot but not smoking—around 350°F is ideal for crispiness without burning. Don’t overcrowd the pan; cook in batches if necessary. For extra crispiness, chill the breaded cutlets for 10 minutes before frying.

Variations I’ve Tried and Loved:

• Panko only version: Extra light and crispy
• Spicy schnitzel: Add a pinch of cayenne to the breadcrumb mix
• Herb crust: Mix chopped parsley or dried Italian herbs into the breadcrumbs
• Baked version: Bake at 425°F for 18–20 minutes, flipping halfway—still golden, less oil
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How I Like to Serve It:

I love serving schnitzel with a crisp green salad, lemon wedges, and a spoonful of mustard or aioli. When I want it to feel more traditional, I go with mashed potatoes or buttered noodles. A little sauerkraut or pickled vegetables make it feel like something straight out of Vienna.

Make Ahead and Storage Tips:

• Make-ahead: Bread the cutlets and store in the fridge for up to 6 hours before frying
• Leftovers: Store cooked schnitzel in an airtight container in the fridge for up to 3 days
• Reheating: Reheat in the oven at 375°F for 8–10 minutes or in a skillet with a little oil to keep the coating crispy
• Freezing: Breaded (uncooked) schnitzels freeze well. Freeze on a tray, then transfer to a bag. Fry straight from frozen or thaw first.

Nutrition:

Calories: ~390
Protein: 34g
Fat: 22g
Carbohydrates: 18g
Sodium: 580mg
Nutrition may vary depending on ingredients used.

WRMP Recipe Card:

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Just make sure to trim them and pound to an even thickness for even cooking.

Can I air fry schnitzel?

Absolutely. Preheat to 400°F and cook for about 10–12 minutes, flipping halfway through. Spray with a little oil for maximum crisp.

Is this the same as Milanesa?

Very similar! Milanesa is a Latin variation, often seasoned differently and sometimes served with tomato sauce or cheese.