These golden, crispy chicken schnitzels are everything you want in a weeknight dinner-crunchy Panko coating, juicy chicken inside, and a hint of Parmesan that makes every bite feel special. I first tried making schnitzel after tasting it at a cozy German restaurant, and I was amazed at how simple the technique really is. With just a few pantry staples and a hot skillet.
you can have restaurant-quality Dumpling Salad on the table in under an hour. If you love crispy, satisfying dinners, you'll also want to try my Creamy Marry Me Chicken Meatballs or this Sheet Pan Crunchwrap for equally delicious comfort food.
Why You'll Love This Chicken Schnitzel
This Chicken Schnitzel is all about that perfect crunch. The Panko breadcrumbs create an airy, golden coating that stays crispy even after frying, while the Parmesan adds a savory depth that makes each bite irresistible. It's easy enough for a busy Tuesday but impressive enough to serve guests. Plus, pounding the chicken thin means it cooks fast and stays incredibly tender inside.
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Chicken Schnitzel Ingredients
Here's what goes into making this Chicken Schnitzel, flavorful schnitzel. Each ingredient plays a part in building that perfect golden crust.
See Recipe Card Below This Post For Ingredient Quantities
For the Chicken:
- Chicken breasts: Boneless, skinless chicken breasts are pounded thin so they cook quickly and evenly. Starting with larger breasts works best.
- Salt and black pepper: Season the chicken and each breading layer to build flavor throughout.
For the Breading:
- All-purpose flour: Creates the first layer that helps the egg wash stick to the chicken.
- Eggs: Whisked with water to form a sticky coating that holds the breadcrumbs in place.
- Garlic powder: Adds a subtle savory note to the egg wash.
- Dried parsley: Brings a hint of freshness and color to the breading.
- Panko breadcrumbs: These Japanese-style breadcrumbs are lighter and airier than regular breadcrumbs, making the coating extra crispy.
- Parmesan cheese: Grated Parmesan mixed into the Panko adds a salty, nutty flavor that takes the breading to the next level.
For Frying:
- Vegetable oil: Use enough oil to shallow-fry the chicken, about 2 cups depending on your pan size. It should come halfway up the chicken.
- Lemon: Fresh lemon wedges add a bright, zesty finish that cuts through the richness.
How to Make Chicken Schnitzel
Making schnitzel is easier than you might think. Here's how to get that golden, crispy coating every time.
Prepare the chicken: Slice each chicken breast evenly down the middle lengthwise to create thinner pieces. Place each piece in a ziplock bag or between plastic wrap and gently pound with a meat mallet or rolling pin until it's about ¼ inch thick. Season both sides with ½ teaspoon salt and ½ teaspoon black pepper.
Set up the breading stations: Use three shallow bowls. In the first bowl, combine flour, ½ teaspoon salt, and ½ teaspoon black pepper. In the second bowl, whisk together eggs, water, garlic powder, and dried parsley until smooth. In the third bowl, mix Panko breadcrumbs and grated Parmesan cheese.
Bread the chicken: Take one piece of chicken and coat it lightly in the flour mixture, shaking off any excess. Dip it into the egg wash, letting the extra drip off, then press it into the Panko-Parmesan mixture, making sure it's fully coated on both sides. Place the breaded chicken on a sheet pan and repeat with the remaining pieces.
Heat the oil: Pour vegetable oil into a skillet or frying pan and heat over medium heat until it reaches 350°F to 375°F. You can test it by dropping a pinch of breadcrumbs into the oil-if they sizzle immediately, you're ready to fry.
Fry the chicken: Carefully add one piece of breaded chicken at a time, making sure not to overcrowd the pan. Fry for 3 to 4 minutes without moving it, until the bottom turns golden brown and crispy.
Flip and finish: Using tongs, gently flip the chicken and fry for another 2 to 3 minutes until the internal temperature reaches 165°F and both sides are deeply golden.
Drain and serve: Remove the chicken and place it on paper towels to drain excess oil. Repeat with the remaining pieces, keeping the oil temperature steady at 350°F. Serve hot with a squeeze of fresh lemon.
Substitutions and Variations
Here are a few simple swaps if you want to change things up:
- Use chicken thighs: Boneless, skinless chicken thighs work beautifully and stay even juicier. Pound them thin just like the breasts.
- Try pork schnitzel: Swap the chicken for thin pork cutlets for a traditional German-style schnitzel.
- Make it gluten-free: Use gluten-free flour and gluten-free Panko breadcrumbs. The texture will still be crispy and delicious.
- Add spice: Mix a pinch of cayenne or paprika into the flour or egg wash for a little heat.
- Swap the cheese: If you don't have Parmesan, use Pecorino Romano or even a sharp white cheddar for a different flavor.
Equipment For Chicken Schnitzel
You don't need anything fancy to make schnitzel, just a few basic kitchen tools:
- Meat mallet or rolling pin: For pounding the chicken thin and even.
- 3 shallow bowls or dishes: To set up your breading stations.
- Skillet or frying pan: A large, heavy-bottomed skillet works best for even heat.
- Tongs: For flipping the chicken without tearing the crust.
- Sheet pan: To hold the breaded chicken before frying.
- Paper towels: For draining the fried schnitzel.
How to Store and Reheat Chicken Schnitzel
Storing: Let the schnitzel cool completely, then store it in an airtight container in the fridge for up to 3 days. Place parchment paper between pieces to prevent them from sticking.
Reheating: For the crispiest results, reheat in a 375°F oven on a wire rack set over a baking sheet for about 10 minutes. You can also use an air fryer at 350°F for 5 to 6 minutes. Avoid the microwave-it'll make the coating soggy.
Freezing: Freeze breaded, uncooked schnitzel on a sheet pan until solid, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding a few extra minutes to the cook time.
What to Serve with Chicken Schnitzel
Here are a few ideas that pair beautifully with crispy schnitzel:
- Warm potato salad: Creamy, tangy, and comforting alongside the crispy chicken.
- Buttered egg noodles: Simple, soft, and perfect for soaking up any lemon juice.
- Cucumber salad: Light, fresh, and a little acidic to balance the richness.
- Roasted vegetables: Try carrots, green beans, or Brussels sprouts for a wholesome side.
If you're looking for more hearty dinners, try pairing this with my Turkey Pinwheels or serve it alongside a fresh Chicken Avocado Wrap for a lighter meal.
Expert Tips
- Pound evenly: Make sure the chicken is the same thickness throughout so it cooks at the same rate. Uneven pieces can end up overcooked on the edges and undercooked in the center.
- Don't skip the resting step: Let the breaded chicken sit on the sheet pan for 5 to 10 minutes before frying. This helps the coating stick better and prevents it from falling off in the oil.
- Keep the oil hot: If the oil temperature drops too low, the schnitzel will absorb too much oil and turn greasy. Keep it between 350°F and 375°F for the best results.
- Fry one piece at a time: Overcrowding the pan lowers the oil temperature and makes the coating soggy. Give each piece space to fry properly.
- Use a thermometer: An instant-read thermometer is the easiest way to check if the chicken has reached 165°F inside without cutting it open and losing those juices.
FAQ
What exactly is chicken schnitzel?
Chicken schnitzel is a breaded and fried chicken cutlet, traditionally pounded thin and coated in breadcrumbs. It's crispy on the outside, tender on the inside, and often served with lemon. Oliver calls it "fancy chicken fingers," and honestly, he's not wrong.
What goes well with chicken schnitzel?
Schnitzel pairs beautifully with warm potato salad, buttered noodles, cucumber salad, or roasted vegetables. Anything light and fresh balances the richness of the fried coating.
Is chicken parmigiana the same as schnitzel?
Not quite. Chicken parmigiana uses a similar breading process, but it's topped with marinara sauce and melted cheese, then baked. Schnitzel is served plain and crispy, usually with just a squeeze of lemon.
Is chicken schnitzel German?
Yes, schnitzel is a traditional German and Austrian dish. The most famous version is Wiener Schnitzel, which is made with veal. Chicken schnitzel is a popular, budget-friendly variation that's just as delicious.
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Pairing
These are my favorite dishes to serve with Chicken Schnitzel
Chicken Schnitzel
Ingredients
- 2 large chicken breasts boneless skinless about 780g sliced lengthwise
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided freshly cracked
- ½ cup all-purpose flour about 62.5g
- 2 eggs beaten
- 1 tablespoon water
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 ¼ cup Panko breadcrumbs about 75g
- ½ cup Parmesan cheese grated about 50g
- 2 cups vegetable oil for frying or oil with high smoke point like canola or peanut oil
- 1 lemon quartered for serving
Instructions
- Prepare all ingredients.
- Slice the chicken breasts in half lengthwise. Place each piece into a ziplock bag or between plastic wrap and gently pound to ¼-inch thickness with a meat mallet. Season both sides with ½ teaspoon salt and ½ teaspoon black pepper.
- Set up 3 shallow bowls: one with flour, salt, and pepper; one with beaten eggs, water, garlic powder, and parsley; and one with panko breadcrumbs and Parmesan cheese.
- Coat each chicken cutlet in the flour mixture, shaking off any excess. Then dip in the egg wash, letting the excess drip off, and finally coat thoroughly in the panko-Parmesan mixture.
- Heat vegetable oil in a skillet over medium heat, aiming for a temperature of 350°F-375°F. Once the oil is hot, carefully add the chicken cutlets in batches, being careful not to overcrowd the skillet.
- Fry the chicken for 3-4 minutes without disturbing until golden brown. Flip the cutlets using tongs and cook for another 2-3 minutes until the internal temperature reaches 165°F.
- Remove the cooked schnitzels from the skillet and place them on paper towels to drain. Maintain the oil temperature and fry the remaining cutlets.
- Serve immediately with a squeeze of lemon and enjoy!
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