Chicken Schnitzel

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I’ve been frying up chicken schnitzel for years — it’s the kind of dish that turns a weeknight into something a little celebratory. Thin, tender chicken breasts are coated in a crunchy golden crust, finished with a squeeze of lemon and a sprinkle of parsley. If you like a crisp exterior and juicy interior, this recipe delivers every time; for another take on the classic, see this classic chicken schnitzel that inspired some of my techniques.

Why you’ll love this dish

Chicken schnitzel is a quick, budget-friendly crowd pleaser that tastes like you spent more time on it than you did. The method is simple—flatten, bread, and fry—yet the results read like a restaurant main. It’s also endlessly adaptable: serve it with a bright salad for a light dinner, tuck it into sandwiches for lunches, or present it with roasted potatoes for a cozy Sunday meal.

"Crispy, lemony, and so easy — this schnitzel is my family’s go-to for busy nights." — home-cook review

Beyond taste, here are reasons people search for this recipe:

• Fast: cooks in under 20 minutes once chicken is prepped.
• Kid-approved: crunchy coating and mild flavor.
• Cost-effective: uses pantry staples (flour, eggs, breadcrumbs).
• Versatile: works with panko for extra crunch or regular breadcrumbs for a finer crust.

How this recipe comes together

This is a quick overview so you know what to expect:

1. Pound the chicken to an even thinness so it cooks quickly and evenly.
2. Set up a dredge station: flour, beaten eggs, then breadcrumbs.
3. Dredge each breast in order and press to adhere.
4. Fry in a shallow layer of oil until golden brown and cooked through.
5. Rest briefly, finish with lemon and parsley, and serve.

If you like variations that add veg or extra herbs, try the chopped version with broccoli for a different plating and texture: chopped chicken schnitzel with broccoli.

What you’ll need

• 4 pieces boneless, skinless chicken breasts (These are the heart of your dish. They cook up tender and juicy!)
• 1 cup all-purpose flour (This helps create that beautiful base layer for the chicken.)
• 2 large eggs, beaten (Eggs bind the breadcrumbs to the chicken, creating a fantastic crust.)
• 1 cup breadcrumbs (Regular or panko breadcrumbs can be used for an extra crunch.)
• Salt and pepper to taste (Don’t shy away from seasoning—it’s essential for flavor.)
• Oil for frying (Vegetable oil or canola oil both work wonderfully for frying.)
• Lemon wedges (The perfect finishing touch that enhances the flavor!)
• Chopped fresh parsley (Adds a pop of color and freshness to your dish.)

Substitution notes:

• Use panko for a lighter, crunchier crust; use seasoned breadcrumbs for an extra flavor boost.
• For gluten-free: swap flour and breadcrumbs for a gluten-free flour and GF panko, but expect a slightly different texture.
• For lower oil cooking, shallow-bake on a wire rack at 425°F (220°C) for 12–15 minutes, flipping once.

For additional tips on prepping and storing homemade batches, you can read my notes at homemade chicken schnitzel.

Step-by-step instructions

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Preparation

1. Trim any fat from the chicken breasts. Using a meat mallet or rolling pin, place a breast between two pieces of plastic wrap and gently pound to an even 1/4–1/2 inch thickness. Repeat with all breasts. Season both sides with salt and pepper.

Dredging
2. Set up three shallow dishes: one with flour, one with the beaten eggs (lightly whisked), and one with breadcrumbs.
3. Dredge a pounded breast in flour, shaking off excess. Dip into the egg, coating fully, then press into the breadcrumbs so they adhere well. Place on a plate and repeat. Let the breaded pieces rest 5–10 minutes so the coating sets.

Cooking
4. Pour enough oil into a large skillet to come about 1/8–1/4 inch up the sides (you want shallow frying, not deep frying). Heat over medium-high until the oil reaches 325–350°F (use a thermometer) or a small breadcrumb sizzles immediately when dropped in.
5. Fry the schnitzels in batches, 2–3 minutes per side, until deep golden brown and an instant-read thermometer reads 165°F in the thickest part. Don’t overcrowd the pan; maintain oil temperature between batches.
6. Transfer cooked pieces to a wire rack set over a sheet pan (not paper towels—rack keeps crust crisp). Lightly season with salt while hot.

Serving
7. Rest 2 minutes, then garnish with chopped parsley and lemon wedges. Serve immediately for best texture.

Best ways to enjoy it

• Classic plate: schnitzel, lemon wedges, buttered mashed potatoes, and a tangy cucumber salad.
• Sandwich: layer on buttered bread or a soft roll with pickles, mayo, and lettuce.
• Light meal: serve over mixed greens with a mustard vinaigrette and shaved radishes.
• Family-style: stack on a platter with lemon and parsley for guests to help themselves.

Pair with: crisp white wine (like Grüner Veltliner) or a light lager. For a German-inspired meal, add spaetzle or red cabbage.

Storage and reheating tips

• Refrigerate: cooled schnitzel stored in an airtight container will keep 3–4 days. Reheat in a 375°F oven on a wire rack for 8–10 minutes to restore crispness.
• Freeze: flash-freeze cooked schnitzel on a baking sheet, then transfer to a sealed freezer bag for up to 3 months. Reheat from frozen in a 400°F oven for 12–18 minutes, flipping halfway.
• Food safety: always reheat to an internal temperature of 165°F. Don’t leave cooked meat at room temperature for more than 2 hours.

Pro chef tips

• Even thickness = even cooking. Pound to consistent thickness to avoid dry edges and undercooked centers.
• Season every layer: lightly season flour and breadcrumbs for deeper flavor.
• Oil temperature matters: too cool = greasy; too hot = burnt crust and undercooked center. Aim for 325–350°F.
• Rest the breaded cutlets before frying so the coating sets and won’t fall off.
• Use a wire rack after frying to keep the underside crisp—paper towels trap steam and soften the crust.

Creative twists

• Herb crust: mix chopped dill, parsley, and lemon zest into the breadcrumbs before breading.
• Parmesan crunch: add 1/4 cup grated Parmesan to the breadcrumbs for nutty depth.
• Spicy: season breadcrumbs with smoked paprika and cayenne for a smoky kick.
• Chicken-thigh version: use boneless thighs for richer flavor and more forgiving cooking.
• Baked/air-fryer option: spray lightly with oil and air-fry at 400°F for 8–10 minutes, flipping once.

Your questions answered

Q: How long does it take to prep and cook?
A: Plan 10–15 minutes to pound and bread the chicken, then 6–8 minutes total frying time per batch. Overall, you can have dinner on the table in about 25–35 minutes.

Q: Can I use frozen chicken breasts?
A: Thaw completely in the refrigerator before pounding and breading. Partially frozen chicken won’t pound evenly and will be harder to breadcrumb.

Q: Are panko breadcrumbs better?
A: Panko gives a lighter, airier crunch; regular breadcrumbs yield a finer, denser crust. Both work — choose based on your texture preference.

Q: How do I keep the crust from falling off?
A: Pat excess flour off before egg, press egg out so it’s not dripping, and press breadcrumbs firmly into the surface. Let the coated pieces rest before frying.

Q: Is this safe to prep ahead?
A: You can bread the chicken and keep it covered in the fridge for a few hours before frying. For best texture, fry just before serving, or cook and refrigerate for quick reheating.

Conclusion

If you prefer a visual walk-through, this Chicken Schnitzel Recipe (VIDEO) from Natasha’s Kitchen provides a clear step-by-step demonstration. For another highly rated written version with clever plating ideas, check out Best Chicken Schnitzel Recipe – The Pioneer Woman. And if you want to batch-cook and freeze schnitzel for quick meals, this freezer-friendly chicken schnitzel guide explains the best method.