Homemade Chicken Schnitzel
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I’ve made this simple chicken schnitzel more times than I can count — it’s fast, crunchy, and a guaranteed “I’ll eat that” for kids and grown-ups alike. Thin, breaded chicken breasts fry quickly to a golden crust and finish with a squeeze of lemon for brightness. If you want a straightforward weeknight winner that still feels special, this is it. For a longer walkthrough and variations, see my detailed Chicken Schnitzel guide.
Why you’ll love this dish
Chicken schnitzel delivers big flavor with minimal fuss. It’s inexpensive, ready in about 20–30 minutes start to finish, and uses pantry staples. The thin cut cooks in minutes so it’s perfect for weeknights, but the crisp, golden crust also makes it elegant enough for a casual dinner party.
“Crispy on the outside, juicy inside — a homemade classic that tastes better than takeout.” — a quick dinner favorite
This recipe is also highly adaptable: swap herbs, change the crumb, or serve it with different sauces to suit picky eaters or adventurous palates.
The cooking process explained
Before you start, picture the workflow: you’ll flatten breasts to one even thickness, season, and set up a three-stage breading station — flour, beaten egg, crumbs. Dredge each piece, press the crumbs on, then shallow-fry until golden. Drain briefly, garnish, and serve immediately. The whole process is fast, so have sides and garnishes ready ahead of time.
What you’ll need
- 4 pieces boneless, skinless chicken breasts (Flatten to an even thickness.)
- 1 cup all-purpose flour (Spoon into the measuring cup to avoid compacting.)
- 2 large eggs (Beaten for the breading process.)
- 1 cup breadcrumbs (Provides the crispy coating.)
- to taste Salt and pepper (For seasoning the chicken.)
- as needed vegetable oil for frying (To cover the bottom of the pan.)
- as needed pieces Lemon wedges (For serving.)
- as needed Chopped fresh parsley or dill (For garnish.)
Notes and substitutions: use panko breadcrumbs for extra crunch, or gluten-free flour and GF crumbs to make this gluten-free. You can substitute boneless thin-cut chicken thighs if you prefer darker meat. For a Parmesan crust, mix 1/4 cup finely grated Parmesan into the breadcrumbs. For another plated variation, check the chopped chicken schnitzel with broccoli recipe for pairing ideas.
Step-by-step instructions
- Prep the chicken: Place each breast between plastic wrap and pound to an even 1/4–1/2 inch thickness. Season both sides with salt and pepper.
- Set up breading: Put flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Season the flour and crumbs lightly if you like.
- Bread the breasts: Dredge a piece in flour, shaking off excess. Dip into the egg, then press into breadcrumbs until evenly coated. Repeat for all pieces.
- Heat the oil: Pour enough vegetable oil into a large skillet to cover the bottom by about 1/8–1/4 inch. Heat over medium-high until shimmering (a breadcrumb should sizzle when it hits).
- Fry in batches: Add schnitzels without overcrowding. Cook 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to prevent burning.
- Drain and rest: Transfer to a wire rack or paper towels for 1–2 minutes. Serve immediately with lemon wedges and chopped parsley or dill.
Tip: Keep the oil at a steady medium-high — too hot and the crust will brown before the center cooks; too cool and the breading soaks oil.
Best ways to enjoy it
Serve schnitzel with a generous squeeze of lemon. Classic pairings:
- Potato salad, roast potatoes, or pommes frites.
- A simple arugula salad with lemon vinaigrette.
- Cucumber-dill salad or coleslaw for crunch and freshness.
- Top with a fried egg for “schnitzel alla Milanese”–style decadence.
For a casual meal, slice the schnitzel and load into crusty rolls with mustard and pickles. For something more elegant, plate whole with herb butter and a vinaigrette-dressed green salad.
The best way to save extras
Refrigerating: Cool schnitzels completely, then store in an airtight container in the fridge for up to 3 days. Reheat on a wire rack in a 375°F (190°C) oven for 8–10 minutes to revive crispness.
Freezing: Freeze on a tray until firm, then wrap each piece in foil and place in a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven, uncovered, until hot and crisp (about 18–25 minutes).
Food safety: Always cool quickly and refrigerate within two hours. Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Pound evenly: Thinner, uniform pieces cook quickly and remain tender.
- Season every layer: Lightly salt the flour and breadcrumbs so flavor penetrates the crust.
- Don’t overcrowd the pan: Fry in batches so the temperature doesn’t drop and the crust stays crisp.
- Press crumbs on: After dipping in egg, press the breadcrumbs firmly with your palms to form a tight coating.
- Rest briefly: A short rest on a rack keeps the bottom crisp and prevents soggy spots. For more creative seasoning ideas and unexpected twists, take inspiration from these kimchi chicken schnitzels.
Creative twists
- Parmesan-herb crust: Mix grated Parmesan, lemon zest, and chopped parsley into the breadcrumbs.
- Spicy panko: Add smoked paprika and cayenne to panko for a kick.
- Oven-baked option: Spray breaded breasts with oil and bake at 425°F (220°C) for 12–15 minutes, flipping halfway.
- Gluten-free: Use almond flour or a GF all-purpose flour and certified GF breadcrumbs.
- Eastern twist: Top with quick cucumber yogurt sauce (tzatziki) or a caper-lemon butter.
FAQ
Q: How long does this take from start to finish?
A: Plan for about 20–30 minutes: 5–10 minutes prep (pounding, breading) and 10–15 minutes cooking depending on batch size.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs work well and stay juicy. Trim excess fat and flatten for even cooking.
Q: How do I keep the crust from getting soggy when reheating?
A: Reheat on a wire rack in a hot oven (375°F/190°C) rather than microwaving. The rack lets air circulate and restores crispness.
Q: Is shallow-frying safe compared to deep-frying?
A: Shallow-frying uses less oil and is safe if you monitor the temperature and don’t overfill the pan. Use a thermometer if unsure and never leave hot oil unattended.
Q: Can I prepare schnitzels ahead of time?
A: Yes — bread them and store on a tray in the fridge for up to 24 hours, then fry just before serving. This keeps breading intact and saves cooking time.
Conclusion
If you want additional, tested recipes or inspiration, Serious Eats’ Chicken Schnitzel Recipe – Serious Eats is an excellent technical reference. For a homestyle take with photo steps, see the Best Chicken Schnitzel Recipe – The Pioneer Woman. And for another reliable home-cook version, check Chicken Schnitzel – Once Upon a Chef for tips on technique and seasoning.
Chicken Schnitzel
Ingredients
Method
- Place each chicken breast between plastic wrap and pound to an even 1/4–1/2 inch thickness.
- Season both sides of the chicken with salt and pepper.
- Put flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.
- Season the flour and breadcrumbs lightly if desired.
- Dredge each chicken piece in flour, shake off excess, dip into the egg, then press into breadcrumbs until evenly coated.
- Pour enough vegetable oil into a large skillet to cover the bottom by about 1/8–1/4 inch and heat over medium-high until shimmering.
- Add the schnitzels without overcrowding and cook for 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to prevent burning.
- Transfer cooked schnitzels to a wire rack or paper towels for 1–2 minutes.
- Serve immediately with lemon wedges and chopped parsley or dill.
