If you asked my family what their favorite weekday dinner is, there’s a very good chance they’d say my homemade chicken schnitzel. And I know exactly why! The chicken is crispy on the outside but mouthwateringly tender and juicy on the inside–the perfect combination of textures. It’s the Panko breadcrumb coating and shallow frying in oil that does it. Oh, and this schnitzel recipe is also super easy to make in less than 20 minutes!
Top Reader Reviews
So easy! We loved it, my husband said it was just like grandmas:)
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I made this last night. I had huge chicken breasts so I cut them in half and didn’t need to flatten it. We loved it this will make our weeknight dinner rotation so easy and tasty. Thx
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German Schnitzel Chicken
As much as I love a baked or grilled chicken breast, sometimes it’s fun to mix things up. In comes my take on the classic German schnitzel: Chicken breasts are pounded thin, dredged in flour, eggs, and Panko breadcrumbs, then fried to golden perfection. It’s one of my favorite ways to add variety to our dinner routine, and my kids absolutely love it!
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Rest the Chicken Before Frying
Most schnitzel recipes skip this, but resting your breaded chicken for 10-15 minutes before frying makes a huge difference. I recommend letting the coated cutlets sit on a wire rack to give the breading time to adhere and dry slightly, which prevents it from sliding off or getting soggy in the oil. This always helps me get that signature crispy, golden crust with no peeling, and no patchy spots.
Crispy Chicken Schnitzel Recipe
Equipment
- Cast Iron Skillet
- Meat Mallet
- Instant-Read Thermometer
Ingredients
- cooking oil (*)
- 1 cup all-purpose flour
- 1 teaspoon ground paprika
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 large eggs
- 2 tablespoons water
- 3 cups Panko breadcrumbs (**)
- 4 boneless, skinless chicken breasts (***)
For Serving (optional):
- lemon wedges
- fresh parsley
Instructions
- Pour 1½ inches of oil into a large heavy-bottomed pot or high-sided skillet. Heat the oil over medium-high heat to 360℉.cooking oil
- In a shallow bowl, whisk together the flour, paprika, salt, garlic powder, and pepper.1 cup all-purpose flour, 1 teaspoon ground paprika, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper
- In another shallow bowl, whisk the eggs and water.2 large eggs, 2 tablespoons water
- In a third shallow bowl, add the breadcrumbs.3 cups Panko breadcrumbs
- Place each piece of chicken between 2 large pieces of plastic wrap.4 boneless, skinless chicken breasts
- Use a rolling pin or meat mallet to pound the chicken to ½- to ¼-inch thickness.
- First, coat the chicken in the flour.
- Then, dredge in the egg wash.
- Finally, coat in the breadcrumbs.
- Fry in batches, flipping once, until golden brown, 2 to 3 minutes.
- Transfer to a paper towel-lined plate to drain, season both sides with salt and pepper to taste. Repeat with remaining chicken.
- Serve garnished with parsley, with lemon wedges on the side. (Hold in a warm oven if not serving immediately.)fresh parsley, lemon wedges
Notes
- The oil should reach 360℉ before adding the chicken. If the oil isn’t hot enough, the chicken will absorb too much and become greasy. A kitchen thermometer is the best way to check the oil temperature.
- Make sure the chicken breast is pounded to equal thicknesses to ensure even cooking.
- If you’re not serving your schnitzel chicken right away, keep it in a warm oven for up to an hour before serving.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Schnitzel Step by Step
Prep: Gather the list of ingredients for this simple schnitzel recipe. Add 1½ inches of cooking oil to a heavy-bottomed pot or high-sided skillet, and heat over medium-high heat until 360℉. While the oil heats up, prepare the chicken.
Make the Dredging Station: In one shallow bowl, mix 1 cup of all-purpose flour, 1 teaspoon of paprika, ½ teaspoon of kosher salt, ½ teaspoon of garlic powder, and ¼ teaspoon of black pepper. In another shallow bowl, add 2 large eggs and 2 tablespoons of water, and whisk. To a third shallow bowl, add 3 cups of panko breadcrumbs.
Pound the Chicken: Place 4 boneless, skinless chicken breasts between 2 pieces of plastic wrap. Use a meat mallet or sturdy rolling pin to pound the chicken breasts into thin cutlets. Each breast should be about ½ to ¼-inch thick.
Dredge the Chicken: One at a time, dip each chicken cutlet in the flour mixture, then the egg wash, and finally the panko breadcrumbs. Make sure the chicken is fully coated in each step.
Fry the Chicken: Once all of the chicken breasts are coated, carefully place them into the hot oil. I recommend working in batches, 2 pieces at a time. Fry for about 2-3 minutes, flipping halfway, until evenly golden brown all over. After frying, place each piece of chicken schnitzel onto a paper towel-lined plate, and season with salt and pepper on both sides.
Garnish and Serve: Sprinkle each schnitzel with fresh parsley and serve with lemon wedges on the side, if desired. At my house, we love to eat this dish with French fries or mashed potatoes.
How to Store, Freeze, and Reheat
Store leftover chicken schnitzel in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat chicken in a 350°F oven for 10-15 minutes, or until heated through. To get that crispy texture back, I recommend placing a wire rack in a baking pan, and placing the schnitzel on top to heat up.
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