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featured chicken schnitzel
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4.59 from 36 votes

Crispy Chicken Schnitzel Recipe

This German chicken schnitzel recipe is crunchy on the outside, but mouthwateringly tender and juicy on the inside. The perfect combination of textures, and ready in just 20 minutes!
Prep Time15 minutes
Cook Time4 minutes
Total Time19 minutes
Course: Main Course
Cuisine: German
Servings: 4 people
Calories: 720kcal
Author: Becky Hardin

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
    Seasoned flour mixture in a shallow bowl.
  • In another shallow bowl, whisk the eggs and water.
    2 large eggs, 2 tablespoons water
    Whisking egg mixture in a shallow bowl.
  • In a third shallow bowl, add the breadcrumbs.
    3 cups Panko breadcrumbs
    Breadcrumbs in a shallow bowl.
  • Place each piece of chicken between 2 large pieces of plastic wrap.
    4 boneless, skinless chicken breasts
    Raw chicken breast wrapped in plastic wrap, on a cutting board.
  • Use a rolling pin or meat mallet to pound the chicken to ½- to ¼-inch thickness.
    Flattening and thinning out a raw chicken breast with a meat mallet.
  • First, coat the chicken in the flour.
    Dredging a chicken cutlet in flour.
  • Then, dredge in the egg wash.
    Dredging a chicken cutlet in egg.
  • Finally, coat in the breadcrumbs.
    Dredging chicken cutlet in breadcrumbs.
  • Fry in batches, flipping once, until golden brown, 2 to 3 minutes.
    Flipping over breaded pieces of chicken in frying oil, using tongs.
  • Transfer to a paper towel-lined plate to drain, season both sides with salt and pepper to taste. Repeat with remaining chicken.
    Fried chicken cutlets draining on paper towels.
  • Serve garnished with parsley, with lemon wedges on the side. (Hold in a warm oven if not serving immediately.)
    fresh parsley, lemon wedges
    Crispy chicken schnitzel served on a plate.

Video

Notes

*I like using canola oil for shallow frying, but any neutral-flavored, high-smoke point oil will work.
**If you don't have Panko breadcrumbs, crushed crackers, cornflakes, or potato chips will also work.
***I recommend using boneless chicken breasts or cutlets. If you prefer to use boneless chicken thighs, be sure to pound them thin, and increase the cooking time by 2-3 minutes.
Tips:
  • 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.
Storage: Store chicken schnitzel in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1cutlet | Calories: 720kcal | Carbohydrates: 57g | Protein: 63g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 244mg | Sodium: 931mg | Potassium: 1047mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 5mg