Chicken schnitzel is one of those dishes that never goes out of style. Crispy, golden, and comforting—the kind of meal instantly brings smiles to the dinner table. Whether making it for a weeknight dinner or serving it at a casual get-together, schnitzel is always a winner. And guess what? It’s easier to make than you might think.
Originating from Austria, Chicken schnitzel is traditionally made with veal. But over the years, chicken has taken the spotlight in many kitchens—and for good reason. It’s lighter, more affordable, and just as delicious. In this version, we’re going full-on comfort food with a crispy coating and juicy center that makes every bite unforgettable.
Checkout my other recipe related to chicken on the blog: Fried Chicken
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Ingredients Required For Chicken Schnitzel Recipe:
- 🍗 Chicken Breasts Boneless and skinless. You’ll want to pound them thin so they cook quickly and stay tender. Thin cutlets are key to that restaurant-style schnitzel.
- 🍞 Breadcrumbs You can go with regular breadcrumbs or panko. Panko gives you that extra crunch, while traditional breadcrumbs offer a smoother, more even coating. Both work—just use what you have on hand.
- 🥚 Eggs The eggs help the breadcrumbs stick like a charm. They create the middle layer between the flour and breadcrumbs, locking in the coating.
- 🌾 All-Purpose Flour This is the first layer. It dries the chicken surface just enough for the egg to cling properly. Skipping it makes your coating slide off. No, thanks.
- 🧂 Salt & Pepper Don’t be shy—season the flour, season the chicken. Season everything. It makes a huge difference.
- 🛢️ Neutral Oil Vegetable, sunflower, or canola oil works well. You’ll need just enough for shallow frying—enough to make the schnitzel golden and crispy without deep-frying it.
Want something lighter? This refreshing Grilled Chicken Salad is perfect for a healthy and tasty option.
See recipe card for quantities.
Instructions
- Step 1: Place the chicken on the cutting board, cut these into four halves and cover the cutlets with a layer of plastic wrap. Use a meat mallet or a rolling pin to pound the chicken thin, about 1⁄4 inch. Cut each cutlet in half.
- Set up three bowls: In the first, combine the flour, black pepper salt, and paprika. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.
Step 3: Dredge both sides of each cutlet in the flour, then the egg, and then breading the chicken in the breadcrumbs. Use a fork or tongs for this process to keep your hands clean.
Step 4: Cook for 3 to 4 minutes per side or until crispy and golden.
Step 5: Transfer the cutlets to a paper towel-lined plate Immediately sprinkle the cutlets with salt. chicken schnitzel is ready to serve
Watch video of the recipe here: Schnitzel Recipe
Hint: Let the breaded cutlets rest for 10 minutes if time permits and the breading will stick better when frying.
Reasons To Adore Chicken Schnitzel Recipe:
- That Crunch! – The crispy coating is out-of-this-world good.
- Total Crowd-Pleaser – Adults, kids, picky eaters... everyone devours it.
- Pairs with Anything – Fries, mashed potatoes, salad, or a warm bun—it works every time.
Substitutions
Eggs: Try using a little mayo or buttermilk as a binder.
Gluten-free: Swap the flour and breadcrumbs with gluten-free versions.
Watching calories: You can bake it or air fry.
Love bold flavours? These savoury-sweet Chicken Teriyaki Meatballs are a must-try for your next dinner.
Variations
Add Parmesan: Mix some grated parmesan into your breadcrumbs for a cheesy crust.
Spice it up: Toss a pinch of cayenne or paprika into the flour.
Herb it up: Add dried oregano, parsley, or Italian seasoning to your crumbs for extra flavor.
Storage Options For Chicken Schnitzel
Let the leftovers cool completely before putting them in an airtight container in the fridge. They’ll keep for up to 3 days. Before eating it again, pop them in the oven or air fryer to get that crunch back. Avoid the microwave—it softens the crust and makes it soggy.
Looking for another delicious chicken dish? Try this creamy and flavourful Chicken Steak with White Sauce for a comforting meal.
Top tip
Pound the chicken evenly. Seriously—don’t skip this step. Even thickness means even cooking, which means juicy chicken and a crust that doesn’t burn before the inside is done.
chicken schnitzel
This crispy chicken schnitzel is a classic comfort dish that's golden on the outside and juicy inside. With just a few simple ingredients, you’ll have a delicious meal ready in under 30 minutes. Perfect for busy weeknights or a cozy weekend dinner—serve it with a squeeze of lemon and your favorite sides!
Ingredients
- ½ lb 2 large boneless, skinless chicken breasts, halved
- ⅓ cup all purpose flour
- 2 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- Extra light olive oil, or canola oil, or any high-heat cooking oil
- Coarse salt, to sprinkle on fried chicken
Instructions
1 Place the chicken on the cutting board, cut these into four halves and
cover the cutlets with a layer of plastic wrap. Use a meat mallet or a
rolling pin to pound the chicken thin, about 1⁄4 inch. Cut each cutlet in
half.
2. Set up three bowls: In the first, combine the flour, black pepper salt,
and paprika. In the second, use a fork to beat the eggs. In the third,
add the panko breadcrumbs.
3. Dredge both sides of each cutlet in the flour, then the egg, and then
breading the chicken in the breadcrumbs. Use a fork or tongs for this
process to keep your hands clean.
4. Repeat with the remaining cutlets. Let the breaded cutlets rest for 10
minutes if time permits and the breading will stick better when frying.
5. Heat a large non-stick or over medium heat and add enough oil to fry
the chicken pieces. When the oil shimmers, add a few cutlets to the
pan, not crowding them. Cook for 3 to 4 minutes per side or until crispy
and golden. Transfer the cutlets to a paper towel-lined plate Immediately sprinkle the cutlets with salt. Serve with mashed potatoes ,corns or salad.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 117mgSodium: 1143mgCarbohydrates: 26gFiber: 2gSugar: 2gProtein: 26g
FAQ
Absolutely! Preheat your oven to 400°F (200°C), brush the schnitzel with a little oil, and bake for 20–25 minutes, flipping halfway through. It won’t be quite as crispy as frying, but still delicious
Classic sides like mashed potatoes, fries, or a light cucumber salad pair beautifully. A squeeze of lemon on top adds the perfect touch.
Yes! You can freeze it before or after frying. If freezing uncooked schnitzel, layer them between parchment paper and store in a freezer-safe bag. Cook straight from frozen or thaw in the fridge first.
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Pairing
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