Crispy, golden, and irresistibly juicy, Chicken Schnitzel transforms simple ingredients into a show-stopping main course. This beloved classic delivers a mouthwatering crunch on the outside with tender chicken within, finished with bright lemon and fresh parsley. Whether you’re bringing a bit of Europe to your table or just craving some comforting crunch, Chicken Schnitzel is the kind of dish you’ll want to make again and again for family dinners, cozy weekends, or special gatherings.

Ingredients You’ll Need

Ingredients You’ll Need

You only need a handful of pantry staples and a few fresh items for authentic Chicken Schnitzel. Each ingredient brings its own essential touch, from rich flavor to crisp texture and eye-catching color.

Chicken breasts: Boneless and skinless, these become perfectly tender once pounded and cooked.
All-purpose flour: Helps the egg stick to the chicken, creating a seamless coating for breadcrumbs.
Eggs: Whisked with milk, they bind the breadcrumbs to the chicken for that signature crunch.
Milk: Just a splash creates a silky egg wash that sticks beautifully.
Breadcrumbs (preferably panko): Panko makes the schnitzel extra crispy, but a blend of panko and regular breadcrumbs also works well.
Garlic powder: Adds a pop of savory flavor to the crust.
Paprika: Offers gentle warmth and a subtle golden hue.
Salt: Essential for seasoning every layer, from chicken to crumb.
Black pepper: Enlivens the flavor and complements the garlic and paprika.
Vegetable oil: Neutral and perfect for frying, it delivers a gorgeously crisp finish.
Lemon wedges and chopped parsley: Freshen up the finished schnitzel with bright acidity and a sprinkle of green.

How to Make Chicken Schnitzel

Step 1: Pound and Prepare the Chicken

Start by laying each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken gently until it’s about 1/4 inch thick. This not only ensures quick, even cooking but also guarantees that signature schnitzel tenderness. Remember, thinner chicken equals crispier coating and perfect doneness every time!

Step 2: Season Generously

Unwrap each chicken breast and season both sides with salt and black pepper. This simple step boosts flavor all the way through, so don’t be shy. Perfectly seasoned chicken is the key to unforgettable Chicken Schnitzel.

Step 3: Set Up Your Breading Stations

Arrange three shallow dishes: one with the all-purpose flour, one with eggs whisked together with the milk, and one with a mixture of breadcrumbs, garlic powder, paprika, salt, and pepper. Organizing your dredging line makes the coating process efficient and mess-free—a must for crispy schnitzel.

Step 4: Dredge and Coat the Chicken

Start by dredging each cutlet in flour, shaking off the excess. Next, dip into the egg mixture, letting any extra drip off. Finally, press the chicken firmly into the breadcrumb mixture so every inch is well-coated. This three-step breading method gives Chicken Schnitzel its classic, evenly crisp shell.

Step 5: Fry to Golden Perfection

In a large skillet, heat the vegetable oil over medium-high. Once shimmering, add one or two chicken schnitzels at a time—don’t crowd the pan! Fry each for 3 to 4 minutes per side, flipping when deeply golden. They should emerge perfectly crisp and juicy every time.

Step 6: Drain and Garnish

Transfer the cooked chicken schnitzels to a paper towel-lined plate to absorb any excess oil. Serve while hot, sprinkled with chopped fresh parsley and plenty of lemon wedges for that bright, zesty finish.

How to Serve Chicken Schnitzel

Garnishes

A dusting of chopped parsley and a few lemon wedges are signature finishing touches. The fresh parsley brings color and a gentle herbaceous lift, while the lemon’s acidity cuts through the richness with every bite, turning Chicken Schnitzel from a simple cutlet into pure comfort.

Side Dishes

Chicken Schnitzel pairs deliciously with German potato salad, creamy coleslaw, or a crisp green salad. The fresh crunch and tang of these sides make the whole meal feel balanced, vibrant, and irresistible.

Creative Ways to Present

Don’t limit yourself to tradition—schnitzel makes an amazing sandwich topper, is fantastic sliced over a salad, or can even be tucked into wraps with slaw and pickles. Play around, and you might just discover your new favorite weeknight dinner!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Schnitzel will keep well for two to three days in an airtight container in the refrigerator. Let it cool before storing to prevent sogginess, and keep a paper towel in the container to help absorb any extra moisture.

Freezing

Freeze cooled schnitzels in a single layer on a baking sheet first, then transfer to a freezer bag once solid. This prevents sticking and preserves the crunchy coating. They’ll last for up to three months and can be reheated straight from the freezer.

Reheating

To maintain maximum crispness, reheat Chicken Schnitzel on a wire rack set over a baking sheet in a 350°F oven for 10–12 minutes. For the quickest fix, an air fryer will revive the crunch even faster!

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be substituted for breasts. Just make sure to pound them to an even thickness for uniform cooking and crispiness.

Is it possible to bake Chicken Schnitzel instead of frying?

Absolutely! Arrange the breaded schnitzels on a lightly greased baking rack placed over a sheet pan, spray lightly with oil, and bake at 425°F until golden and cooked through. Note that the traditional fry will always give you the crunchiest result, though.

What’s the difference between panko and regular breadcrumbs?

Panko breadcrumbs are lighter and crispier, giving Chicken Schnitzel that signature crunch. Regular breadcrumbs work too, but panko gives a fluffier, airier crust that many people love.

How do I avoid the coating falling off?

Be sure to pat the chicken dry, press the breadcrumbs firmly onto the cutlets, and let them rest briefly before frying. Avoid moving them around too much in the pan, and use oil that’s hot but not smoking to seal the crust quickly.

Can I make Chicken Schnitzel gluten-free?

Definitely! Substitute a gluten-free flour blend for the all-purpose flour and use gluten-free breadcrumbs. The results are just as delicious and crispy.

Final Thoughts

There’s nothing quite like the first bite of freshly fried Chicken Schnitzel—crispy, juicy, and full of flavor. This recipe proves that classic comfort food can be both easy and impressive. So grab those simple ingredients, round up your favorite garnishes, and create a plate of schnitzel guaranteed to earn rave reviews. Happy cooking!

Chicken Schnitzel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Learn how to make delicious and crispy Chicken Schnitzel at home with this easy recipe. Tender chicken breasts are coated in seasoned breadcrumbs and fried to golden perfection. Serve with lemon wedges and fresh parsley for a classic German-inspired dish.

Ingredients

Scale

Chicken Schnitzel:

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups breadcrumbs (preferably panko)
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vegetable oil (for frying)

Serving:

lemon wedges
chopped fresh parsley

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Instructions

Pound Chicken: Place each chicken breast between two pieces of plastic wrap and pound to about 1/4-inch thickness.
Season Chicken: Season both sides of the chicken with salt and pepper.
Prepare Coating: Set up three shallow dishes with flour, egg and milk mixture, and breadcrumb mixture.
Coat Chicken: Dredge each chicken breast in flour, then egg mixture, and finally coat with breadcrumbs.
Fry Schnitzels: Fry chicken schnitzels in hot oil until golden brown and cooked through.
Drain and Serve: Transfer to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and parsley.