Chicken Schnitzel Recipe

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Golden, crispy, and incredibly satisfying—Chicken Schnitzel is the kind of dish that turns an ordinary dinner into something special. Each tender chicken cutlet is coated in crunchy breadcrumbs and pan-fried to perfection, making every bite irresistibly crunchy on the outside while staying juicy on the inside. Whether you’re serving it up for a family dinner or impressing guests, this classic dish always delivers.

While Chicken Schnitzel is rooted in traditional European cuisine, it has found its place in many kitchens around the world thanks to its simple ingredients and universal appeal. Serve it with a fresh lemon wedge and your favorite sides, and you’ve got a meal that hits all the right notes: texture, flavor, and comfort.

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Why You’ll Love This Chicken Schnitzel Recipe

This recipe brings all the flavors of traditional schnitzel with a few tweaks to make it even easier to prepare at home. It uses everyday ingredients, takes under 30 minutes from start to finish, and is picky-eater approved. The crispy coating gives a satisfying crunch, while the chicken remains tender and flavorful. Perfect for weeknight dinners, meal prep, or even a casual dinner party.

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What Kind of Chicken Should I Use for Schnitzel?

The best choice is boneless, skinless chicken breasts. They are easy to slice thin or butterfly for that classic schnitzel shape. You can also use chicken cutlets to save time, as they are already portioned and often evenly sliced. For an extra tender result, a quick pound with a meat mallet ensures even cooking and a more delicate texture.

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Ingredients for the Chicken Schnitzel

Each ingredient in this Chicken Schnitzel recipe plays a key role in creating that iconic crispy and flavorful crust while keeping the chicken tender and juicy inside.

• Boneless, Skinless Chicken Breasts – The heart of the dish. These are ideal for pounding thin and ensuring quick, even cooking.
• All-Purpose Flour – Helps the egg stick to the chicken and creates the base of the breading.
• Eggs – Acts as the binding agent that helps the breadcrumbs adhere to the chicken.
• Panko Breadcrumbs – Essential for that extra crunch. Panko gives a lighter, crispier texture than regular breadcrumbs.
• Salt and Pepper – Simple seasonings that enhance the natural flavors of the chicken.
• Garlic Powder & Paprika – Adds depth and a gentle smokiness to the breading.
• Vegetable Oil – Perfect for shallow frying due to its high smoke point.
• Fresh Lemon Wedges – Adds a bright, zesty finish that complements the richness of the schnitzel.

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How To Make the Chicken Schnitzel

This easy method delivers crispy chicken schnitzel with a golden crust every time. Just follow the steps below:

Step 1: Prepare the Chicken

Pound the chicken breasts to about 1/4 inch thickness using a meat mallet. This ensures they cook evenly and stay juicy inside.

Step 2: Set Up Breading Station

Create three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs, salt, pepper, garlic powder, and paprika.

Step 3: Bread the Chicken

Coat each chicken piece in flour, then dip into the eggs, and finally press into the breadcrumb mixture, making sure each piece is fully coated.

Step 4: Fry Until Golden

Heat vegetable oil in a large skillet over medium heat. Fry each schnitzel for 3–4 minutes per side until golden brown and crispy. Work in batches if needed to avoid overcrowding.

Step 5: Drain and Serve

Transfer to a paper towel-lined plate to remove excess oil. Serve hot with lemon wedges for that perfect tangy finish.

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Serving and Storing Chicken Schnitzel

This Chicken Schnitzel recipe makes enough to serve 4 people, with each portion delivering that perfect balance of crispy coating and juicy chicken. It’s great as a main course for lunch or dinner and works beautifully for both casual and more elegant meals.

To store leftovers, allow the schnitzel to cool completely before placing in an airtight container. Refrigerate for up to 3 days. To reheat, use the oven or air fryer to maintain the crispy texture—avoid microwaving, which can make it soggy. You can also freeze cooked schnitzel for up to 2 months. Just reheat directly from frozen in a hot oven.

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What to Serve With Chicken Schnitzel?

Pair this crispy favorite with sides that complement its flavor and texture. Here are some delicious ideas:

Classic Mashed Potatoes

Creamy mashed potatoes make a comforting side dish that balances the crunch of the schnitzel beautifully.

German Potato Salad

For a more traditional approach, serve with a warm, tangy German-style potato salad.

Fresh Garden Salad

A crisp salad with a simple vinaigrette adds freshness and lightness to the plate.

Buttered Noodles

Simple and satisfying, egg noodles with butter and herbs are a classic schnitzel pairing.

Roasted Vegetables

Carrots, Brussels sprouts, or asparagus roasted with olive oil and garlic are perfect for a wholesome touch.

Cucumber Dill Salad

This refreshing salad brings a cooling balance to the fried dish.

Sauerkraut

If you’re feeling authentic, a small side of sauerkraut adds a bold, tangy contrast.

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Frequently Asked Questions

Can I bake the chicken schnitzel instead of frying?
Yes! Place the breaded schnitzels on a baking sheet lined with parchment paper and spray lightly with oil. Bake at 400°F (200°C) for 20 minutes, flipping halfway through. While it won’t be quite as crispy as frying, it’s a healthier alternative.

Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work well too. Just trim excess fat and pound them evenly so they cook at the same rate.

What oil is best for frying schnitzel?
Choose oils with a high smoke point like vegetable, canola, or sunflower oil. These ensure a crisp finish without burning the breading.

Why is my breading falling off?
Make sure to pat the chicken dry before breading and press the coating firmly. Also, avoid overcrowding the pan when frying, which can cause steam to loosen the crust.

Can I prep this ahead of time?
Yes, you can bread the chicken in advance and refrigerate it for up to 8 hours. This even helps the coating stick better. Fry just before serving for best results.

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📌 Save this recipe to your Pinterest dinner ideas board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use panko or regular breadcrumbs? Did you try baking or stuck with the pan-fry method?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Explore beautifully curated dinner ideas, quick meals, and comfort food favorites on Tanya Recipes on Pinterest and find your next go-to meal!

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