Name: Crispy Chicken Schnitzel Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Austrian
Ingredients: 1 ½ pounds (681 g) boneless skinless chicken breast, 2 pieces; 1 teaspoon (6 g) kosher salt, more for seasoning; ½ teaspoon black pepper, more for seasoning; 3 large eggs; 1 ½ tablespoons (22.5 ml) dijon mustard; 1 ½ tablespoons (22.5 ml) olive oil; ½ cup (71 g) all-purpose flour; 2 cups (184 g) panko bread crumbs; 1 teaspoon lemon zest, optional; ⅔ cup (156 ml) vegetable oil, divided; 1 teaspoon chopped parsley; lemon wedges, for serving

This golden, crispy Chicken Schnitzel is a game-changer for your dinner rotation! Perfectly thin chicken cutlets coated in a crunchy panko crust that’s fried to perfection in just minutes. The result? A restaurant-quality meal that’s surprisingly simple to make at home and guaranteed to please even the pickiest eaters. The contrast between the juicy, tender chicken inside and the satisfyingly crunchy exterior makes this dish absolutely irresistible!

Why You’ll Love This Recipe

Quick Cooking Time: From pan to plate in just 30 minutes total – perfect for those evenings when you need dinner on the table fast.
Crowd-Pleaser: The crispy, golden exterior paired with tender, juicy chicken inside appeals to everyone from kids to adults.
Versatile: Works brilliantly as a main dish with nearly any side, or slice it up for sandwiches and salads.
Simple Ingredients: Uses pantry staples you likely already have on hand, which means less shopping and more enjoying.
Impressive Results: Looks and tastes like something from a fine restaurant, yet it’s remarkably simple to prepare at home.

Ingredients You’ll Need

Chicken breasts: The star of the show – becomes tender when pounded thin and cooks quickly and evenly.
Eggs: Creates the essential “glue” that helps the breadcrumbs stick to the chicken.
Dijon mustard: Adds a subtle tang and depth of flavor to the egg mixture that elevates the entire dish.
Panko bread crumbs: Japanese-style breadcrumbs that create that signature extra-crispy coating that regular breadcrumbs just can’t match.
All-purpose flour: Forms the first coating layer that helps the egg mixture adhere properly.
Lemon zest: Optional but recommended – adds a bright, fresh note to the coating.
Vegetable oil: Has a high smoke point making it perfect for achieving that golden-brown crust without burning.
Salt and pepper: Essential seasoning that needs to be generous to ensure the chicken isn’t bland.
Olive oil: Added to the egg mixture to enrich the flavor and help with browning.
Parsley and lemon wedges: For garnish – the fresh herbs and citrus squeeze brighten up the finished dish beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

German-Style Schnitzel

Serve with traditional spätzle (German egg noodles) and a mushroom gravy for an authentic German experience.

Italian Chicken Parmigiana

After frying, top with marinara sauce and mozzarella cheese, then broil until the cheese melts and bubbles.

Schnitzel Sandwich

Place between toasted bread with lettuce, tomato, and a smear of garlic aioli for a deluxe sandwich.

Herbed Schnitzel

Add chopped fresh herbs like thyme, rosemary, or parsley to the breadcrumb mixture for a fragrant twist.

How to Make Chicken Schnitzel

Step 1: Prepare the Chicken

Start by thoroughly drying the chicken breasts with paper towels – this is crucial for proper breading. Cut each piece horizontally to create two thinner cutlets. Place each piece between plastic sheets and pound to an even ¼-inch thickness. This thinness is the secret to quick, even cooking and that classic schnitzel texture. Season both sides generously with salt and pepper.

Step 2: Set Up Your Breading Station

Create an assembly line with three shallow bowls. In the first bowl, combine flour, salt, and pepper. In the second, whisk together eggs, Dijon mustard, and olive oil until smooth. In the third, mix panko breadcrumbs with lemon zest if using. Having this organized setup makes the breading process much cleaner and more efficient.

Step 3: Bread the Chicken

Using one hand for dry ingredients and one for wet (to prevent the dreaded “breaded fingers”), dip each chicken piece first in the flour mixture, shaking off excess. Next, coat completely in the egg mixture, allowing extra to drip off. Finally, press firmly into the breadcrumbs, ensuring an even coating on both sides. The pressing motion helps the crumbs adhere better for maximum crunchiness.

Step 4: Pan-Fry to Perfection

Heat ⅓ cup of vegetable oil in a large nonstick skillet until shimmering (about 350°F). Carefully place two pieces of chicken in the pan without overcrowding. Cook until golden brown and crispy, about 2-3 minutes per side. The internal temperature should reach 160-165°F. Transfer to paper towels briefly to drain excess oil, then move to a wire rack to keep crispy. Repeat with fresh oil for remaining pieces.

Step 5: Garnish and Serve

Sprinkle with chopped parsley and serve immediately with lemon wedges for squeezing over the top. The fresh lemon juice cuts through the richness and brightens the flavor profile wonderfully.

Pro Tips for Making the Recipe

Pound Evenly: Take your time to pound the chicken to an even thickness – this ensures it cooks uniformly and stays tender.
Oil Temperature: The oil should be hot but not smoking – around 350°F is perfect. Too cool and the schnitzel absorbs oil; too hot and it burns before cooking through.
Don’t Overcrowd: Fry just two pieces at a time to maintain oil temperature and give the schnitzel room to cook properly.
The Wire Rack Trick: After the quick paper towel drain, transfer to a wire rack instead of a plate. This prevents the bottom from getting soggy from steam.
Season Immediately: Add a light sprinkle of salt right after cooking while the schnitzel is still hot for maximum flavor.

How to Serve

Perfect Pairings

Serve with classic German sides like potato salad, spaetzle, or crispy roasted potatoes. A simple side of buttered egg noodles makes for a quick and satisfying complement.

Fresh Additions

A light, crisp salad with a lemon vinaigrette balances the richness of the schnitzel perfectly. Consider cucumber salad or cabbage slaw for a traditional European touch.

Sauce Options

While traditionally served with just lemon wedges, you can offer mushroom gravy, a dollop of lingonberry jam, or a simple garlic-herb butter for drizzling.

Make Ahead and Storage

Storing Leftovers

Store cooled schnitzel in an airtight container in the refrigerator for up to 5 days. Separate layers with parchment paper to prevent sticking.

Freezing

Cooked schnitzel freezes surprisingly well! Place cooled cutlets in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They’ll keep for up to 3 months.

Reheating

For best results, reheat in a 375°F oven on a wire rack for 10-15 minutes until hot and crispy. The microwave works in a pinch (15-30 second intervals), but you’ll sacrifice some crispness.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully for schnitzel. They’re naturally more flavorful and moist than breasts, but you’ll need to pound them a bit more carefully to achieve an even thickness. The cooking time might be slightly longer, so just ensure they reach the safe internal temperature of 165°F.

Why is my breading falling off during cooking?
This usually happens when the breading process is rushed. Make sure to thoroughly dry the chicken before starting, and let each piece rest for a few minutes after breading. Also, don’t flip the schnitzel too early – wait until the first side is golden brown and has formed a crust. The egg mixture must be thoroughly coating the flour layer before adding breadcrumbs.

Is there a way to make this healthier?
Yes! You can bake the schnitzel instead of frying. Prepare as directed, then place on a wire rack set over a baking sheet. Spray both sides with cooking spray and bake at 450°F for 15-20 minutes until golden and cooked through. While not quite as decadent as the fried version, it’s still delicious and significantly reduces the oil.

Can I prepare the breaded cutlets ahead of time?
Definitely! You can bread the chicken cutlets up to 24 hours in advance. Place them in a single layer on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. This actually allows the breading to set and adhere better to the chicken. Just bring them to room temperature for about 15 minutes before frying for the best results.

This Chicken Schnitzel recipe transforms simple ingredients into a memorable meal that feels special without requiring advanced cooking skills. The contrast between the juicy chicken and shatteringly crisp coating creates a texture experience that’s truly satisfying. Whether you’re serving it for a quick weeknight dinner or as part of a weekend feast, this versatile dish is sure to become a regular in your cooking rotation. Give it a try tonight – your family will be amazed at what you can create in just 30 minutes!

Crispy Chicken Schnitzel Recipe

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Author: Lisa
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Frying
Cuisine: Austrian

Print Recipe

Description

Crispy, golden-brown Chicken Schnitzel with a perfectly seasoned panko crust. This classic dish features tender chicken breast pounded thin, coated in a flavorful breading, and fried to perfection for a satisfying crunch with every bite.

Instructions

Flatten the Chicken – Thoroughly dry the chicken with paper towels. Cut each piece horizontally lengthwise to make two thinner cutlets, four total. Place one of the pieces between two plastic sheets or in a large plastic bag and flatten with a meat tenderizer to an even ¼-inch thickness. Repeat with the remaining pieces. Generously season both sides with salt and pepper.
Set up the Breading Station – In one shallow bowl, mix the flour, 1 teaspoon kosher salt, and ½ teaspoon black pepper. In a second shallow bowl, whisk together eggs, mustard, and olive oil. In a third shallow bowl, combine the panko breadcrumbs with lemon zest (if using).
Bread the Chicken – Dip the chicken in flour, shaking off any excess coating. Next, dip in the egg mixture, coat completely and drain any excess. Lastly, dip in the breadcrumbs, pressing to coat evenly. Repeat the process with the remaining pieces.
Pan-fry the Chicken – Heat ⅓ cup of vegetable oil in a 12-inch nonstick skillet over medium heat. Once the oil is shimmering, about 350ºF (177ºC), carefully place two chicken pieces in the pan. Fry until the first side is golden brown and crispy, about 2 to 3 minutes. Flip and cook until an internal temperature of 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 2 to 4 minutes.
Drain and Prepare for Next Batch – Transfer to a paper towel-lined plate to briefly drain the excess oil for 15 seconds. Place on a wire rack set on top of a sheet pan. Discard the extra oil and wipe the pan clean. Add ⅓ cup of fresh vegetable oil, and repeat the same cooking procedure with the two remaining pieces.
Serve – Garnish with chopped parsley and serve immediately with lemon wedges for squeezing over the schnitzel.

Notes

Store in an airtight container for up to 5 days.
Reheat individual pieces in the microwave on high power in 15 to 30-second intervals until hot, or place on a foil-lined sheet pan and bake at 375ºF (191ºC) until hot and crispy, about 10 to 15 minutes.
For smaller portions, four chicken breasts (about 6 to 8 ounces each) can be used. Flatten until ¼-inch thick.
Traditional fine breadcrumbs can be used instead of panko, but the result won’t be as crunchy.
The chicken can be breaded, covered, and refrigerated for 1 day before cooking.
For a baked version, place the breaded chicken on a wire rack set on a foil-lined sheet pan and bake at 450ºF (232ºC) until the internal temperature reaches between 160 to 165ºF (71 to 74ºC), about 15 to 20 minutes.
For a gluten-free version, use gluten-free flour and breadcrumbs.