Chicken Schnitzel

Why You’ll Love This Recipe

Chicken Schnitzel is a crispy, golden-fried cutlet made from tender chicken breast, pounded thin and coated in seasoned breadcrumbs. This German-inspired classic is loved for its satisfying crunch, juicy interior, and simple preparation. It’s perfect for a quick weeknight dinner or a hearty lunch, and pairs wonderfully with lemon wedges, potato salad, or a crisp green salad.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breastssalt and pepperall-purpose flourlarge eggsbreadcrumbs (preferably panko for extra crunch)paprika (optional)garlic powder (optional)vegetable oil or clarified butterlemon wedges (for serving)

directions

Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound to about 1/4-inch thickness using a meat mallet or rolling pin.

Season both sides with salt, pepper, and optional spices like paprika and garlic powder.

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each chicken piece in flour, shaking off the excess, then dip in egg, and finally coat evenly with breadcrumbs.

Heat oil or clarified butter in a large skillet over medium-high heat until hot and shimmering.

Fry the schnitzels for 2-3 minutes per side, or until golden brown and cooked through.

Transfer to a paper towel-lined plate to drain excess oil.

Serve hot with lemon wedges.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesCooking time: 10 minutesTotal time: 25 minutes

Variations

Use boneless pork chops or veal for a more traditional schnitzel.

Add grated Parmesan to the breadcrumb mixture for extra flavor.

Serve with mushroom gravy for a Jägerschnitzel variation.

Replace breadcrumbs with crushed cornflakes for an ultra-crispy finish.

Top with a fried egg and anchovy for a Holstein-style schnitzel.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness.Avoid microwaving to prevent sogginess.You can freeze breaded but uncooked schnitzels for up to 2 months. Thaw before frying.

FAQs

What is Chicken Schnitzel made of?

It’s made from thin, breaded, and fried chicken breasts, seasoned and cooked to a golden crisp.

Can I bake instead of fry?

Yes, bake at 400°F (200°C) on a greased rack for about 20 minutes, flipping halfway.

Can I use chicken thighs?

Yes, boneless, skinless thighs work well and add extra juiciness.

What’s the best oil for frying schnitzel?

Use a neutral oil with a high smoke point, like canola or sunflower oil.

Why is my schnitzel not crispy?

Make sure the oil is hot enough before frying, and don’t overcrowd the pan.

Can I make this gluten-free?

Yes, use gluten-free flour and breadcrumbs.

Do I have to pound the chicken?

Yes, pounding ensures even cooking and a tender texture.

What sides go well with schnitzel?

Serve with mashed potatoes, potato salad, coleslaw, or green salad.

Can I prepare it in advance?

You can bread the chicken ahead of time and refrigerate for up to a day before frying.

Is schnitzel kid-friendly?

Absolutely—kids love the crispy texture and mild flavor.

Conclusion

Chicken Schnitzel is a crowd-pleasing dish with a golden, crunchy coating and juicy center that’s simple yet delicious. Whether you stick to the classic or try one of the many variations, it’s sure to become a go-to in your kitchen. Quick to make and easy to love, Chicken Schnitzel brings comfort and flavor to any meal.

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