Ah, Chicken Schnitzel—crispy, golden, and oh-so-satisfying. This dish is comfort food at its finest, with tender chicken breast coated in a crunchy breadcrumb crust and fried to perfection. Whether you’re serving it for a quick weeknight dinner or a special occasion, Chicken Schnitzel is always a crowd-pleaser. Trust me, once you try this recipe, you’ll never look at plain chicken the same way again. It’s crispy, juicy, and utterly irresistible!
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Why You’ll Love Chicken Schnitzel
Crispy Crunch: The perfect golden-brown crust is crunchy, flavorful, and absolutely addictive.
Tender Inside: The chicken stays moist and juicy on the inside while crisp on the outside.
Quick and Easy: You can whip this up in under 30 minutes, making it the perfect dish for busy days.
Kid-Friendly: The mild flavor and crispy texture are perfect for picky eaters, making it a family favorite.
Versatile: Serve it with mashed potatoes, a simple salad, or even in a sandwich—the possibilities are endless.
Ingredients
Here’s what you’ll need to make this crunchy, golden perfection:
Chicken Breasts: Thinly pounded chicken breasts make the perfect base for schnitzel.
Flour: Helps the egg wash stick to the chicken and gives the crust a smooth texture.
Eggs: Acts as the binder for the breadcrumbs and adds richness.
Breadcrumbs: Panko or regular breadcrumbs both work well for that crispy texture.
Parmesan Cheese: A secret ingredient for extra flavor in the breadcrumb coating.
Garlic Powder, Salt, and Pepper: To season the chicken and breadcrumbs.
Lemon: For a tangy, fresh kick to finish off the schnitzel.
Vegetable Oil or Butter: For frying the schnitzel to golden perfection.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Chicken: Start by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2 inch). This ensures it cooks evenly and stays juicy.
Coat the Chicken: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper. Dredge each piece of chicken in the flour, dip in the egg, and coat with the breadcrumb mixture. Press gently to make sure the breadcrumbs stick.
Fry the Schnitzel: Heat a large skillet over medium-high heat and add enough oil or butter to cover the bottom. Once hot, add the breaded chicken to the pan. Cook for 3-4 minutes per side or until golden brown and crispy. Be sure to not overcrowd the pan—work in batches if necessary.
Rest and Serve: Once cooked, place the schnitzels on a paper towel-lined plate to drain any excess oil. Squeeze fresh lemon juice over the top for a burst of brightness before serving.
How to Serve Chicken Schnitzel
With Mashed Potatoes: The smooth, buttery texture of mashed potatoes pairs perfectly with the crispy chicken.
On a Salad: For a lighter meal, serve schnitzel on top of a fresh salad with a tangy dressing.
In a Sandwich: Serve schnitzel on a bun with lettuce, tomato, and a dollop of mayo or mustard for a quick and delicious sandwich.
With Roasted Vegetables: Serve with roasted carrots, zucchini, or broccoli for a well-rounded meal.
With a Side of Lemon Wedges: A squeeze of lemon over the schnitzel adds a refreshing, zesty finish.
Additional Tips
Pounding the Chicken: Don’t skip this step! Thin chicken cooks more evenly and gets that perfect crispy crust.
Breadcrumbs Matter: For extra crunch, use panko breadcrumbs. You can also toast them lightly in the pan before breading the chicken for added flavor.
Keep It Warm: If cooking in batches, keep the schnitzels warm in a 200°F (90°C) oven while you fry the remaining pieces.
Make It Ahead: If you’re prepping in advance, bread the chicken earlier in the day and store it in the fridge until ready to fry.
Storage Tips: Store leftovers in an airtight container for up to 2 days. To reheat, place them in the oven to preserve the crispiness.
FAQ Section
Q1: Can I use chicken thighs instead of breasts?
A1: Yes, boneless, skinless chicken thighs work well, but keep in mind they’ll need slightly longer to cook.
Q2: Can I make Chicken Schnitzel without frying it?
A2: You can bake it at 400°F (200°C) for 20-25 minutes, but it won’t have the same crispy texture. For a healthier option, try air frying it.
Q3: Can I freeze Chicken Schnitzel?
A3: Yes! Breaded and uncooked schnitzel can be frozen for up to 3 months. Just cook from frozen, adding a few extra minutes to the frying time.
Q4: Can I use gluten-free breadcrumbs?
A4: Absolutely! Use gluten-free breadcrumbs and follow the same instructions for a gluten-free version.
Q5: How do I prevent the breading from falling off?
A5: Make sure the chicken is fully coated in the flour and egg wash before dredging in the breadcrumbs. Press down gently to ensure the coating sticks.
Q6: Can I make Chicken Schnitzel in advance?
A6: You can prepare the schnitzel ahead of time and refrigerate it until you’re ready to fry. This gives the breading time to set, which helps it stay intact when frying.
Q7: Can I add seasoning to the breadcrumbs?
A7: Yes! You can mix in herbs like parsley, thyme, or oregano to the breadcrumbs for an extra flavor boost.
Q8: How do I reheat leftover schnitzel?
A8: Reheat schnitzel in a 350°F (175°C) oven for 10 minutes, or in a skillet for a few minutes per side to maintain the crispy crust.
Q9: What’s the best oil for frying schnitzel?
A9: Use a high smoke point oil like vegetable oil, canola oil, or sunflower oil. Butter can be added for extra flavor, but it has a lower smoke point.
Q10: Can I make schnitzel with pork or veal?
A10: Yes! Pork or veal schnitzel is just as delicious. The process remains the same, but cooking times may vary slightly.
Conclusion
Chicken Schnitzel is crispy, juicy, and incredibly satisfying. With just a few simple ingredients and a little love, you can transform humble chicken into a dish that’s sure to wow your family and friends. Serve it with your favorite sides, or enjoy it on its own—it’s the perfect comfort food. Whether it’s for a quick weeknight meal or a special dinner, Chicken Schnitzel is always a good idea!
Print
Chicken Schnitzel
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: German, European
Description
This crispy, golden Chicken Schnitzel is one of the easiest and most delicious dinners you can make! With a crunchy coating and juicy interior, it pairs well with just about any side dish. Perfect for a family-friendly weeknight meal.
Ingredients
- 2 chicken breasts (about 1.25–1.5 pounds)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3 eggs, whisked
- 1 1/2 cups plain breadcrumbs
- Cooking oil (for frying)
Instructions
- Prepare the Chicken:
- Slice chicken breasts horizontally into two thin cutlets.
- Place the cutlets in a zip-top bag and pound them to ¼-inch thickness using a meat mallet.
- Set Up the Breading Stations:
- In one shallow dish, mix flour, salt, pepper, paprika, and garlic powder.
- In another dish, whisk the eggs.
- In a third dish, add breadcrumbs.
- Heat the Oil:
- Pour oil into a large skillet to about ½-inch depth.
- Heat over medium-high heat (325°F if using an electric skillet).
- Bread the Chicken:
- Dredge each chicken cutlet in flour, then egg, then breadcrumbs, ensuring an even coat.
- Fry the Schnitzel:
- Fry in batches (2 cutlets at a time) for 2-3 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to absorb excess oil.
- Repeat with the remaining chicken.
- Serve:
- Enjoy hot with lemon wedges, mashed potatoes, salad, or a side of your choice.
Notes
- Crispier Coating: Use panko breadcrumbs for extra crunch.
- Oven-Baked Option: Instead of frying, bake at 400°F for 20 minutes, flipping halfway.
- Make-Ahead: Prep and bread the chicken in advance, then refrigerate for up to 4 hours before frying.
Nutrition
- Serving Size: 1 schnitzel
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 170mg