Chicken Schnitzel
Indulge in this easy homemade Chicken Schnitzel recipe. Thinly sliced chicken is breaded with savory flavors and then pan-fried until crispy – the perfect main dish!
This is the best Chicken Schnitzel recipe for an easy delicious dinner! All you need is one pan and a handful of simple whole-food ingredients to bring this dish together. The chicken is tender and juicy on the inside and light and crispy on the outside; it is breaded with nutty sesame seeds, and topped with fresh parsley and a squeeze of zesty lemon.
There are many variations of chicken schnitzel recipes, inspired by the different cultures that commonly prepare them – from Germany to Israel. This is my spin on the popular dish! Enjoy it with your favorite sides to make it your own. If you’re looking for more tasty chicken recipes, try my chicken marsala, Greek chicken skillet, or grilled chicken tacos.
Why You Will Love This Recipe
- Easy. Don’t be intimidated by the breading process! This is a super simple recipe to make and I take you through it step-by-step.
- Crispy. The light breading on the chicken and pan-frying method make the dreamiest outer crunch.
- Flavorful. This dish is full of flavor with a combination of warming spices, savory breading, and a hint of citrus.
Ingredients
Below are the simple ingredients you’ll need to make this easy recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Chicken: Skinless chicken breasts are best for making extra crispy fried German chicken schnitzel.
- Flour: All-purpose flour gives the chicken a delicate, crisp outer layer. To make this gluten-free, use a 1:1 substitute like cup4cup.
- Eggs: Bring to room temperature before starting the recipe.
- Mustard: Dijon mustard adds a delicious tangy flavor to the egg mixture.
- Breadcrumbs: I recommend using panko breadcrumbs for the crunchiest chicken. For a gluten-free option, use gluten-free breadcrumbs or even pork rind panko.
- Seasonings: Ground black pepper, garlic powder, onion powder, paprika, and salt add full body flavor.
- Sesame Seeds: White sesame seeds add a pop of color and nutty flavor to the chicken.
- Oil: The best oil for frying is vegetable oil or canola oil.
How to Make Chicken Schnitzel
Below are photos and recipe steps so you can easily make this recipe at home. You will also need a cutting board, meat tenderizer mallet, parchment paper, three mixing bowls, a skillet, and a baking sheet.
Tenderize the Chicken
Place the chicken breast on a cutting board and slice through the chicken as if you are butterflying, but cut all the way through to create two thinner breasts. Place the chicken between two pieces of parchment paper or plastic wrap, or place in a large ziplock bag. Use a meat mallet to carefully pound the chicken until it is about ¼ inch thick.
Bread the Chicken
Set up three bowls to prepare the breading process for the chicken. In the first bowl, add the flour. In the second bowl, combine the eggs and Dijon mustard. Next, in the third bowl, combine the breadcrumbs, sesame seeds, and spices. Dredge the chicken in the flour, then the egg mixture, and then the breadcrumbs. Once the chicken is completely coated, set aside.
Fry the Chicken
Heat the oil in a medium skillet with high sides over medium heat. The oil should reach 330°F to 350°F on an instant-read thermometer. Depending on how large your pan is, fry the chicken 1 to 2 schnitzel pieces at a time so the pan is not overcrowded. Fry for about 3 to 4 minutes per side until the schnitzel is golden brown and cooked through (at least 165°F on an instant-read thermometer). Set the chicken onto a paper towel-lined baking sheet once fried. Repeat with the remaining schnitzel. Serve schnitzel with a sprinkle of parsley and a lemon wedge.
What to Serve with Chicken Schnitzel
Below are some of our favorite chicken schnitzel sides and dishes to enjoy with this recipe.
- Cucumber Salad
- Sweet Corn Salad
- Smashed Broccoli
- Air Fryer Parmesan Cauliflower
- Cheesy Brussels Sprouts with Bacon
Storage Instructions:
Allow your leftover chicken to cool completely, then place in an airtight container and keep in the fridge up to 3 days. Any residual heat will turn into excess moisture which can lead to a soggy breading, so make sure it’s already completely cool before you close it up in the container.
Can you freeze chicken schnitzel?
Yes, this meal works wonderfully for meal prepping and stocking the freezer! If you wish to prep these early but cook them fresh, you can place the raw, breaded schnitzel on a baking sheet or plate–Make sure the pieces are not touching one another at all. Freeze for 2-3 hours, then carefully transfer to a freezer bag.
You want to make sure the breading stays intact, so be careful to place the chicken in an area of the freezer that won’t get jostled or bothered too much. The more you handle it, the more likely the breading will come off before you get a chance to cook it. For the best texture and flavor, thaw overnight in the fridge and cook within 2 months.
If you have already cooked your chicken schnitzel, allow it to cool completely, then freeze on a plate or baking sheet with space between each piece. Freeze for 2-3 hours, then place in a bag. This allows you to pull out just the right amount at a time and prevents the schnitzel from sticking together. The chicken will have the best taste and texture the earlier it’s eaten, so enjoy within 1-3 months.
Reheating Instructions
The best way to reheat chicken schnitzel is with the air fryer, oven, or skillet. All of these methods work best when the chicken is room temperature, so either take it out of the fridge about 30 minutes ahead of time or blast them in the microwave for 10-20 seconds first. Here are some tips for keeping the chicken juicy and the crust crispy:
- Air Fryer – Preheat to 350, then spray both sides of the chicken schnitzel with oil. Place in the basket and cook for 2-3 minutes, then flip and continue cooking for another few minutes until warmed throughout.
- Oven – Preheat to 400 degrees F, and place a wire rack on a baking sheet. Lightly spray both sides of the schnitzel with oil, lay it on the rack, and cook for 15 minutes. If you don’t have a wire rack, place the chicken right on the baking sheet but flip around the 7-8 minute mark so both sides get crispy. Broil for 30-60 seconds if you want it super crisp.
- Skillet – Heavily spray a skillet with oil and heat to medium. Place the chicken schnitzel in the pan (don’t overcrowd it; leave space between each piece) and cook for 2-3 minutes, then flip and cook another 2-3 minutes.
Tips and Tricks
- Carefully tenderize the chicken with the mallet being cautious not to puncture any holes. Don’t go any thinner than about ¼ inch thickness so there is enough meat to adhere to the breading.
- Make sure the oil is hot before frying the chicken by adding a few breadcrumbs to the pan. If they sizzle, it’s ready! This will ensure extra crispy chicken.
- Make this recipe gluten-free by subbing the flour 1:1 with gluten-free flour and using gluten-free breadcrumbs.
Chicken Schnitzel FAQ
This schnitzel recipe with chicken is inspired by the traditional pork or veal schnitzel dish that originated in Austria and is a common dish in Germany. The meat is tenderized into thin strips, breaded, and then lightly pan-fried to form a crispy outer crust. This recipe is also inspired by Israeli schnitzel with the addition of toasted sesame seeds on top.
If you prefer not to pan fry, easily make this recipe in the oven for baked chicken schnitzel. Prepare the recipe as outlined then place the prepared chicken on a foil or parchment paper lined baking sheet. Bake at 425° F for 10-15 minutes (or until it reaches 165° F with a meat thermometer) flipping halfway through. Or make air fryer chicken schnitzel by spraying the breaded chicken with non-stick cooking spray before air frying at 400° F for 12-15 minutes.
A traditional German chicken schnitzel recipe is typically enjoyed with a potato salad or pommes frites. There is usually no chicken schnitzel sauce, however, you can enjoy this recipe with your favorite creamy sauce like gravy or tzatziki sauce. Jewish schnitzel with sesame seeds is usually enjoyed with simple sides like cucumber salad and couscous. Pair with your favorite sides or serve crispy chicken schnitzel between bread to make a chicken schnitzel sandwich!
More Main Dish Recipes
- Grilled Honey Mustard Chicken
- Mediterranean Chicken and Veggies
- Chicken Pad Thai
- Chicken Poblano Soup
Chicken Schnitzel
Ingredients
- 2 boneless skinless chicken breast (sliced as if you are butterflying, but cut all the way through to make 4 smaller breasts)
- 1 cup all-purpose flour
- 4 large eggs at room temperature
- 1 teaspoon dijon mustard
- 2 cups panko breadcrumbs
- 2 tablespoons white sesame seeds
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- Vegetable oil or canola oil for frying
- Parsley as garnish (optional but recommended)
- Lemon cut into chunks as garnish (optional but recommended)
Instructions
- Prepare the chicken: cut the chicken lengthwise as if butterflying, but cut all the way through to make four thinner chicken breasts.
- Place one chicken breast into a large gallon ziplock or in between two sheets of parchment paper. Use a meat mallet or heavy-bottom pot and pound the chicken until very flat, about 1⁄4” thick. Place thinned-out chicken onto a plate or bowl. Repeat with remaining chicken breast.
- Prepare the Dredge: In the first shallow bowl add the flour. In another shallow bowl whisk the eggs and mustard. In a third shallow bowl, mix together the panko breadcrumbs, sesame seeds, and spices.
- Dredge the chicken: Place all 3 dredging bowls in an assembly line starting with the flour, then egg mixture, and the breadcrumbs. At the end of the assembly line, set a plate, cutting board or baking sheet to place the raw breaded chicken onto.
- Dip a piece of chicken into the flour mixture and press onto both sides, shake off any excess flour. Dip both sides of the chicken into the egg mixture, ensure it’s fully coated and let excess drip off. Place the chicken into the breadcrumb mixture and coat both sides. Place onto the prepared baking sheet. Repeat with remaining pieces of chicken and chicken tenders.
- Fry the chicken: Heat 1⁄2” of oil in a medium skillet with high sides over medium-high heat. The oil should reach 330°F to 350°F on an instant read thermometer or drop a piece of breadcrumb into the hot oil and if it sizzles quickly it is ready. Fry 1 to 2 schnitzel pieces at a time, depending on how large your pan is, since it’s important not to overcrowd the pan. Fry for about 3 to 4 minutes per side until the schnitzel is golden brown and cooked through (registering at least 160°F on an instant read thermometer). Set onto a paper-towel lined baking sheet once fried. Repeat with remaining schnitzel.
- Serve schnitzel with a sprinkle of parsley and a lemon wedge to squeeze onto the chicken.
Notes
- Room temperature eggs are important here since they whisk much more easily and become more liquid when room temperature. If using cold eggs, you may find yourself needing an extra egg in the recipe because the thick cold eggs will stick in globs to the chicken and make it so that you run out of the egg mixture faster.
- You’ll likely use 1 to 1 1⁄2 cups of oil to fill a large (10 to 12 inch saute pan) with 1⁄2” of oil.
- Using metal tongs is key! It’s dangerous to use silicone/rubber tongs since the schnitzel can easily slip out of them and splatter the oil.
