Chicken Schnitzel

With this simple and mouthwatering recipe, you can make the perfect chicken schnitzel at home. Learn all the tips and tricks to make it extra crispy and flavorful.

It is a quick and easy dish that even a new cook can master. I love to serve this with German potato salad, homemade spaetzle, or buttered egg noodles.

Ingredients Needed

• Chicken: cutlets or split chicken breasts in half lengthwise
• All-purpose flour
• Eggs: large ones
• Dijon mustard: just a touch
• Breadcrumbs: preferably Panko
• Seasonings: salt, freshly ground black pepper, garlic powder, and fresh parsley and dill
• Oil: vegetable or canola
• Lemon wedges

How to make Chicken Schnitzel

This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.

First, set up the breading stations. Add the flour to a rimmed plate or shallow bowl. Then, whisk together the eggs and Dijon Mustard in a shallow bowl. Combine the Panko Breadcrumbs, salt, black pepper, and garlic powder on another rimmed plate or in a shallow bowl.

Dry the chicken cutlets with paper towels. Add about 1/2 inch of vegetable oil to a large skillet over medium-high heat. Dredge the chicken breasts in the flour, dip them in the egg mixture, then into the breadcrumb mixture.

Once the oil is hot, add the breaded chicken cutlets and cook until golden brown. Then, flip and cook until the other side is golden brown and the cutlet is cooked through. Remove the cutlets to a wire rack to drain any excess oil. Work in batches, trying not to overcrowd the skillet.

Serve with fresh lemon wedges for spritzing, chopped fresh Italian parsley, and/or chopped fresh dill.

Recipe Tips

• You can use any breadcrumbs, but I strongly recommend Panko Breadcrumbs for an extra crispy coating.
• My local grocery store sells chicken cutlets. If your store does not, you can split regular chicken breasts in half lengthwise or pound them thin with a meat mallet.
• This recipe also works well with veal and pork.
• Use about 1/2 inch of neutral cooking oil like vegetable or canola.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375 degrees for several minutes. This is my favorite way to reheat schnitzel.

Or reheat in the oven at 400 degrees for 10-12 minutes on a baking sheet covered with parchment paper.

What To Serve With It

• German potato salad
• Egg noodles with butter and parsley
• Garlic mashed potatoes
• Potato wedges
• Gurkensalat (German cucumber salad)
• Sweet and sour red cabbage
• Spaetzle
• Green beans
• Roasted broccoli

More Chicken Recipes

White Chicken Chili

Buffalo Chicken Pasta

Chicken Meatballs

Cashew Chicken

Chicken Stew

Chicken Broccoli Alfredo

Chicken Schnitzel

This Chicken Schnitzel recipe is breaded chicken cutlets pan-fried to golden crispy perfection while moist and tender on the inside. Serve with lemon wedges and chopped fresh parsley.  This easy recipe is prepared in less than 20 minutes.

5 from 29 votes

Print Pin Rate

Course: main meal chicken

Cuisine: German

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 servings

Calories: 345kcal

Author: Beth Pierce

Ingredients

• 4 chicken cutlets
• ½ cup all purpose flour
• 2 large eggs
• 2 teaspoons Dijon Mustard
• 1 cup Panko Bread Crumbs
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon garlic powder
• Vegetable oil for frying
• Lemon wedges
• Fresh parsley chopped
• Fresh dill chopped

Instructions

• Add the flour to a rimmed plate or shallow bowl.  Whisk together the eggs and Dijon Mustard together in a shallow bowl. Combine the Panko Bread Crumbs, salt, black pepper, and garlic powder on another rimmed plate or in a shallow bowl.
• Dry the chicken cutlets with paper towels. Add about 1/2 inch of vegetable oil to a large skillet over medium-high heat.
• Dredge the chicken breasts in the flour, then in the egg mixture, then into the breadcrumb mixture.
• Once the oil is hot, add the breaded chicken cutlets and cook until golden brown. Flip and cook until the other side is golden brown and the cutlet is cooked through. Remove the schnitzel to a wire rack to drain any excess oil. Work in batches trying not to overcrowd the skillet.
• Serve with fresh lemon wedges for spritzing, chopped fresh Italian parsley, and/or chopped fresh dill.

Notes

• You can use any breadcrumbs, but I strongly recommend Panko Breadcrumbs for an extra crispy coating.
• My local grocery store sells chicken cutlets. If your store does not, you can split regular chicken breasts in half lengthwise or pound them thin with a meat mallet.
• This recipe also works well with veal and pork.
• Use about 1/2 inch of neutral cooking oil like vegetable or canola.

Nutrition

Calories: 345kcal | Carbohydrates: 23g | Protein: 43g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 191mg | Sodium: 657mg | Potassium: 717mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 3mg

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