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
Chicken Schnitzel
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
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Beti | easyweeknightrecipes
Chicken schnitzel is my favorite! I am so excited to try this! It sounds amazing!
Beth Pierce
Thanks Beti! Enjoy!!
katerina @ diethood.com
This looks incredible! My family would love this!!
Sandra
This was really good! My kids new favorite!
Beth
I served the schnitzel with spaetzle. What a perfect combination. Yum. Just yum.
Beth Pierce
Thanks, Beth! That is like the perfect meal!
Allyson Zea
I’ve never tried this but now I need to! It looks so delicious and easy to make! Thank you!
Kathleen
Love this golden crispy chicken. Looks wonderful and only lemon wedges needed for an extra zing.
Tara
So much flavor! I love how easily this chicken comes together and that crispy texture from pan-frying.
Beth Pierce
Thanks Tara! So glad that you liked it!
Janessa
These look delicious! I’m adding chicken cutlets to my grocery list for the week.
Beth Pierce
Thanks Janessa! Enjoy!
Dannii
This chicken was deliciously crispy and perfectly cooked.
Beth Pierce
Thank you, Danni!
Erin | Dinners, Dishes and Dessert
Such a fantastic dish! We loved it! Thanks for sharing the recipe.
Katherine
This is such a great version of classic chicken schnitzel!
Lisa
This is a terrific dinner! We loved these crispy chicken cutlets!
Tara
Such a comforting meal, especially when paired with Spätzle! I love that crispy texture and how easily it comes together.
Beth Pierce
Thanks, Tara! So glad that you enjoyed it!
Andrea
I really love the crispy and flavorful outside of this Chicken Schnitzel. It was amazing! Can’t wait to make this again for my family. They really enjoyed it.
Suja md
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
VICTOR
5 STARS !!!!!!!!!!