Chicken schnitzel is a traditional German dish that features thinly pounded chicken cutlets that have been coated in breadcrumbs and fried. It is extra-crispy, juicy, and loaded with flavor. Plus, it will be on your table in under 20 minutes!
There's a reason why chicken schnitzel is so popular in Europe - it is delicious! It is fantastic comfort food that is completely kid-approved.
I feel like I can pair it with practically any side dish and still have a winning meal! Trust me, as soon as you try this recipe it will be added to your weekly dinner rotation!
🌎 Origin of Chicken Schnitzel
If you've ever heard of schnitzel before, you know that it is a popular German dish! However, this dish actually originated in Austria. In fact, weiner schnitzel is a national dish in Austria!
For chicken schnitzel specifically, some believe that it may have originally been served in Israel. Schnitzel was brought to Israel from Europe by Jews, however, it was not easy to come across veal (which is the protein commonly used in schnitzel). As a result, many people used chicken or turkey to make schnitzel instead!
🥘 Ingredients
This ingredient list is super simple! If you already have chicken breasts in your fridge or freezer- it is possible that you have all of the ingredients!
- Eggs - 2 large eggs that have been beaten.
- Breadcrumbs - 1 cup of breadcrumbs. You can use either plain breadcrumbs or panko.
- Salt - 1 teaspoon of salt.
- Pepper - 1 teaspoon of ground black pepper.
- Oil - Vegetable oil for frying. You'll need enough to fill your skillet ½-1 inch deep.
- Chicken Breasts - 1 pound of chicken breasts that have been halved and then pounded into thin cutlets.
- Lemon (optional) - 1 lemon that has been cut into wedges for garnish.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Chicken Schnitzel
This chicken dish will be ready to enjoy in under 20 minutes! Just grab a heavy-bottom skillet, some silicone tongs, and a wire cooling rack!
If you are needing to serve more than 4 people, simply use more than 1 pound of chicken breasts and adjust the ingredients accordingly!
- Make a dredging station. Add your 2 eggs to a small mixing bowl and whisk them together. In a separate shallow bowl, add in your 1 cup of breadcrumbs and 1 teaspoon each of salt and pepper, and mix gently to combine.
- Heat oil. In a heavy-bottomed skillet or Dutch oven, add ½-1 inch of vegetable oil and heat it to 350°F (175°C). Alternatively, if you have one, you can use a deep fryer.
- Coat the chicken with eggs. Using your dredging station, place 1 pound of chicken cutlets into the beaten eggs and knead until fully coated.
- Press into the breadcrumbs. Remove the chicken from the eggs, allow the excess to drip off, and then gently press the chicken into the breadcrumbs. Turn and make sure that the chicken is evenly coated.
- Fry the chicken. Work in batches so that you do not overcrowd your frying skillet. Use tongs to gently and carefully place the coated chicken cutlets into the hot oil. Cook the chicken until no pink remains on the inside and the outside has turned a golden-brown color, about 3-4 minutes per side.
- Drain the chicken. Once done, place the fried chicken onto a wire cooling rack placed over a baking dish lined with paper towels (*see note). Allow to drain and then serve with a lemon wedge.
Serve your crispy chicken alongside some Instant Pot mashed potatoes for a complete meal! For more German-inspired dishes, check out my list of Oktoberfest recipes! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Avoid draining fried food by placing it directly onto paper towels. This will steam the food and cause it to get soggy.
- Skip the oil to make this dish healthier! To bake your schnitzel in the oven, bake at 400°F (200°C) for 15 - 20 mins. This time may vary based on how thick your chicken cutlets were after being pounded. Use an elevated rack (coated with non-stick cooking spray) over a rimmed baking sheet so the chicken is wonderfully crispy.
🥡 Storing & Reheating
Place any leftover chicken schnitzel into a shallow, airtight container and refrigerate for up to 4 days.
Raw, breaded schnitzels can be wrapped in cling film and frozen in a freezer storage bag for an easy make-ahead meal. Cooked chicken schnitzel also freezes well, but is not as crispy once thawed and reheated.
Flash freeze the schnitzels on a parchment paper-lined baking sheet then store in layers, using parchment paper between the schnitzels. Frozen schnitzels are best used within 4-6 weeks to reduce the taste and quality loss.
Reheating Chicken Schnitzels
Use your air fryer to reheat your chicken at 375°F (190°C). Reheat for about 4 minutes, making sure to flip halfway. Alternatively, you can preheat your oven to 400°F (205°C).
While the oven is preheating, take the chicken out of the fridge and allow it to come to room temperature. Place chicken onto a wire rack over a baking dish and pop it into the oven for about 15 minutes, or until thoroughly heated.
❓ Recipe FAQs
Of course! Baking is a healthier alternative to frying and is still amazingly tasty! Prepare the chicken as directed and then bake at 400°F (200°C) for 15 - 20 mins (the time will vary depending on the thickness of the chicken).
Spray an elevated rack with non-stick cooking spray and place it over a rimmed baking sheet so it comes out nice and crispy.
Chicken schnitzel and fried chicken are very similar, but still do have some differences. Obviously, the two dishes are from different regions (schnitzel from Europe and fried chicken from America).
One key difference is that schnitzel involves pounding the chicken cutlets until they are thin whereas fried chicken does not require this step. Additionally, fried chicken also commonly uses seasoned flour as part of the coating process, while schnitzel uses eggs and breadcrumbs.
Schnitzel tastes great with so many different side dishes! You can try it with boiled potatoes, German potato salad, Southern coleslaw, or chicken gravy!
🐔 Best Chicken Recipes To Make
- Instant Pot Chicken Drumsticks - Use your Instant Pot or pressure cooker for an effortless drumstick meal!
- Bag Roasted Chicken - This recipe makes an entire roasted chicken using just an oven-roasting bag!
- Roasted Sasso Chicken - Sasso chicken is a breed of chicken that is incredibly delicious.
- Smoked Spatchcock Chicken - Check out how to spatchcock a chicken, and then cook it in your smoker!
- Baked Chicken Wings - This tasty appetizer is perfect for game days or hanging out with friends!
- Chicken Marsala - For a lovely Italian dinner at home, this chicken dish is loaded with rich and creamy Marsala sauce!
- Panda Express Firecracker Chicken Breast
- Panda Express Honey Sesame Chicken
- Panda Express Black Pepper Chicken
- Cracker Barrel Broccoli Cheddar Chicken
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📖 Recipe Card
Chicken Schnitzel
Ingredients
- 2 large eggs (beaten)
- 1 cup breadcrumbs (plain or panko breadcrumbs)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- vegetable oil (for frying)
- 1 lb chicken breasts (halved and pounded into thin cutlets)
- 1 lemon (cut into wedges for garnish, optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add your eggs to a small mixing bowl and whisk them together. In a separate shallow bowl, add in your breadcrumbs, salt, and pepper and mix gently to combine.
- In a heavy-bottomed skillet or Dutch oven, add ½-1 inch of vegetable oil and heat it to 350°F (175°C). Alternatively, if you have one, you can use a deep fryer.
- Using your dredging station, place chicken cutlets into the beaten eggs and knead until fully coated.
- Remove the chicken from the eggs, allow the excess to drip off, and then gently press the chicken into the breadcrumbs. Turn and make sure that the chicken is evenly coated.
- Work in batches so that you do not overcrowd your frying skillet. Use tongs to gently and carefully place the coated chicken cutlets into the hot oil. Cook the chicken until no pink remains on the inside and the outside has turned a golden-brown color, about 3-4 minutes per side.
- Once done, place the fried chicken onto a wire cooling rack placed over a baking dish lined with paper towels (*see note). Allow to drain and then serve with a lemon wedge.
Notes
- Avoid draining fried food by placing it directly onto paper towels. This will steam the food and cause it to get soggy.
- Skip the oil to make this dish healthier! To bake your schnitzel in the oven, bake at 400°F (200°C) for 15 - 20 mins. This time may vary based on how thick your chicken cutlets were after being pounded. Use an elevated rack (coated with non-stick cooking spray) over a rimmed baking sheet so the chicken is wonderfully crispy.
- To store: Place any leftover chicken schnitzel into a shallow, airtight container and refrigerate for up to 4 days.
- To freeze: Raw, breaded schnitzels can be wrapped in cling film and frozen in a freezer storage bag for an easy make-ahead meal. Cooked chicken schnitzel also freezes well, but is not as crispy once thawed and reheated. Flash freeze the schnitzels on a parchment paper-lined baking sheet then store in layers, using parchment paper between the schnitzels. Frozen schnitzels are best used within 4-6 weeks to reduce the taste and quality loss.
- To reheat: Use your air fryer to reheat your chicken at 375°F (190°C). Reheat for about 4 minutes, making sure to flip halfway. Alternatively, you can preheat your oven to 400°F (205°C). While the oven is preheating, take the chicken out of the fridge and allow it to come to room temperature. Place chicken onto a wire rack over a baking dish and pop it into the oven for about 15 minutes, or until thoroughly heated.
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