This homemade Chicken Schnitzel is an absolute favorite in our house. Thinly sliced chicken, coated in breadcrumbs, and pan-fried to golden perfection. You’ll love the contrast between the crispy exterior and the juicy, tender chicken center, with a sprinkle of salt and a squeeze of fresh lemon on top.
Not only is it exciting to share this recipe because it’s a family favorite, but it’s also (drumroll, please)… the first recipe from my new Natasha’s Kitchen Cookbook, that I am sharing on my blog! We hope that you will enjoy this dish as much as we do.
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What is Schnitzel?
Schnitzel is typically a boneless meat cutlet (pork, veal, chicken), pounded thin, breaded, and lightly pan-fried, with a crispy coating sealing in the natural juices, creating the most tender meat under the crisp crust.
This recipe is a variation of our famous Pork Schnitzel. Chicken Schnitzel is said to have originated in Austria and is very common in Germany and Israel, but it seems that nearly every country has its own version, because who doesn’t love a good chicken dish?
The first time I made this, my daughter, who was 6 at the time, got up from the table mid-dinner to give me a hug. She said, “Thank you for making me this chicken, Mom,” and I just about melted. Later that night, in true 6-year-old fashion, she remembered the tasty chicken in her prayers and thanked God for it. It’s been in the regular rotation at our table ever since.
Chicken Schnitzel Video
Watch Natasha share how to make this recipe, straight from the Natasha’s Kitchen Cookbook. Once you see how simple it is to make this Chicken Schnitzel, it will become a regular in your kitchen too.
Ingredients
This Chicken Schnitzel recipe is so easy to make, with most of the ingredients going into the quick dredging process to create the signature crisp, golden brown crust.
- Chicken breasts – halved, boneless, and skinless, tenders removed if present
- Flour – all-purpose, to dredge the chicken
- Seasonings – use garlic salt, paprika, and black pepper to season the crust (here’s our giant pepper mill)
- Eggs – help bind the breadcrumbs to the chicken
- Panko breadcrumbs – to create the crisp outer crust
- Oil – light olive oil, canola oil, or any high-heat cooking oil
- Sea salt – we love a coarse salt to sprinkle on the hot chicken
- Lemon wedges – squeeze on top just before serving to elevate your crispy chicken with tangy citrus flavor
Variations and Substitutions
Variations – You can add fresh herbs like parsley or basil, garlic powder, or even a cup of grated parmesan cheese, to your breadcrumb mixture. You can also try adding 3 Tbs of Dijon mustard to your egg mixture for extra flavor. Get creative and try a different variation every time you make this dish.
Gluten-Free – You can easily substitute the flour for GF flour, but I have yet to find a GF breadcrumb that maintains its crispy texture after frying. You can substitute panko for gluten-free Kellog’s Corn Flakes, crushed into breadcrumb size (make sure it is the GF version, not all Corn Flakes are GF).
How to Cut Chicken into Cutlets?
Cutlets are ideal for frying because they cook at the same rate and pounding the chicken makes it more tender. Cut the chicken breasts in half lengthwise. Place cutlets between two sheets of plastic wrap or wax paper. Use a meat mallet, rolling pin, or the bottom of a heavy saucepan to pound the chicken thin, about ¼-inch. Cut each cutlet in half to make 8 pieces (they are easier to fry when they aren’t huge)
How to Make Chicken Schnitzel
- Chicken – Cut and pound your chicken into cutlets as directed (see above).
- Breading Stations – Set up three medium shallow bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.
- Dredge – Fully coat both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl, and finally, cover the chicken with bread crumbs. Repeat with the remaining cutlets. If time permits, let the breaded cutlets rest for 10 minutes and the breading will stick better when frying.
- Cook – Heat a large non-stick or cast iron pan over medium heat and add enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan with space between each piece. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Use a splatter screen to keep your stove clean.
- Finish – Transfer the cutlets to a paper towel-lined wire rack or plate. Immediately sprinkle the cutlets with salt. Repeat with the remaining cutlets, adding more oil as needed. To serve, garnish with parsley if desired and squeeze the lemon wedges over the top.
When is the chicken done cooking?
You can test the chicken for doneness one of two ways – If you slice a cutlet with a knife, it should not be pink in the center and the juices should run clear. You can also check by inserting an instant-read thermometer into the side of the cutlet and it should reach 165˚F when it’s cooked through.
Pro Tip:
The key to flavor with any fried food is to sprinkle it with salt as soon as it comes out of the oil. We also love a squeeze of fresh lemon juice over the crispy cutlet for good measure.
What to Serve with Chicken Schnitzel
This recipe is great year-round, and you can determine your sides based on the season or whether you need a cool summer meal or warm comfort food.
- As a main course – paired with potatoes (mashed potatoes, baked potato, or potato salad) and veggies.
- Sandwiches – use the chicken as a patty for Chicken Sandwiches topped with Coleslaw and pickles,
- Topping – slice into strips to use in a Chicken Cobb Salad or as a topping for Lemon Chicken Pasta
Make-Ahead
Schnitzel is best straight from the pan onto your plate to ensure that it has its signature crisp. Leftovers can be stored for 2-3 days in an airtight container.
- To Refrigerate: Let the cutlets cool on a wire rack to reduce moisture (which will prevent soggyness), place In an airtight container, and store for up to 3 days.
- To Reheat: Avoid the microwave and use an oven or air fryer to restore the crispness. Heat the oven to 350°F and cook for 10-15 minutes, flipping the schnitzels halfway through.
- To Make Ahead: You can prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for twenty-four hours or freeze for up to one month.
More Easy Chicken Recipes
If you love this Chicken Schnitzel recipe, then you won’t want to miss these other tasty, easy-to-make chicken dishes. P.S. In addition to this schnitzel, we also have some of our best-loved chicken recipes in our New Cookbook.
- Oven Baked Chicken Breast
- Cajun Chicken Pasta
- Lemon Chicken
- Chicken Tortilla Soup
- Air Fryer Chicken Wings
- Baked Chicken Breast
Chicken Schnitzel Recipe
Ingredients
- 1 1/2 lb 2 large boneless, skinless chicken breasts, halved
- 1/4 cup all-purpose flour
- 2 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- Extra light olive oil, or canola oil, or any high-heat cooking oil
- Coarse salt, to sprinkle on fried chicken
- Lemon wedges, for serving
Instructions
- Line a cutting board with plastic wrap. Place the chicken on the cutting board in a single layer and cover the cutlets with a second layer of plastic wrap. Use a meat mallet or a rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about 1⁄4 inch. Cut each cutlet in half.
- Set up three medium bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.
- Dredge both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean.
- Repeat with the remaining cutlets. Let the breaded cutlets rest for 10 minutes if time permits and the breading will stick better when frying.
- Heat a large non-stick or cast iron pan over medium heat and add just enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan, not crowding them. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Transfer the cutlets to a paper towel-lined plate and slice into one to test for doneness; the juices should run clear and the meat should no longer be pink. Immediately sprinkle the cutlets with salt.
- Repeat with the remaining cutlets, adding more oil as needed. To serve, squeeze the lemon wedges over the top.
Nutrition Per Serving
Filed Under
I had never made schnitzel before. I had never pounded chicken before! But I tried it. It turned out beautiful and totally delicious! I was quite amazed!
P.S. I thought there was too much garlic salt in the recipe -nope! It was the perfect amount. Thank you, Natasha for another wonderful recipe!
Hello from India!
This looks absolutely amazing! I’d like to make this for a party. So I was wondering that if I were to keep it ready until the frying step say an hour before the guests come, do I have to refrigerate it then? Or can I stay out till I’m ready to fry it?
Thanks for your help!
Hi Maneka, you sure can! I have full notes on this under the “Make-Ahead” section of the recipe post “To Make Ahead: You can prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for twenty-four hours or freeze for up to one month.” I hope this helps.
This was the first recipe I tried from the cookbook and it was a big hit with my family. Will definitely be making this again.
So happy to hear you loved it, Erica!
I made this Chicken Schnitzel last night 12-29 after getting your recipe suggestion in my email. I’m here to say(jmo) this was fantastic. I think what really jazzed it up was the drizzle of fresh hand squeezed lemon juice just before serving. Definitely will make again and Thank You for the email suggestion, it did not disappoint and so quick, tender, and juicy. P.S. I did add a pat of butter to the olive oil and amazing!
Was bland tasting. The salt should be added to chicken before and more spices to the breading. I had to add a lot of lemon and parmesan for the dish to have some taste. My son didn’t like it either.
HI Michele, bland chicken is usually due to under-seasoning, especially if excess flour is used – it can dilute the seasoning in the breading. Also, a sprinkle of salt after frying can make all the difference.
This is an absolute lie! Made this exactly to the recipe and the chicken was raw inside. It just burned the breadcrumbs. Spent all this time and money on supplies for nothing. Had to go out for dinner.
Hi Anna! I’m sorry to hear that. It sounds like the heat was too high which was burning the coating before the meat could cook. Also- be sure to evenly thinner layers of meat. If they are too thick, they will not cook through well.
Possibly the cutlets were too thick and the heat too high. Mine were crispy, juicy, and tender…definitely cooked through. Don’t give up and maybe try again?! 🙂
I had little time before my husband would be home from work so I just whipped these up. Fantastic! Used ingredients I had, easy to make. Thanks Natasha!
I’ve made this a few times. Its really good. I just buy the thinly sliced chicken breast.
The lemon is so good!
Wow! So delicious! I only had Italian Panko bread crumbs on hand. It worked beautifully. The family loved this with a side of mashed potatoes and asparagus.
Another fantastic recipe. My family loved it and this is the second time I’m making it. I’ve been following you for a few years and I love all your recipes. Thank you for posting. CindyD
I made the chicken schnitzel for the first time and it is now a family favourite, fabulous!
Great to hear that this is now your family’s favorite!
I love all of your recipes, the schnitzel recipe was the best ever.
MMmmMm delicious:) I followed the recipe to a T and added the Dijon to the eggs. I made sure to squeeze lemon and sprinkle salt right away. My first time making schnitzel and it won’t be the last. Thank you
This was a real hit for dinner! I try a lot of recipes and this was a definite thumbs up from my family. Didn’t have panko so I used plain breadcrumbs and they were still crunchy and delicious.
That’s wonderful Kathy. Thank you for sharing that with me.
I made this chicken today, so easy and so delicious!! My first time making schnitzel but it will definitely not be the last!
That’s wonderful to hear, Karen!
We love all of your recipes and it’s a pleasure to cook it. I follow you since many years now and you became my recommendation!
Just to know : do we cook it before freezing OR we put the chicken into bowl 1, 2 and 3 and we freeze?
Thank you from a French Family
Hi Yael! Yes, you can prep up to the frying step and then store them between parchment paper and freeze.
This recipe is so delicious! I’ve made this many times now and my entire family loves it. It’s one of my favorite recipes in your cookbook. Thank you Natasha!
You’re so welcome, Hazel. Thank you so much for your great comments and review. We appreciate it.
I made this recipe tonight for dinner & it was delicious.
Do you think leftovers can be frozen without compromising the flavour?
I imagine that will be fine!
My tummy is so happy. Just devoured this for dinner. We had it with steamed broccoli and garlic bread. And I’m so happy I have leftovers to take for lunch tomorrow. It’s so crispy and tasty!
Do you have a sour dough bread recipe? I love all your recipes. I was nice to use your cookbook while making this tonight.
Thank you so much for sharing, we’re very happy to know that you loved this recipe a lot! Not at the moment but feel free to check my Bread Recipes Category here.