Chicken Schnitzel
Crispy, golden-brown chicken cutlets, pounded thin and pan-fried to perfection. This German-American classic is incredibly satisfying and surprisingly easy to make at home, perfect for a weeknight dinner.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Chicken Cutlets (5 minutes)
- b.Place a chicken breast between two sheets of plastic wrap or parchment paper to prevent tearing.
- c.Using the flat side of a meat mallet or a heavy rolling pin, pound the chicken evenly until it is about 1/4-inch thick. Start from the center and work your way out.
- d.Repeat with the remaining chicken breasts and pat each one dry with a paper towel.
- 2
Step 2
- a.Set Up the Breading Station (3 minutes)
- b.Arrange three shallow dishes or plates in a row.
- c.In the first dish, combine the all-purpose flour, salt, black pepper, and paprika. Whisk to mix.
- d.In the second dish, crack the eggs and whisk them lightly with a fork until smooth.
- e.In the third dish, spread out the panko breadcrumbs.
- 3
Step 3
- a.Bread the Chicken (4 minutes)
- b.Working with one cutlet at a time, dredge it in the seasoned flour, making sure to coat both sides. Gently shake off any excess flour.
- c.Next, dip the floured chicken into the egg wash, allowing any excess to drip back into the dish.
- d.Finally, press the chicken firmly into the panko breadcrumbs, ensuring a complete and even coating on both sides. Set the breaded cutlet on a clean plate or wire rack.
- 4
Step 4
- a.Fry the Schnitzel (15 minutes)
- b.Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/4 to 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C), or until a breadcrumb dropped in sizzles instantly.
- c.Carefully place 1 or 2 breaded cutlets into the hot oil, ensuring not to overcrowd the pan. The schnitzel should 'swim' in the oil.
- d.Fry for about 3-4 minutes per side, until deep golden brown and crispy. The internal temperature should reach 165°F (74°C).
- e.Using tongs, remove the cooked schnitzel and transfer it to a wire rack to drain. This keeps the bottom crispy. Sprinkle immediately with a pinch of salt.
- f.Repeat with the remaining chicken, adding more oil if needed and allowing it to come back to temperature between batches.
- 5
Step 5
- a.Garnish and Serve (3 minutes)
- b.Sprinkle the hot, crispy schnitzel with freshly chopped parsley.
- c.Serve immediately with lemon wedges on the side for squeezing over the top just before eating.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pounding the chicken to an even 1/4-inch thickness is the most important step for a tender, quick-cooking schnitzel.
- 2For a clean breading process, use one hand for the dry ingredients (flour, breadcrumbs) and the other hand for the wet ingredient (egg).
- 3Ensure your oil is hot enough before adding the chicken. If the oil isn't hot, the breading will absorb too much and become greasy.
- 4Fry in batches to avoid overcrowding the pan, which lowers the oil temperature and results in soggy, not crispy, schnitzel.
- 5To keep cooked schnitzel warm while frying the rest, place them on a wire rack set over a baking sheet in a 200°F (95°C) oven.
- 6Serve immediately for the best texture. Schnitzel loses its signature crispiness as it cools.
Adapt it for your goals.
Pork Schnitzel (Schweineschnitzel)
For a more traditional German version, substitute the chicken with thin, boneless pork chops, pounded to the same 1/4-inch thickness.
Veal Schnitzel (Wiener Schnitzel)Veal Schnitzel (Wiener Schnitzel)
Use veal cutlets for the authentic Austrian Wiener Schnitzel. The cooking process remains the same.
Spicy SchnitzelSpicy Schnitzel
Add 1/2 teaspoon of cayenne pepper or chili powder to the flour mixture for a spicy kick.
Herb Crusted SchnitzelHerb-Crusted Schnitzel
Mix 2 tablespoons of finely chopped fresh herbs (like parsley, chives, and thyme) or 2 teaspoons of dried Italian herbs into the panko breadcrumbs for extra flavor.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.
Provides Essential B Vitamins
Chicken breast is rich in B vitamins like niacin (B3) and vitamin B6, which are crucial for converting food into energy, supporting brain function, and forming red blood cells.
Rich in Selenium
This dish provides selenium, a powerful antioxidant mineral that helps protect cells from damage, supports thyroid health, and boosts the immune system.
Frequently asked questions
Chicken schnitzel can be part of a balanced diet. Chicken itself is a fantastic source of lean protein. However, because it is pan-fried in oil, it is higher in fat and calories than grilled or baked chicken. To make it a healthier meal, serve it with a large side of fresh salad or steamed vegetables.