Looking for more crispy chicken recipes? Try parmesan crusted chicken, chicken Milanese, and chicken cutlets. If crispy and juicy chicken is something you enjoy, my chicken schnitzel recipe is one for the books. It’s my childhood staple that’s been perfected (thanks, Mom!) and one that’s a weekly dinner staple in my home!
What is chicken schnitzel?
Schnitzels are essentially thin slices of meat that have been breaded and fried to make them crispy. While there is veal, pork, and eggplant schnitzel, the most common is made with chicken breast fillets. Here are some reasons why I LOVE this recipe:
Only 6 ingredients. You only need six everyday ingredients to make one of the most famous European dishes. Cooks in 10 minutes. As the chicken fillets for schnitzel are very thin, they take only a few minutes to cook. The total time for this entire recipe is less than 15 minutes. Freezer-friendly. You can bread as many chicken fillets as you like and freeze them, uncooked, for later. Three cooking options. While I prefer the drying method due to tradition, I’ve tested my original recipe in both the air fryer and the oven, so you have options!
What is chicken schnitzel made from?
Chicken. Chicken schnitzel is made with boneless and skinless chicken breasts. Cut the chicken breasts diagonally to get thinner cuts. All-purpose flour. Dredging chicken fillets in flour helps get rid of any extra moisture and achieve crispy results. Flour also helps the egg mixture adhere to the chicken. Eggs. Dipping the chicken in beaten eggs ensures that the breadcrumbs don’t fall off. Breadcrumbs. The final coating provides the crispiness of the schnitzels. I like using panko breadcrumbs, but standard breadcrumbs also work. Oil. To fry the chicken fillets. Opt for an oil with a high smoke point like vegetable oil or canola oil. Salt and pepper. To taste. Lemon. Fresh lemon wedges or a squeeze of lemon juice to serve.
How to make chicken schnitzel
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Pound the chicken. Cut skinless and boneless chicken breasts in half diagonally. Place the fillets between saran wrap or two sheets of parchment paper and pound them with a meat mallet or rolling pin until the chicken breasts are ¼ inch thick. Step 2- Bread the chicken. Get three shallow bowls. In one bowl, mix flour with salt and black pepper. Crack the eggs in the second bowl and give them a good whisk. Add the bread crumbs to the last bowl. Dredge each chicken fillet in the flour mix, followed by the eggs, and the bread crumbs. Step 3- Fry. Add cooking oil to a deep, non-stick pan or skillet. Once hot, fry the breaded chicken fillets for 4 minutes per side until golden brown. Step 4- Rest then serve. Remove the schnitzels from the pan and place them on a wire rack to get them extra crispy. Serve with sliced lemons.
Alternative cooking methods
As mentioned earlier, I’ve tested this recipe in the oven and the air fryer so you can cut back on the oil and added fat. Here is how: Oven method: Simply place the breaded chicken on a lined baking sheet and bake at 180C/350F for 25-30 minutes, flipping halfway through. Air fryer method: Similar to air fryer chicken cutlets, once the chicken is breaded, place them in a greased air fryer basket and air fry at 200C/400F for 15 minutes, flipping halfway through. Remember, for each option, the easiest way to check if the chicken is cooked is to check it’s internal temperature. As per the FDA requirements, chicken is safe to eat once it reaches an internal temp of 165F.
Recipe tips and variations
My #1 tip when deep frying or frying meat is to check the temperature of the oil. The ideal temperature should be between 325F and 375F. Frying the chicken anything below that will result in greasy chicken as opposed to crispy chicken. Don’t put freshly fried chicken schnitzels on paper towels. While paper towels absorb the extra oil, they tend to make the schnitzels slightly soggy. I recommend always using a wire rack (see my spicy chicken sandwich or chicken katsu). Mix a tablespoon of Dijon mustard with the beaten eggs or brush it on the chicken fillets before seasoning them. This will give the schnitzels a mild mustardy kick. Don’t skimp on salt and pepper. Season the fillets generously on both sides to avoid bland chicken.
Storage and make-ahead instructions
To store: Place leftovers in an airtight container in the fridge for up to 3 days. To make ahead: I love to freeze the prepped schnitzels (uncooked) in advance. Once breaded, wrap them in parchment paper and store them in the freezer for up to 6 months. You can fry them directly from frozen; just increase the cooking time by two minutes. To freeze: While uncooked chicken schnitzels freeze better, you can freeze them cooked too. Wrap each schnitzel in food wrap and freeze for up to 3 months. To reheat: Whether you have had them in the fridge or the freezer, the best way to reheat chicken schnitzels is in the oven. Don’t reheat the chicken in the microwave to prevent them from getting soggy.
Serving suggestions
I typically serve these for my family with plenty of vegetables and some form of potato.
Air Fryer baked potatoes– Air fried, so they cook in a fraction of the time. Air fryer baked sweet potatoes– Like above, but just the sweet version. Mashed cauliflower– This makes a fabulous low-carb mashed potato alternative. Air fryer sweet potato fries– Crispy and without all the excess oil. Scalloped potatoes– Comfort food x 100.
Originally published November 2022, updated March 2024
