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Chicken Lunch Dinner Air Fryer
4.5 from 175 votes

Chicken Schnitzel

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/11/22 75 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for chicken schnitzel.

Learn how to make Chicken Schnitzel that’s crispy, juicy, extra crunchy and quick to prepare. A family favorite that’s impressive and delicious!

a chicken schnitzel on a plate with mashed potatoes and lemon wedges.
Table of Contents Open
  • Chicken Schnitzel Highlights
  • Ingredients You’ll Need
  • How To Make Chicken Schnitzel
  • Can You Make Schnitzel In An Air Fryer?
  • What is Schnitzel
  • What Kind Of Meat Is Used When Making Schnitzel
  • Serve Schnitzel With
    • Mashed Potatoes
    • Homemade Spaetzle
    • The Ultimate Parmesan Roasted Broccoli
    • Avocado Salad
  • Expert Tips
  • Leftovers
  • Freezing
  • More Great Recipes To Try
  • Chicken Schnitzel
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Schnitzel is something I grew up with, it was one of those dishes that was a staple at our house. The great thing about schnitzel is that it can be made with any kind of meat, I have made it with pork before, with veal and as seen here with chicken.

Chicken Schnitzel Highlights

  1. Super Crispy Chicken. If you love crispy chicken, then this schnitzel is for you. This schnitzel is first dredged through seasoned flour, eggs and finally panko breadcrumbs then fried to a crispy perfection.
  2. Juicy And Tender. While crispy on the outside, this chicken schnitzel is extremely juicy and tender on the inside.
  3. Quick And Easy. Once you prep the chicken and dredge it through flour, eggs and breadcrumbs, it fries super quick making this an incredibly easy and quick dish!

Ingredients You’ll Need

overhead shot of ingredients needed to make chicken schnitzel.
  1. Chicken – You’ll need boneless skinless chicken breasts with the tenders removed, this will make it easier to get nice flat pieces of chicken. You could use boneless skinless chicken thighs as well, if you choose.
  2. Flour – Flour is a must for this recipe. With the egg, it will bind those breadcrumbs to your chicken for a nice crispy schnitzel. You can use gluten-free flour if you want.
  3. Breadcrumbs – Traditionally these are done with regular breadcrumbs which is my favorite, but I prefer Panko because I find that give me a crispier schnitzel. Since regular Panko breadcrumbs are quite bigger crumbs, you can either pulse them in a food processor for a few seconds or place them in a ziploc bag. Use a rolling pin to roll over the bag to make the crumbs smaller and finer.
  4. Eggs – I used large eggs for this recipe. Since we’re using them to dredge the chicken, you can use any size or type that you have handy.
  5. Dijon Mustard – I like to add a little Dijon mustard to my eggs for a little tangy flavor.
  6. Salt And Pepper – You can season to your own preference.
  7. Vegetable Oil – You need an oil with a high smoke point to fry the schnitzel. Peanut, safflower, sunflower, or canola oil will work as well.

How To Make Chicken Schnitzel

detail process shots showing how to prep chicken to make schnitzel.
  1. Prep the chicken. Remove chicken tenders from breasts and save them for later use. Working with one piece of chicken breast at a time, place it in a ziploc plastic bag or between two sheets of plastic wrap. If using a plastic bag, partially close the bag, but not all the way to allow air to flow out. Use a meat mallet to pound out the meat using the flat side of the mallet, gently so you don’t tear the meat, until it’s about ¼-inch in thickness. Repeat with the rest of chicken breasts. Season the chicken breasts with salt and pepper. Set aside.
  2. Prep the dredge. In one shallow plate whisk the flour with 1 tsp salt and pepper. In another shallow plate whisk the breadcrumbs with 1 tsp salt and pepper and in another plate, whisk the eggs with 1 tsp salt, pepper and the Dijon mustard.
  3. Dredge the chicken. Place a rack on a baking sheet. Place all plates next to each other like on an assembly line. Start by coating the chicken in the flour mixture first, shaking off any excess. Dip it into the egg mixture next, making sure it’s fully covered in egg, and lastly dredge it through the breadcrumb mixture. Place on the prepared baking sheet and repeat with the rest of the chicken.
  4. Fry the chicken. Heat about ½-inch of vegetable oil in a skillet over medium-high heat. Once the oil is hot enough (350F) place a schnitzel into the skillet and fry, the oil should sizzle. Usually I drop a breadcrumb to see if it sizzles. If your skillet is really big you may be able to fry two pieces of chicken at a time, otherwise don’t rush this process. I used a 10½-inch skillet, and was only able to fry one schnitzel at a time. Add more oil as necessary in between schnitzels. Fry for about 2 to 3 minutes per side or until the schnitzel is a deep golden brown. Transfer to a plate lined with paper towels or another baking sheet with a rack on top. Repeat with remaining chicken.
  5. Serve. Serve schnitzels with lemon wedges, Dijon mustard and I like to serve mine with mashed potatoes.
process shots showing how to fry chicken schnitzel.

Can You Make Schnitzel In An Air Fryer?

Yes, absolutely! As a matter of fact, I did myself and I have to say it comes out super crispy on the outside and juicy on the inside.

All you need do is follow the instructions to prep the chicken as stated in the recipe. Next, preheat your air fryer to 380°F.

Place the schnitzel in the air fryer basket and air fry for 7 to 8 minutes, flipping over half way through. If your air fryer basket is big enough, you can probably place 2 pieces of chicken in there, otherwise just do one at a time. Do open your air fryer basket before the timer is up to check on the chicken, and make sure it’s done to your liking.

a chicken schnitzel in the air fryer.

What is Schnitzel

Schnitzel is a popular German dish but I think it’s popular in pretty much all of Europe. It’s usually served with mashed potatoes or spaetzle but lemons and mustard are a must. Squeezing some lemon juice over the schnitzel is a must, it really does make all the difference in the world.

My favorite thing about making schnitzel is pounding the heck out of the meat. It’s a way to take out your frustrations, however try to do it in a gentle way, if that’s possible because you don’t want to tear the meat. But anyway, it’s a lot of fun, trust me.

What Kind Of Meat Is Used When Making Schnitzel

Traditionally schnitzel is made with thin pieces of veal chops. It’s not always easy to find veal in grocery stores, unless you go to a butcher.

However, I love using skinless boneless chicken breasts or pork tenderloin to make schnitzel.

freshly made chicken schnitzel on a platter with lemon wedges.

Serve Schnitzel With

creamy mashed potatoes in a white bowl garnished with parsley.
35 mins

Mashed Potatoes

side shot of homemade spaetzle in a white bowl garnished with parsley and freshly grated parmesan cheese
15 mins

Homemade Spaetzle

closeup of roasted broccoli on a baking sheet.
35 mins

The Ultimate Parmesan Roasted Broccoli

closeup of avocado salad in a black bowl.
15 mins

Avocado Salad

Expert Tips

  1. The plastic bag or wrap will help prevent splattering chicken juices over the counter or all over yourself.
  2. Work slow and deliberately when tenderizing the chicken so you don’t tear holes. Get them nice and thin but no thinner than¼-inch in thickness!
  3. Test your oil by dropping a breadcrumb or the end of a wooden spoon into the oil to see if it sizzles.
  4. Keep a close eye on your chicken as they fry. Adjust the heat as needed to make sure you get the perfect color.
a chicken schnitzel on a plate with mashed potatoes and lemon wedges.

Leftovers

Store leftover chicken schnitzel in an air tight container in the refrigerator for up to 2 days.

Freezing

You can actually freeze chicken schnitzel and it’s great for make ahead. Simply prepare the schnitzel as instructed and before you fry it you can actually place it on a baking sheet and flash freeze it for about a couple hours or until frozen solid. Remove the baking sheet from the freezer and place them in a freezer bag, then freeze for up to 3 months.

Defrost overnight in the fridge then fry as instructed.

You can even freeze the chicken schnitzel after being fried. Simply let it come to room temperature then wrap each chicken schnitzel in plastic wrap and place in an air tight container. Place in the freezer and freeze for up to 3 months.

freshly made chicken schnitzel on a platter with lemon wedges.

More Great Recipes To Try

  • Pork Schnitzel
  • Jägerschnitzel
  • Air Fryer Chicken Thighs
  • Crispy Chicken Cutlets
  • Air Fryer Chicken Breast

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a chicken schnitzel on a plate with mashed potatoes and lemon wedges.
Print
4.54 from 175 votes

Chicken Schnitzel

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Rate Recipe
Learn how to make Chicken Schnitzel that’s crispy, juicy, extra crunchy and quick to prepare. A family favorite that’s impressive and delicious!
8

Ingredients

  • 3 pounds chicken breasts (boneless and skinless)
  • 4 teaspoons salt (or to taste, divided)
  • 4 teaspoons black pepper (or to taste, divided)
  • 1 cup all-purpose flour
  • 2 cups breadcrumbs ((I used Panko))
  • 4 large eggs
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley (for garnish)
  • vegetable oil (for frying)

Serve with

  • lemon wedges
  • Dijon mustard

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prep the chicken. Remove chicken tenders from breasts and save them for later use. Working with one piece of chicken breast at a time, place it in a ziploc plastic bag or between two sheets of plastic wrap. If using a plastic bag, partially close the bag, but not all the way to allow air to flow out. Use a meat mallet to pound out the meat using the flat side of the mallet, gently so you don't tear the meat, until it's about ¼-inch in thickness. Repeat with the rest of chicken breasts. Season the chicken breasts with salt and pepper. Set aside.
  • Prep the dredge. In one shallow plate whisk the flour with 1 tsp salt and pepper. In another shallow plate whisk the breadcrumbs with 1 tsp salt and pepper and in another plate, whisk the eggs with 1 tsp salt, pepper and the Dijon mustard.
  • Dredge the chicken. Place a rack on a baking sheet. Place all plates next to each other like on an assembly line. Start by coating the chicken in the flour mixture first, shaking off any excess. Dip it into the egg mixture next, making sure it's fully covered in egg, and lastly dredge it through the breadcrumb mixture. Place on the prepared baking sheet and repeat with the rest of the chicken.
  • Fry the chicken. Heat about ½-inch of vegetable oil in a skillet over medium-high heat. Once the oil is hot enough (350F) place a schnitzel into the skillet and fry, the oil should sizzle. Usually I drop a breadcrumb to see if it sizzles. If your skillet is really big you may be able to fry two pieces of chicken at a time, otherwise don't rush this process. I used a 10½-inch skillet, and was only able to fry one schnitzel at a time. Add more oil as necessary in between schnitzels. Fry for about 2 to 3 minutes per side or until the schnitzel is a deep golden brown. Transfer to a plate lined with paper towels or another baking sheet with a rack on top. Repeat with remaining chicken.
  • Serve. Serve schnitzels with lemon wedges, Dijon mustard and I like to serve mine with mashed potatoes.

Video

Notes

  1. The plastic bag or wrap will help prevent splattering chicken juices over the counter or all over yourself.
  2. Work slow and deliberately when tenderizing the chicken so you don’t tear holes. Get them nice and thin but no thinner than¼-inch in thickness!
  3. Test your oil by dropping a breadcrumb or the end of a wooden spoon into the oil to see if it sizzles.
  4. Keep a close eye on your chicken as they fry. Adjust the heat as needed to make sure you get the perfect color.

Nutrition Information

Serving: 1schnitzelCalories: 339kcal (17%)Carbohydrates: 20g (7%)Protein: 43g (86%)Fat: 8g (12%)Saturated Fat: 2g (13%)Cholesterol: 201mg (67%)Sodium: 1600mg (70%)Potassium: 730mg (21%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 225IU (5%)Vitamin C: 2.6mg (3%)Calcium: 76mg (8%)Iron: 2.5mg (14%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a chicken schnitzel on a plate with mashed potatoes and lemon wedges.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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75 Comments
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Mina
Mina
Posted: 9 days ago

5 stars
I love that this recipe uses standard pantry items so I didn’t have to go shopping for any special ingredients. Good for a quick and easy dinner and you’re procrastinating on going grocery shopping. My husband and I both enjoyed it! Very easy to follow. I couldn’t get the chicken thin enough so I had to add a little cooking time, but everything else stayed the same. Thanks for this recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mina
Posted: 8 days ago

My pleasure, glad you enjoyed it!

0
Reply
JoJo
JoJo
Posted: 12 days ago

5 stars
This was my first time making schnitzel. I knew nothing about schnitzel except that it goes well with doorbells and sleigh bells and noodles! 🙂 My schnitzel turned out fabulous. Will definitely be making this again and again! Thanks for the great recipe, Jo!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  JoJo
Posted: 12 days ago

My pleasure, glad you liked it!

1
Reply
Mark
Mark
Posted: 1 month ago

5 stars
My first time making schnitzel and it turned out great…so crispy! And I loved that hint of mustard. Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mark
Posted: 1 month ago

My pleasure, glad you enjoyed it!

0
Reply
Jennifer lawrence
Jennifer lawrence
Posted: 3 months ago

5 stars
Made this tonight. Fussy eater wants it again tomorrow night. I added 2 tablespoons baking powder to make it extra crispy. Had it with wedges and Sweet Chilli Sauce. Yummy

3
Reply
Deborah Ludeke
Deborah Ludeke
Posted: 3 months ago

5 stars
Simple and delicious! The DJION MUSTARD in the eggs is a game changer! I also used lemon pepper in the flour dredge as I knew I was out of lemons for the juice. Was a nice touch.

0
Reply
Leslie Cotton
Leslie Cotton
Posted: 6 months ago

5 stars
I’d never tried mustard in the egg before, very nice! Thx

0
Reply
Debbie
Debbie
Posted: 10 months ago

5 stars
So delicious! I am so glad I made two batches so I could enjoy for this for a second time in a row tomorrow! The crumb texture is amazing. This is not a particularly quick dish, especially when you are making alongside another dish but it is very worth it. I will definitely be saving this!

0
Reply
Christine
Christine
Posted: 1 year ago

5 stars
I made this easy to follow recipe last night. DELICIOUS!!! Thank you, Joanna!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Christine
Posted: 1 year ago

My pleasure, so glad you like it!

0
Reply
Zoe Turner
Zoe Turner
Posted: 1 year ago

This sounds amazing and I can’t wait to try it! Have you tried it in the air fryer yet? If so, what temp and for how long? I’ve been trying to avoid frying things in oil in my house but I might make an exception for this

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Zoe Turner
Posted: 1 year ago

Yes, the details are under “Can You Make Schnitzel In An Air Fryer?”

0
Reply
Zoe Turner
Zoe Turner
Reply to  Joanna Cismaru
Posted: 1 year ago

Completely missed that section! Can’t wait to try it!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Zoe Turner
Posted: 1 year ago

Let me know how you like it!

0
Reply
Calum
Calum
Posted: 1 year ago

Recipe worked really well for me. I needed much less flower than in the recipe itself and needed to redo the eggs as i mixed them improperly. Regardless the chicken turned out really well. With the use of a seperate recipe for homemade potato wedges and coleslaw the meal went really well. thank you.

0
Reply
Gina
Gina
Posted: 1 year ago

5 stars
This was a big hit – loved it! Now I have a question: since we had some left over, how would you recommend reheating it so that it’s still crispy? In the oven?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gina
Posted: 1 year ago

So glad you enjoyed it, Gina! I would reheat it in the oven, probably best option to keep it crispy. I’d do it at 350F for about 10 to 15 minutes or until heated through.

0
Reply
Gina
Gina
Reply to  Joanna Cismaru
Posted: 1 year ago

Thank you! It wasn’t quite as crispy as when freshly made – probably to be expected- but still very good! It’s a keeper recipe:)

0
Reply
geri
geri
Posted: 2 years ago

5 stars
It was amazing. A new favorite.

1
Reply
Peg Kendrick
Peg Kendrick
Posted: 2 years ago

4 stars
It was very good, but I think I would add something like capers the next time I make this for some texture and brininess.

0
Reply
Sydney
Sydney
Posted: 2 years ago

5 stars
Made this for dinner last night and it was so good we decided this is what we’ll be having for Christmas dinner! Great with dijon and home made pickles.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Sydney
Posted: 2 years ago

So glad you liked it! It’s a favorite in your house as well 🙂

0
Reply
Wendy Philippi
Wendy Philippi
Posted: 2 years ago

5 stars
Very very tasty! Don’t skip the Dijon mustard! It makes all the difference!

1
Reply

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