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Home / Recipes

Chicken Schnitzel

45 minutes
4.54 from 120 votes
54 Comments
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by: Joanna Cismaru
01.21.19

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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 platter of Chicken Schnitzel with lemon wedges and parsley

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.

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 do you use

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.

Overhead of a platter of Chicken Schnitzel with lemon wedges and parsley

How to make Chicken Schnitzel

To make chicken schnitzel you make it the same way you would make a veal schnitzel or pork schnitzel. Pound the chicken out so that it’s very thin, about 1/4 of an inch in thickness.

You then bread the chicken by first dredging it through flour, then egg wash and finally breadcrumbs. Fry the chicken schnitzel in a hot skillet with about 1/4 inch of oil, on both sides.

You could always deep fry this, and I’ve seen them deep fried in restaurants, but it really isn’t necessary. Simply pour a bit of oil at the bottom of a skillet, enough that the oil comes half way up the schnitzel but not fully submerged in it. They also don’t take very long to fry either because the meat is thin, but you always end up with juicy meat and really crispy on the outside.

How to serve

Serve chicken schnitzel with these sides:

  • Mashed Potatoes
  • Potato Salad
  • Baked Potatoes
  • Roasted Potatoes
  • Spaetzle

I really love sharing these recipes that I grew up with you, because they are my favorites and staples at my house and I hope you’re enjoying them as well.

Chicken Schnitzel served on a plate with lemon wedges and mustard

More Recipes To Try:

  • Pork Schnitzel
  • Cheese and Prosciutto Stuffed Chicken Breasts
  • Easy Chicken Stir Fry
  • Cheesy Chicken Pasta Bake
  • Tomato Basil Salad

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side view shot of chicken schnitzels on a serving plate garnished with lemon wedges

Chicken Schnitzel

4.54 from 120 votes
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
Learn how to make Chicken Schnitzel that’s crispy, juicy, extra crunchy and quick to prepare. A family favorite that’s impressive and delicious!

Ingredients

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

Serve with

  • lemon wedges
  • Dijon mustard
US Customary – Metric

Instructions

  • 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 1/4″ in thickness. Repeat with the rest of chicken breasts.
  • Season the chicken breasts with salt and pepper. Set aside.
  • 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. In another shallow plate, whisk the eggs with 1 tsp salt, pepper and the Dijon mustard.
  • 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 a plate and repeat with the rest of the chicken.
  • Heat about 1/4 cup of vegetable oil in a skillet over medium-high heat. Once the oil is hot enough 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. I used a 10 1/2 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. Repeat with remaining chicken.
  • Serve schnitzels with lemon wedges, Dijon mustard and I like to serve mine with mashed potatoes.

Video

Recipe Notes

  1. The plastic bag or wrap will help prevent splattering the counter all yourself. 
  2. I like to use Panko breadcrumbs whenever I make schnitzel because the schnitzel always turns out extra crispy.

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%)
Course:Main Course
Cuisine:German
Keyword:chicken, german recipes, schnitzel
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet 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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Comments

  1. Peg Kendrick says

    January 31, 2021 at 6:39 pm

    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.

    Reply
  2. Sydney says

    December 9, 2020 at 8:03 am

    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.

    Reply
    • Jo Cooks Team says

      December 9, 2020 at 8:09 am

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

      Reply
  3. Wendy Philippi says

    November 5, 2020 at 7:42 am

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

    Reply
  4. Marc says

    October 4, 2020 at 5:32 am

    5 stars
    This is a delicious recipe. The Dijon mustard really gives it the full flavour.

    Thank you Chef!

    Reply
  5. Christine says

    September 18, 2020 at 1:01 pm

    5 stars
    My family loved this! Thanks so much for posting<3

    Reply
  6. Chrissy says

    September 8, 2020 at 6:52 pm

    Making this for dinner tomorrow(National Wiener Schnitzel Day).
    It sounds delicious- will let you know how it turns out.

    Reply
  7. Peppi D says

    September 1, 2020 at 9:56 am

    5 stars
    I loved this recipe so much! Its basically how i would have made it but i need a recipe to follow. Mustard is a new to me twist. New classic.

    Reply
    • jo says

      September 1, 2020 at 11:51 am

      Glad to hear you loved it!

      Reply
  8. Mary Jo says

    August 21, 2020 at 8:13 am

    Oh my I’m excited to try this. I’ve always looked at schnitzel as some complicated thing but this looks simple! I always enjoy having hot potato salad and sauerkraut at the restaurants, so I think I will make it with those!

    Reply
    • Mary Jo says

      August 21, 2020 at 8:17 am

      PS. The chicken breasts I buy are often pretty large and thick. I wonder if cutting in half before pounding would be a good idea.

      Reply
      • jo says

        August 21, 2020 at 8:51 am

        Yes, I’d strongly recommend that.

    • jo says

      August 21, 2020 at 8:51 am

      You’ll love it!

      Reply
  9. Kareen Kakouris says

    May 16, 2020 at 9:07 am

    Jo! I love cooking and I’m telling you, this recipe was so delicious. The important elements that contributed to the lovely taste was the mustard in the egg dip and if course, the level of very hot oil in the pan. I also salted my chicken breasts for a few hours before cooking and quickly rinced and dried them before dipping. Great recipe! Everyone loved it. It’s a keeper! Thank you.

    Reply
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