Learn how to make Chicken Schnitzel that’s crispy, juicy, extra crunchy and quick to prepare. A family favorite that’s impressive and delicious!
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 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.
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:
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.
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Chicken Schnitzel
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
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
- The plastic bag or wrap will help prevent splattering the counter all yourself.Â
- I like to use Panko breadcrumbs whenever I make schnitzel because the schnitzel always turns out extra crispy.
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?
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.
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:)
It was amazing. A new favorite.
It was very good, but I think I would add something like capers the next time I make this for some texture and brininess.
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.
So glad you liked it! It’s a favorite in your house as well 🙂
Very very tasty! Don’t skip the Dijon mustard! It makes all the difference!
This is a delicious recipe. The Dijon mustard really gives it the full flavour.
Thank you Chef!
My family loved this! Thanks so much for posting<3
Making this for dinner tomorrow(National Wiener Schnitzel Day).
It sounds delicious- will let you know how it turns out.
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.
Glad to hear you loved it!
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!
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.
Yes, I’d strongly recommend that.
You’ll love it!
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.