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 Do You Use for 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 Do You Make a 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.
What Do You Serve Schnitzel With
Serve 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.
Looking for More Recipes? Try These:
- Pork Schnitzel
- Garlic Butter Steak Bites
- Beef and Broccoli Stir Fry
- Lemon Chicken Piccata
- Oven Roasted Chicken Shawarma
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Chicken Schnitzel
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
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
Nutrition Information:
Lorena Mendizabal says
Thank you for chichen Schnitzel recipe, my brother-in-law is German. He is sad when he learns I cook some dishes from different countries but until now no German food.
Gina P says
This is the second time I have made this. Once with Panko and last night with Italian seasoned bread crumbs. Both delicious in their own right.
My family loves it and it is in my permanent rotation!
jo says
Glad you liked the schnitzel! Both work, you’re right.
Ray juray says
Looksgreat cant wait to try it.
Brenna Montesino says
Best chicken recipe we’ve found! The Dijon mustard is key. Thank you for such a great, easy recipe!
Gail says
Used this as a base idea for two pieces of chicken breast and used Italian seasoned bread crumbs. My husband went crazy over the chicken and crockpot scalloped potatoes we had for dinner. Didn’t use the lemon as we don’t have them on hand.
Thanks, will use this again very soon.
Alma says
This chicken recipe has moved to the very top of my recipe box. I made it for dinner last night and it couldn’t be easier. It’s quick and delicious. This will be a weekly rotation in my house.
June C Long says
Could you use gluten-free bread crumbs?
Joanna Cismaru says
I’m sure they’d work must fine!
Jennifer says
I made this for dinner tonight and they were delicious! I add a hard of oregano to the panko to give the breading just a touch more flavour. Made them in a non stick skillet with less oil and they were crispy and tender. This one will definitely become a family favourite as we love schnitzel!
Tracey says
Absolutely delicious! I should’ve pounded the chicken thinner, but it still came out ok. Finished it in the oven for 10-15 minutes once nicely browned. Lemon was perfect finishing touch, and we love dijon so enjoyed that, too. Leftovers were equally delish on top of a salad and also as the base for a buffalo chicken sandwich on grilled Tuscan Pane. Yum! A keeper!