Last updated on June 2nd, 2018 at 11:14 am
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. 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, but lemons are a must and of course mustard. 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.
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.
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.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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
Notes
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Nutrition
This was delicious the first night and the next day when it disappeared! It was hard keeping the family from grabbing cooked pieces while I was making it- it smelled so great! Little touches like the mustard made a big difference. Thanks, Jo!
I made this for the first time with spaetzle and it has easily become my favorite meal. Crispy, juicy, and surprisingly flavorul chicken. I followed the recipe exactly other than adding parsley flakes to the panko. Panko gives the chicken an amazing crunch and browns perfectly. Thanks for the recipe!
Oh my goodness this is a keeper recipe, Both my wife and I enjoyed it.
Made this dish for my family last night, and they loved it. Everyone agreed it was some of the best chicken they had ever eaten. I had only half the amount of panko bread crumbs that the recipe calls for, so I used seasoned bread crumbs for the rest needed. The chicken was tasty, moist, and tender, and we loved the hint of dijon mustard flavoring.
I’m notorious for making dry chicken. But this? This was a win! Delicious and juicy and crispy on the outside. I used Panko seasoned bread crumbs and it was great! I served over linguini and broccoli with garlic butter sauce and lemon wedges. Thanks so much for this!
Yay! No more dry chicken!
Why are the sodium and cholesterol levels so high In this? How can I make it with less cholesterol?
I only provide nutritional information as a guideline and I’m not an expert on certain diets. For specific diet guidelines it’s always best to consult with your doctor.
Very good! Tastes like my friend in Vienna’s schnitzel!
Can you buy the chicken already thin so you don’t have to smash it?
If you find pre-pounded chicken that works just fine. It’ll save you a few minutes in the kitchen.
This recipe is delicious! Turned out perfect!
Very easy to follow recipe. I used a little less salt and pepper. My family loved it. Will add this recipe to my rotation
So tasty and super easy. I served it with hot German potato salad.
Delicious! Served with parsleyed potatoes and red cabbage. Yum.
I had never had schnitzel before. I made it for dinner tonight and we really enjoyed it. My first one was quite dark, but I lowered the temperature for the rest and they looked right. The only thing I did differently was add some shredded Parmesan to the Panko. Really good, thanks.
I love schnitzel, but haven’t made it in a long time, so this is a wonderful reminder, also love that you’ve used chicken, nice change to my go to recipes, thank you!
Definitely one I will try.
I made this and did indeed use Panko. It was a super meal, and I am going to do this for Christmas dinner…..I never have good luck with Turkey or Roast beef. But this will look good and I will make it with yummy mashed potatoes flavored with cream and butter. A side dish of those multi-colored carrots cooked in honey. Will make cranberry sauce…should be easy and yet very festive..
Sounds like a perfect holiday dinner!
This looks amazing and I know I will be making it very soon for my family. Thank you for the recipe.
My pleasure, hope you like it!
Ah, this brings back memories from quite a few years ago when my neighbor, who had lived in Germany, made schnitzel for dinner. So good! This recipe sounds a great deal like hers and I’m so happy to have it! Thank you.
My pleasure!