If you’re craving dinner that’s crispy, golden, and downright delicious, you’ve come to the right place. This Crispy Chicken Schnitzel Recipe is one of those dishes that always feels like a celebration—even on a weeknight. I’ve made it a bajillion times, and every time it comes out with that perfect crunch and juicy inside that’ll have you licking your fingers. Stick around because I’m sharing all my best tips to get it just right.
Why You’ll Love This Recipe
- Super Crispy Crust: Thanks to panko breadcrumbs and a double dredging method, you get that irresistible crunch every time.
- Juicy & Thin Chicken: Pound the chicken thin for even cooking and tenderness that melts in your mouth.
- Simple Ingredients: You likely have everything in your pantry, making this recipe fuss-free and fast.
- Family Favorite: I’ve fed this to picky kids and adults alike, and I’m confident you’ll get rave reviews too.
Ingredients & Why They Work
The magic of this Crispy Chicken Schnitzel Recipe lies in the harmony between crispy coatings and juicy chicken. Each ingredient plays a special role to get that perfect balance of crunch and flavor, plus the bright lemon wedges add freshness that cuts through nicely.
- Chicken breasts: Pounding these thin ensures quick, even cooking and tender bites without drying out.
- Panko bread crumbs: These Japanese-style crumbs are super light and crispier than regular breadcrumbs, creating that signature crunch I love.
- All-purpose flour: Helps the egg adhere better and forms a base coating before the panko layer.
- Eggs: Mixed with mustard and garlic powder, they pack extra flavor and act as a glue for the panko.
- Dijon mustard: Adds subtle tanginess and depth to the egg wash—it’s a little secret that elevates the flavor.
- Garlic powder: Keeps the flavor complex without overpowering the chicken’s natural taste.
- Fresh parsley & chives: These fresh herbs add a pop of color and herbaceous brightness just before serving.
- Lemon wedges: The spritz of lemon juice right before eating cuts through the richness beautifully.
- Light olive oil: Perfect for frying without overpowering flavors or smoking too quickly.
Make It Your Way
I like to keep this recipe classic, but don’t hesitate to make it your own. Whether it’s switching up herbs, adding spices, or adjusting cooking oil, a personal touch will make it more fun and tasty for you.
- Variation: Once, I swapped out parsley for fresh oregano and it gave a Mediterranean vibe that was super fresh and unexpected—feel free to experiment with herbs you love.
- Dietary modifications: Use gluten-free flour and panko alternatives if you’re avoiding gluten; it works well and keeps the crunch.
- Cooking method: You can bake the schnitzels for a lighter version, but frying delivers that unbeatable crispness I adore.
- Spices: Toss in a pinch of smoked paprika or cayenne in the egg wash for a subtle smoky or spicy kick.
Step-by-Step: How I Make Crispy Chicken Schnitzel Recipe
Step 1: Pound the chicken thin and even
Place each chicken breast between two pieces of plastic wrap on a large cutting board. Grab your meat mallet (or a rolling pin works in a pinch!) and gently pound the chicken until it’s about 1/6-inch thick and even all around. This step is key—it helps the chicken cook quickly without drying out and gives you that iconic tender schnitzel texture. Don’t rush it, and be gentle so the meat holds together well.
Step 2: Prep your dredging stations
Set up three shallow dishes for your breading process: one with the flour, one with the egg mixture (eggs whisked with dijon mustard and garlic powder), and one with panko breadcrumbs. This assembly line makes breading a breeze and helps you work cleanly and quickly.
Step 3: Season and coat each piece carefully
Season both sides of each chicken piece with salt and pepper. Then dredge in flour, shaking off excess, dip thoroughly in the egg mixture ensuring full coverage, and finally press firmly into the panko crumbs on both sides. Pressing helps the panko stick really well, which is essential for that outstanding crunch. Place breaded pieces on a clean cutting board as you go.
Step 4: Fry in well-heated oil until golden
Heat 3 tablespoons of light olive oil in each of two 12-inch skillets over slightly more than medium heat. Once hot but not smoking, add two chicken pieces to each skillet. Cook about 3 minutes per side until deeply golden and cooked through (internal temp 165°F). If you only have one pan, fry in batches but wipe out crumbs carefully between batches to avoid burning. Add a little more oil as needed when flipping. Resist the urge to move chicken too much—that crust needs to form!
Step 5: Garnish and serve with fresh lemon
Once cooked, transfer schnitzels to a rack or paper-towel-lined plate to drain any excess oil. Garnish with fresh parsley, chives if you like, and serve with lemon wedges. A quick squeeze over just before eating is pure magic, cutting the richness and brightening every bite.
Pro Tips for Making Crispy Chicken Schnitzel Recipe
- Pound Thin, But Gentle: Be firm but gentle when pounding chicken to avoid tears—using plastic wrap really helps protect the meat.
- Use Panko for Crunch: I’ve tried regular breadcrumbs, but panko always yields a crispier, lighter coating that doesn’t get soggy.
- Don’t Crowd the Pan: Giving plenty of space in the skillet helps maintain oil temperature and prevents steaming, keeping that crust crispy.
- Keep Warm on a Rack: Let cooked schnitzels rest on a cooling rack instead of paper towels to avoid soggy bottoms.
How to Serve Crispy Chicken Schnitzel Recipe
Garnishes
I always top mine with a sprinkle of fresh parsley and sometimes chives for a pop of color and fresh flavor. And of course, lemon wedges are a must—the brightness really elevates the schnitzel and balances the fried richness. If I’m feeling fancy, a side of capers or a dash of paprika can be a nice touch too.
Side Dishes
Classics like German potato salad or simple buttery mashed potatoes are perfect. I also love pairing this with a crisp green salad dressed lightly with vinaigrette or some sautéed seasonal veggies. For something a little heartier, creamy spaetzle adds a comforting touch.
Creative Ways to Present
For special occasions, I like to cut the schnitzel into strips for sharing platters served with a variety of dipping sauces—think garlic aioli, tangy mustard, or even a quick homemade tzatziki. Serving with colorful sides on bright plates really makes these beauties shine.
Make Ahead and Storage
Storing Leftovers
Leftover chicken schnitzel holds up well in the fridge for up to 3 days. I let pieces cool completely, then store them in an airtight container layered with parchment paper to keep the crust crisp. It’s a great lunch or quick dinner option.
Freezing
I’ve frozen cooked schnitzel a few times when I made extra. After cooling, I wrap each piece tightly in cling wrap and then foil before popping them in a freezer bag. When you want to enjoy, thaw overnight in the fridge for best results. The crisp isn’t quite the same as fresh, but it’s still tasty and convenient.
Reheating
For leftovers, reheating in a hot oven (around 375°F) on a wire rack for 10–12 minutes works wonders—it crisps up the coating again without drying the meat. Avoid microwaving if you can, as it tends to make the crust soggy.
FAQs
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Can I use chicken thighs instead of breasts for this Crispy Chicken Schnitzel Recipe?
Absolutely! Boneless, skinless chicken thighs work too and bring extra juiciness and flavor. Just be sure to pound them evenly thin and adjust the cooking time slightly as thighs can be a bit thicker or more uneven in shape.
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What oil is best for frying schnitzel?
I prefer light olive oil for its mild flavor and decent smoke point, but you can also use vegetable or canola oil. The key is not to overheat the oil so it smokes or burns, which will spoil the taste and texture.
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How do I keep the schnitzel crispy after frying?
After frying, place schnitzels on a cooling rack instead of paper towels. This lets excess oil drip without making the crust soggy. Serve promptly, and if storing, reheat in the oven to re-crisp.
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Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and swap the panko for gluten-free breadcrumbs or crushed gluten-free crackers. The result is tasty and just as crispy.
Final Thoughts
This Crispy Chicken Schnitzel Recipe is one of my go-to comfort meals that never disappoints. It’s simple enough for any night of the week but impressive enough for guests or family dinner. Once you nail the breading and frying technique, you’ll find yourself making this again and again. I can’t wait for you to try it and hear how much you enjoy that perfect crunch paired with juicy chicken inside. Trust me, it’s a keeper!
Print
Crispy Chicken Schnitzel Recipe
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Total Time: 31 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: German
Description
This classic Chicken Schnitzel recipe features tender chicken breasts pounded thin, breaded with a crispy panko coating, and pan-fried to golden perfection. Served with fresh lemon wedges and herbs, it’s a delightful and easy-to-make main course with a light and flavorful crust.
Ingredients
Chicken
- 4 (5 oz. each) boneless skinless chicken breasts
Breading
- 1 1/2 cups panko bread crumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 Tbsp dijon mustard
- 3/4 tsp garlic powder
- Salt and black pepper to taste
Garnish and Cooking
- 2 Tbsp fresh parsley
- 1 Tbsp minced fresh chives (optional)
- 1 fresh lemon, cut into wedges (for serving)
- 6 Tbsp light olive oil
Instructions
- Prepare Chicken: Place the chicken breasts on a large cutting board and cover them with plastic wrap. Using a meat mallet, pound the pieces very thin until they reach an even thickness of about 1/6 inch.
- Set Up Breading Stations: Pour the panko breadcrumbs into a shallow dish, the flour into a second shallow dish, and in a third shallow dish whisk together the eggs, dijon mustard, and garlic powder until well blended.
- Season Chicken: Season both sides of each chicken piece with salt and black pepper.
- Bread the Chicken: Working with one piece at a time, dredge the chicken in flour coating both sides, shaking off the excess. Next, dip the chicken into the egg mixture, ensuring both sides are coated and letting the excess drip off. Finally, press the chicken into the panko bread crumbs, covering both sides well and pressing to help the crumbs stick. Place the breaded chicken on a cutting board.
- Heat Oil: Heat 3 tablespoons of light olive oil in each of two 12-inch skillets over slightly more than medium heat. Alternatively, use one skillet and cook in two batches, wiping it clean between batches.
- Cook Chicken: Place two pieces of chicken in each skillet and cook for about 3 minutes on each side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Add a little more oil if needed when flipping to the second side.
- Serve: Serve the schnitzel warm, garnished with fresh parsley, chives if desired, and lemon wedges to squeeze over the top.
Notes
- For an even crispier coating, double-dip the chicken in the egg and panko before frying.
- If you don’t have fresh herbs, dried parsley and chives can be used but add them to the bread crumbs before coating.
- Use a meat thermometer to ensure the chicken is safely cooked through.
- If preferred, vegetable oil can substitute light olive oil for frying.
- Work in batches if your skillet is not large enough to avoid overcrowding and ensure even browning.
