With this simple and mouthwatering recipe, you can make perfectly crispy and flavorful chicken schnitzel at home. Learn all the tips and tricks for successful schnitzel.
It is such a quick and easy dish that is ideal for busy families. Even a new cook can master this recipe. I love to serve this with German potato salad, arugula salad, and braised cabbage.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Chicken: cutlets or two thick chicken breasts cut in half lengthwise, creating four thinner chicken breasts
- Dijon mustard: substitute brown mustard
- Breadcrumbs: preferably Panko for a crispy texture
- Seasonings: salt, freshly ground black pepper, garlic powder, and fresh parsley and dill
- Oil: vegetable or canola
- Fresh herbs: like parsley and dill
How to make Chicken Schnitzel
This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.
First, set up the breading stations. Add the flour to a rimmed plate or shallow bowl. Then, whisk together the eggs and Dijon Mustard in a shallow bowl. Combine the Panko Breadcrumbs, salt, black pepper, and garlic powder on another rimmed plate or in a shallow bowl.
Dry the chicken cutlets with paper towels. Add about 1/2 inch of vegetable oil to a large skillet over medium-high heat. Dredge the chicken breasts in the flour, dip them in the egg mixture, then into the breadcrumb mixture.
Once the oil is hot, add the breaded chicken cutlets and cook until golden brown. Then, flip and cook until the other side is golden brown and the cutlet is cooked through. Remove the cutlets to a wire rack to drain any excess oil. Work in batches, trying not to overcrowd the skillet.
Serve with fresh lemon wedges for spritzing, chopped fresh Italian parsley, and/or chopped fresh dill.
Preparation Tips
- You can use any breadcrumbs, but I strongly recommend Panko Breadcrumbs for an extra crispy coating.
- My local grocery store sells chicken cutlets. If your store does not, you can split regular chicken breasts in half lengthwise or pound them thin with a meat mallet.
- This recipe also works well with veal and pork.
- Use about 1/2 inch of neutral cooking oil such as vegetable or canola.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375 degrees for several minutes. This is my favorite way to reheat schnitzel.
Or reheat in the oven at 400 degrees for 10-12 minutes on a baking sheet covered with parchment paper.
Serving Suggestions for Chicken Schnitzel
- German potato salad
- Egg noodles with butter and parsley
- Garlic mashed potatoes
- Potato wedges
- Gurkensalat (German cucumber salad)
- Sweet and sour red cabbage
- Spaetzle
- Green beans
- Roasted broccoli
More Chicken Recipes
Chicken Schnitzel
Ingredients
- 4 chicken cutlets
- ½ cup all purpose flour
- 2 large eggs
- 2 teaspoons Dijon Mustard
- 1 cup Panko Bread Crumbs
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- Vegetable oil for frying
- Lemon wedges
- Fresh parsley chopped
- Fresh dill chopped
Instructions
- Add the flour to a rimmed plate or shallow bowl. Whisk together the eggs and Dijon Mustard together in a shallow bowl. Combine the Panko Bread Crumbs, salt, black pepper, and garlic powder on another rimmed plate or in a shallow bowl.
- Dry the chicken cutlets with paper towels. Add about 1/2 inch of vegetable oil to a large skillet over medium-high heat.
- Dredge the chicken breasts in the flour, then in the egg mixture, then into the breadcrumb mixture.
- Once the oil is hot, add the breaded chicken cutlets and cook until golden brown. Flip and cook until the other side is golden brown and the cutlet is cooked through. Remove the schnitzel to a wire rack to drain any excess oil. Work in batches trying not to overcrowd the skillet.
- Serve with fresh lemon wedges for spritzing, chopped fresh Italian parsley, and/or chopped fresh dill.
Notes
- You can use any breadcrumbs, but I strongly recommend Panko Breadcrumbs for an extra crispy coating.
- My local grocery store sells chicken cutlets. If your store does not, you can split regular chicken breasts in half lengthwise or pound them thin with a meat mallet.
- This recipe also works well with veal and pork.
- Use about 1/2 inch of neutral cooking oil like vegetable or canola.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Julie
Panko breadcrumbs are absolutely the best to possibly use! Thank you for sharing your tips on making a crispy chicken schnitzel!
Karen
This Schnitzel is my absolute favorite, it’s been a while since I had it. It was so darn delicious. Thanks for the great recipe!
Beth Pierce
You are most welcome, Karen!
Brielle
This is such an appealing meal packed with flavor. Thanks for the great recipe. We loved it. Even my picky son enjoyed it.
Beth Pierce
You are most welcome. Brielle!
Tammy
One of my favorite things is really crunchy chicken strips. Now I can make my own with your recipe.
Beth Pierce
Yes indeed!
Angela
My kids helped me make this meal last night for dinner! The recipe is easy to follow and the schnitzel tasted so good. We’ll be adding this to our meal rotation. Thanks so much.
Beth Pierce
My pleasure, Angela!
Justine
We love this recipe! It’s super easy to make and always a hit with the kids.
rebecca
Thanks for the helpful instructions, it turned out perfectly, and the lemon squeeze is such a great addition
Beth Pierce
Thanks, Rebecca!