Chicken Schnitzel

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

White Chicken Chili

Buffalo Chicken Pasta

Chicken Meatballs

Cashew Chicken

Chicken Stew

Chicken Broccoli Alfredo

Popcorn Chicken

Chicken Schnitzel

This Chicken Schnitzel recipe is breaded chicken cutlets pan-fried to golden crispy perfection while moist and tender on the inside. Serve with lemon wedges and chopped fresh parsley.  This easy recipe is prepared in less than 20 minutes.

5 from 33 votes

Print Pin Rate

Course: main meal chicken

Cuisine: German

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 servings

Calories: 345kcal

Author: Beth Pierce

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

Calories: 345kcal | Carbohydrates: 23g | Protein: 43g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 191mg | Sodium: 657mg | Potassium: 717mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 3mg

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