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You guys are obsessed with my Pork Schnitzel, so I knew I had to make a chicken version! Thin-pounded, lightly seasoned chicken is fried to golden crisp perfection!
Why This Schnitzel Belongs on Your Dinner Table
- Crunch That Wows: Every bite delivers a delicious golden crust that cracks delightfully in your mouth, giving you that irresistible first crunch.
- Versatile Pairing: Tender, juicy chicken that’s a blank canvas for your favorite sides. My family loves it served alongside creamy mashed potatoes, roasted veggies, buttered noodles, or a crisp, fresh salad.
- Kid-Approved: Even picky eaters can’t resist this tasty, golden-crisp chicken, making it a go-to dinner everyone will ask for again and again.
Chicken Schnitzel Ingredients
- Chicken: Pound the chicken to a uniform thickness of about ¼ inch. This will help it cook evenly.
- Frying: Fry at the right temp. Too hot, the breading will burn. Too cold, the schnitzel will be greasy. Aim for 350ºF.
How to Make the Best Chicken Schnitzel
This crispy chicken schnitzel can be on your dinner table in just 25 minutes! While it’s frying to golden perfection, you can roast some asparagus or pop green beans in the air fryer for a quick, fresh side. Follow my easy step-by-step instructions.
- Prep: Cut 2 chicken breasts evenly in half lengthwise, then place between two sheets of plastic wrap and use the flat side of a meat mallet to pound to ¼-inch even thickness.
- Season: Season the flattened cutlets with salt, pepper, and garlic powder.
- Dredging Station: In 3 separate shallow dishes, place flour, eggs beaten with Dijon mustard, and panko bread crumbs.
- Dredge: Evenly coat the cutlets in the flour, then dip them in the eggs, allowing any excess to drip back into the bowl. Lastly, coat them completely with panko breadcrumbs.
- Fry: Heat oil in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.
- Serve: Remove the cooked chicken from the oil, then place on a wire rack to allow any excess oil to drain off. Repeat this process in batches with the remaining cutlets. Sprinkle the hot chicken schnitzel with coarse salt and serve with fresh lemon wedges if desired.
Alyssa’s Pro Tips
- Dredging: Use one hand for the dry ingredients, and the other for the egg. This prevents breadcrumbs from clumping on your fingers.
- Breading: After breading, press the bread crumbs into the chicken and let it rest for 10–15 minutes before frying. This helps the breading adhere better, reducing the risk of it falling off in the pan.
Alternate Cooking Methods
- Air Fryer:
- Preheat the air fryer to 400ºF.
- Place the breaded chicken in the basket of the air fryer, then spritz the top with cooking spray.
- Air fry for 5-6 minutes. Flip the chicken over, then spritz the other side with cooking spray, and cook for an additional 4-6 minutes.
- Oven:
- Preheat oven to 400°F.
- Place the breaded chicken on a lined baking sheet, then bake for 25-30 minutes, flipping halfway through.
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Cut 2 boneless, skinless chicken breasts evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even ¼-inch thickness.
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Season the flattened cutlets with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder.
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In 3 separate shallow dishes, place ½ cup flour, 2 eggs beaten with 1 teaspoon Dijon mustard, and 1 ¼ cups panko bread crumbs.
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Dredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.
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Heat ⅓ cup oil in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.
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Remove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.
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Sprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.
- In the Refrigerator: Store leftovers in an airtight container for up to 3 days.
- To Reheat: I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375°F. Flip halfway so both sides get nice and toasty.
- Freezer: Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
- Make Ahead: Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.
Calories: 396kcalCarbohydrates: 26gProtein: 19gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 118mgSodium: 830mgPotassium: 307mgFiber: 1gSugar: 1gVitamin A: 138IUVitamin C: 1mgCalcium: 55mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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