This easy chicken schnitzel is a great weeknight meal - it was a go-to dinner in my house while I was growing up. The trick to this schnitzel is to pound the chicken to the perfect thickness, about ¼ inch, so ensure it cooks evenly and in the same time as the breading.
Why this Recipe Works
Schnitzel is always a boneless cut of meat pounded to a thin thickness and then coated in breading and pan-fried. This recipe works best when you can get the chicken to a uniform thickness of about ¼ inch. If it’s too thin it’ll be too crispy with no soft meat inside, and if it’s too thick it will be difficult to cook all the way through without burning the breading.
The best crispy breading is achieved when you follow the three steps: flour coat, egg wash, then breadcrumbs. This makes sure the coating adheres to the chicken all over.
Making chicken schnitzel instead of just a plain chicken breast is a fantastic way to spice up your meat for dinner. This schnitzel is amazing with a side of mashed potato, and growing up we always had corn on the side too.
The leftovers are just as delicious as the fresh dinner.
Ingredients & Substitutions
chicken breasts - I almost always use boneless and skinless chicken breasts. However, we have also made them with thighs or turkey breast.
seasoned salt - It has ingredients like salt, pepper, paprika, onion powder, garlic powder, chili powder, and cayenne pepper. You can buy this one that my dad uses at the grocery store or on Amazon.
breadcrumbs - I use Italian spiced breadcrumbs because that's what my dad does. You can make your own by combining 3 cups breadcrumbs, 1 tablespoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon kosher salt. You can also make it from day-old bread using Alton Brown's recipe. I have never made this recipe with panko, but I've made it with matzo meal for my mother-in-law who is allergic to yeast.
How to Make this Recipe
Tenderize each breast with the flat side of a mallet until it is ~¼" thick. It is OK if the breast comes apart into two pieces. It is important to get it uniformly thin. Season each breast with seasoned salt.
Set up the dredging station: 1 large plate or dish with the flour, 1 large dish with the beaten eggs mixed with (optional) hot sauce, 1 large plate or dish with the breadcrumbs. One at a time, thoroughly cover and pat each chicken breast in flour, then shake off excess flour. Dip each flour-covered chicken breast in egg wash until all the flour is covered in egg wash. Thoroughly cover and pat each egg-dipped chicken breast in breadcrumbs.
Fill a large cast-iron skillet ~¼-1/2 inch deep with oil and heat over medium-high flame. Add a small drop of water to the oil and see if it sizzles. If it does, the oil is ready. It should be around 375F. I usually move the flame closer to medium after it's heated.
Fry each chicken breast until golden on each side, flipping once. Place cooked chicken on paper towels or a paper bag to soak up excess oil. Serve with your favorite potatoes, veggies, and salads.
Note: You can check for doneness by using an instant-read thermometer. Internal temperature at the thickest point should be 165F.
Schnitzel FAQs
Schnitzel is traditionally made with boneless pork chops. Weiner schnitzel is traditionally made with boneless veal chops. Chicken schnitzel uses boneless skinless chicken breasts.
The best oil to fry schnitzel is canola or peanut oil. You can also use any other flavorless oil that can withstand high heat.
What to Serve with Schnitzel
Traditionally, schnitzel is served with a slice of lemon and some kind of potato, like mashed potatoes or potato salad. I grew up eating schnitzel with mashed potatoes and steamed corn. Here are some of my favorites that I enjoy with schnitzel now:
Some more favorite poultry recipes here.
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Schnitzel
Equipment
Ingredients
- 4 chicken breasts boneless and skinless
- 2-3 cups flour for dredging
- 3 eggs beaten with 3-4 tablespoon water
- 3-4 cups Italian seasoned breadcrumbs
- 1 tablespoon seasoned salt
- Canola oil for frying
- 1 tablespoon hot sauce optional
Instructions
- Tenderize each breast with the flat side of a mallet until it is ~¼" thick. It is OK if the breast comes apart into two pieces. It is important to get it uniformly thin.
- Season each breast with seasoned salt.
- Set up the dredging station: 1 large plate or dish with the flour, 1 large dish with the beaten eggs mixed with (optional) hot sauce, 1 large plate or dish with the breadcrumbs.
- One at a time, thoroughly cover and pat each chicken breast in flour, then shake off excess flour.
- Dip each flour covered chicken breast in egg wash until all the flour is covered in egg wash.
- Thoroughly cover and pat each egg-dipped chicken breast in breadcrumbs.
- Fill a large cast-iron skillet ~¼-1/2 inch deep with oil and heat over medium-high flame.
- Add a small drop of water to the oil and see if it sizzles. If it does, the oil is ready. It should be around 375F. I usually move the flame closer to medium after it's heated.
- Fry each chicken breast until golden on each side, flipping once. Place cooked chicken on paper towels or a paper bag to soak up excess oil. Serve with your favorite potatoes, veggies, and salads.
Notes
Nutrition
This post was originally published in February of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in January of 2021.
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