Chicken Schnitzel Recipe (2024)

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Chicken schnitzel has always been a favorite in my family. When my kids were younger, schnitzel was a giant chicken nugget, to be grabbed in hand and dunked in lots of ketchup. Back then I don't think any of us realized the wide global reach and popularity of schnitzel.

Chicken Schnitzel Recipe (1)

The world Loves Schnitzel

Not every country calls it "schnitzel," but they all use a similar recipe:boneless, skinless, beef, chicken, pork, turkey or veal is tenderized by pounding it into a thin cutlet. It's then breaded and baked, sautéed or deep fried. It's crisp on the outside and tender within - totally irresistible any way you serve it!

In Italy they it "Chicken Milanese." A big, thin crispy sheet of chicken schnitzel that practically covers the plate is topped with an arugula and cherry tomato salad with lemony dressing.

The Japanese version is "Katzu." After the chicken is fried to golden-brown perfection, it's sliced into strips and served with a big scoop of steamed rice and a green vegetable.

Chicken schnitzel in Israel has a good amount of sesame seeds in the breading and is sometimes offered as a filling forshawarma.

Wiener Schnitzel is the famed Viennese version, made from veal.

Chicken Schnitzel Recipe (2)

For the ultimate comfort food fix, serve your chicken schnitzel straight up with buttered noodles - just like in the famous song "My Favorite Things" from "The Sound of Music."

"Cream colored ponies and crisp apple strudels
Doorbells and sleigh bells and schnitzel with noodles
Wild Geese that fly with the moon on their wings
These are a few of my favorite things!"

Chicken Schnitzel Recipe (3)

HOW TO MAKE CHICKEN SCHNITZEL FROM SCRATCH

The first step of making good schnitzel is to pound the chicken until it's nice and thin. I don't have a mallet, but my rolling pin works really well. Putting the chicken into a large baggy for pounding, is a great way to keep chicken juices from spraying around your kitchen. Tip: don't zip the baggy or it might pop.

Chicken Schnitzel Recipe (4)

After the chicken cutlets are pounded to ⅓ - ¼ inch thickness, set up a dredging station with a plate of flour, a bowl of beaten eggs, and a plate of bread crumbs.

Chicken Schnitzel Recipe (5)

Coat each chicken cutlet lightly with flour.

Chicken Schnitzel Recipe (6)

Dunk into beaten eggs.

Then coat with crumbs. Your chicken schnitzel is now ready to cook.

Chicken Schnitzel Recipe (7)

You can bread all of your schnitzel ahead of time and keep it covered in the fridge for a few hours until you're ready to cook it.

Schnitzel is best served right after it's browned.

If you have leftovers, be sure to make a delicious "schnitzelwich" - schnitzel on a roll with lettuce and mayo or Russian dressing.

Chicken Schnitzel Recipe (8)

Cool mornings have started to mingle with the hot August afternoons here in New England. I can feel myself waffling between hanging on to the lazy days of summer and gearing up for a busy Fall. I've already started nagging my kids about getting ready for school. Soon our family will be in full swing of the new season - each of us diving head first into our various endeavors. Coming together around the family table for a good comforting dinner will feel better than ever!

Here's the chicken schnitzel recipe. If you try this recipe I hope you'll come back to leave a star rating and comment. I'd love to know what you think!

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Chicken Schnitzel Recipe (9)

Chicken Schnitzel Recipe

★★★★★5 from 2 reviews
  • Author: Lisa
  • Total Time: 1 hour 20 mins
  • Yield: 6-8 1x
Print Recipe

Description

Thin scallops of chicken, breaded and sautéed until golden brown on the outside, tender inside. Serve with buttered noodles and salad.

Ingredients

Scale

  • 6 boneless, skinless chicken breast halves (about 2 ½ pounds)
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • ¾ cup all-purpose flour
  • 3 large eggs
  • 2-3 cups panko bread crumbs
  • Vegetable oil, for frying
  • Optional Garnish
  • 1 lemon, cut into eights
  • Fresh grated parmesan cheese

Instructions

  1. Pound the Chicken Place a chicken breast half inside a large plastic ziplock bag. Lay it on a flat surface. Pound evenly with a meat mallet or rolling pin until you have an evenly thin scallop, ⅓ to ¼ inch thick. Transfer scallop to a plate and repeat with remaining chicken breasts.
  2. Bread the Chicken Cover a large baking tray with foil or wax paper. Pour the flour onto a large plate. Crack the eggs into a large wide bowl and whisk. Pour the breadcrumbs onto a large plate. Season the chicken with salt and several grinds of fresh flack pepper. Lay a piece of chicken onto the flour plate. Turn it over to coat. Shake off excess flour. Then dunk the chicken into the eggs to coat. Let the excess drip off. Then press the piece of chicken into the crumbs. Turn to coat the other side. Lay the breaded chicken on the prepared tray. Repeat with remaining chicken.
  3. Cook Chicken In a large cast iron or non-stick skillet, heat 4 tablespoons oil over medium-high heat. (for speedier cooking, work with two skillets simultaneously). Add 1-2 pieces of breaded chicken to the skillet (or however many fit in a single layer.) Brown each piece for 2-3 minutes per side, until golden brown and cooked through. Transfer to a paper-towel-lined plate. Repeat with remaining chicken, adding more oil when needed. You need a good layer of oil over the bottom of your skillet to get a crisp crust.
  4. Serve with noodles or topped with arugula salad. Sprinkle with lemon juice and freshly grated parmesan cheese, if you like. Enjoy!
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Category: Main Course
  • Method: Sauté
  • Cuisine: Global
Chicken Schnitzel Recipe (2024)

FAQs

What's the difference between breaded chicken and chicken schnitzel? ›

Yet we all know that exterior appearances can be deceiving; it's what's inside that counts, and chicken schnitzel often manages to achieve a surprisingly light crust with a tender interior that can be far more juicy than most breaded chicken.

What do you serve with schnitzel? ›

The best side dishes to serve with pork schnitzel are mashed potatoes, carrot fries, tater tots, potatoes and carrots, green beans, radish chips, potato rosti, tostada, fried pickles, bok choy, sweet and sour red cabbage, coleslaw, lettuce salad, potato dumplings, baked beans, spicy noodles, and French bread.

What do you eat chicken schnitzel with? ›

The best side dishes to serve with chicken schnitzel are french fries, blooming onion, crispy green beans, brown rice and vegetables, creamed corn, potato rosti, Bavarian pretzels, sauerkraut, pickled cucumbers, cheesy spaetzle, apple sauerkraut, and mashed potatoes.

What is chicken schnitzel made of? ›

For the uninitiated, chicken schnitzel is merely a chicken breast pounded thin, breaded, and fried. It's one of those foods that you can't help but love, which is probably why it's so prolific—versions of the recipe can be found in cultures around the world.

What do Americans call chicken schnitzel? ›

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Why does the breading fall off my schnitzel? ›

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

What kind of sauce goes with schnitzel? ›

The Top 13 Schnitzel Sauces
  • Rahm Sauce - German Cream Sauce.
  • Jager Sauce - Authentic Jagerschnitzel Gravy.
  • German Mushroom Cream Sauce.
  • Gypsy Sauce - Zesty Bell Pepper Sauce.
  • German Mustard Sauce.
  • Homemade Brown Gravy.
  • Beer Gravy.
  • German Horseradish Sauce.
Jul 6, 2022

What oil do you cook schnitzel in? ›

The oil needs to be hot enough (it should be shimmering but not smoking) so that the chicken will cook well and crisp up. If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel.

What do Austrians eat with schnitzel? ›

Garnished with parsley potatoes or potato salad, cranberries and a lemon slice, the Wiener Schnitzel is a feast for the eyes. This explains why it has spread rapidly to all Austrian provinces.

How to cook store bought chicken schnitzel? ›

PRE HEAT OVEN TO 180 / 200- PLACE SCHNITZEL ON BAKING TRAY AND SPRAY LIGHTLY WITH A LITTLE OIL. PLACE IN OVEN AND COOK FOR 25 MINUTES OR UNTIL CRUMBS AND CRIPS AND GOLDEN.

Why is my chicken schnitzel soggy? ›

If your chicken is greasy, soggy and dry, you are probably cooking it at too low of a temperature for too long. If your oil isn't hot enough, the breading will absorb oil rather than become crispy, that's why it is greasy and soggy.

Do Germans eat chicken schnitzel? ›

German Schnitzel translates to Slovene as zrezek thus Wiener Schnitzel is called dunajski zrezek (Vienna is Dunaj in Slovenian). As in Austria a real dunajski zrezek is made of veal. Restaurants serving the dish can be found throughout the country, though typically it is made of pork or chicken.

Why do Jews eat schnitzel? ›

After the establishment of the State of Israel in 1948 and during the period of national rationing that followed (known as the tzena), the new Ministry of Absorption taught housewives how to prepare dishes that utilized ingredients that were both inexpensive and readily available, of which one such dish was chicken or ...

How do you know when chicken schnitzel is cooked? ›

Drizzle more olive oil over each piece. Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

How is schnitzel different from fried chicken? ›

All the fun history aside, schnitzel is popular in many parts of the world today. It's distinctly thin, which is what sets it apart from your standard Breaded Chicken Cutlets. And as far as what meat to use for schnitzel, you have a few options: veal, pork, or chicken.

Is chicken schnitzel the same as fried chicken? ›

Chicken schnitzel is, quite simply, crispy fried chicken breasts. Schnitzel is Austrian in origin and traditionally made with veal (known as wiener schnitzel) or pork. Likewise, it has also been a popular dish in Germany for centuries. Fried schnitzel later found its way to Israel with European Jews.

Is schnitzel the same as fried chicken? ›

schnitzel is a piece of meat pounded thin and breaded. Fried Chicken, like KFC, is pieces of a chicken with the bone in still, breaded and deep fried. In a nutshell.

Is A schnitzel the same as a chicken? ›

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

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