Chicken schnitzel is a straightforward family dinner with a crisp golden coating and tender chicken inside. The ingredient list is short, the flavours are familiar and the sides are versatile.
This version uses panko breadcrumbs for a light, crunchy coating and chicken breast sliced into thinner fillets so it cooks quickly and evenly. There are no herbs, spices or grated cheese competing for attention. Just properly seasoned chicken, crisp crumbs and a final sprinkle of sea salt. Serve it with lemon wedges, salad, chips or crispy semolina potatoes when you’re happy to let the oven handle the side dish.
The recipe itself is simple, but a few small details make a noticeable difference. The chicken needs to be an even thickness, the flour and egg coatings should be thin, and the oil needs to be hot before the first schnitzel goes into the pan. Get those parts right and you’ll have crisp crumbs that stay attached rather than floating around the frying pan.
Ingredients for an Easy Chicken Schnitzel Recipe
Chicken breast is lean, cooks quickly and is easy to slice into broad fillets. Large breasts work well because each can be cut horizontally into two pieces. Pounding the chicken after slicing evens out any thicker sections and helps all four pieces cook at roughly the same rate.
Salt and pepper season the chicken directly. This is more effective than relying only on seasoning added to the breadcrumbs, as the flavour reaches the meat rather than sitting entirely on the outside.
Plain flour creates the first dry layer. It absorbs surface moisture from the chicken and gives the egg something to grip. Shake off the excess before moving to the egg; a thick, powdery coating can make the crumbs separate from the meat.
Eggs form the sticky middle layer between the flour and breadcrumbs. Beat them thoroughly so the whites and yolks are combined and each piece of chicken can be coated evenly.
Panko breadcrumbs create a light, crisp crust. Press them gently but firmly onto the chicken, paying attention to the edges and any small gaps.
Canola or vegetable oil is suitable for frying because both have a neutral flavour and can handle the required heat. Olive oil can add a stronger flavour and generally costs considerably more when used in the quantity needed for shallow-frying.
Sea salt flakes are sprinkled over the schnitzels as soon as they come out of the pan. The flakes cling to the warm coating and give the crust a final lift without making the chicken overly salty.
How to Prepare Chicken Breast for Schnitzel
Chicken breasts are naturally much thicker at one end than the other. Placing them straight into the pan would leave you choosing between undercooked chicken in the centre and overcooked crumbs on the outside. Neither is a very good option.
Cutting each breast horizontally creates two thinner fillets. Place your non-cutting hand flat on top of the chicken to hold it steady, keeping your fingers safely out of the knife’s path. Slice through the middle with the knife parallel to the board.
The fillets may still have a few thicker sections after slicing. Place the fillets between two sheets of baking paper and gently pound them with a rolling pin. Work from the thickest areas towards the outside rather than repeatedly hitting the centre.
The aim is an even fillet, not chicken lace. If the meat becomes too thin, it can dry out quickly and may tear while being crumbed. Once the chicken is even, season both sides generously with salt and pepper.
How to Crumb Chicken Schnitzel Neatly
A three-stage coating creates the crisp crust: flour first, egg second and panko last. The order matters.
Step one – prepare the crumbing station. Place the flour, beaten eggs and panko in separate shallow bowls. Arrange them in that order beside the stove or your work area, with a clean plate at the end for the crumbed chicken.
Step two – coat with flour. Place a fillet into the flour and turn it until completely covered. Lift it out and gently shake away the excess. You want a thin, even dusting rather than a visible blanket of flour.
Step three – dip into the egg. Lower the floured chicken into the beaten egg and turn until coated. Allow the excess egg to drip back into the bowl. Too much egg can collect in thick patches and cause the crumb coating to slide away during cooking.
Step four – add the panko. Place the chicken into the breadcrumbs and cover the top with more crumbs. Press firmly with your fingertips, then turn and repeat until the surface and edges are completely coated.
Using one hand for the flour and breadcrumbs and the other for the egg helps limit the amount of crumb mixture that becomes glued to your fingers. It won’t make the job completely tidy—crumbing chicken has standards—but it does help.
If time allows, place the crumbed schnitzels in the fridge while the pan and side dishes are prepared. A short rest can help the coating settle onto the chicken. Keep them in a single layer so the crumbs aren’t crushed or pulled away.
How to Cook Chicken Schnitzel
How to cook chicken schnitzel
Step one – heat the oil. Pour enough oil into a large frying pan to cover the base generously. Heat it over medium-high heat and test with breadcrumbs or a thermometer before adding the chicken.
Step two – add the chicken carefully. Lower the first schnitzel into the pan away from you to reduce the chance of hot oil splashing towards your hands. Add only as many pieces as will fit comfortably without overlapping.
Step three – cook until golden. Allow the first side to cook without repeatedly moving or lifting the chicken. Once the underside is evenly golden, turn it carefully with tongs or a wide spatula.
Step four – finish the second side. Continue cooking until the second side is crisp and the chicken is cooked through. The centre should be opaque with no pink remaining. If using a meat thermometer, the thickest part should reach 75°C.
Step five – drain and season. Transfer the schnitzel to a wire rack or paper towel. A rack is particularly useful because air can circulate underneath, helping the bottom remain crisp. Sprinkle immediately with sea salt flakes.
Add more oil between batches if the base of the pan is no longer generously covered. Let the fresh oil return to temperature before adding more chicken.
Tips for Crispy Chicken Schnitzel
Dry the chicken with paper towel if it is particularly wet before seasoning and flouring. Excess surface moisture can weaken the coating.
Shake off extra flour. The egg needs to cling to the chicken rather than a loose layer of flour that may separate during frying.
Let excess egg drip away before adding the panko. Thick pockets of egg can create uneven patches in the crust.
Press the panko onto every part of the chicken, including the edges. Loose crumbs are more likely to fall into the oil and burn.
Handle the coated chicken gently. Lifting it from underneath rather than pinching the edge helps protect the crumbs.
Make sure the oil is properly heated before adding the first schnitzel. This allows the coating to begin setting immediately.
Don’t overcrowd the pan. Adding too much cold chicken at once lowers the oil temperature and can cause the schnitzels to steam rather than fry.
Turn each piece once if possible. Continually flipping and moving the chicken gives the crumb coating more opportunities to break.
Drain the schnitzels on a rack and avoid stacking them. The trapped steam between stacked pieces quickly softens the crust.
What to Serve with Chicken Schnitzel
A squeeze of lemon juice is the simplest accompaniment. The acidity cuts through the fried coating and keeps the meal feeling balanced.
For a traditional family dinner, serve the schnitzels with chips, mashed potatoes, roast potatoes or a creamy potato salad. Crispy semolina potatoes work well when you want plenty of crunch, while a three-ingredient potato bake turns the meal into something more generous.
Fresh sides can be as simple as dressed salad leaves, cucumber and tomato, steamed green beans or finely shredded cabbage. Coleslaw is useful because it can be made before the chicken goes into the pan.
You can also slice cooked chicken schnitzel and serve it:
- In a bread roll with lettuce, mayonnaise and pickles
- Over a crisp garden salad
- In a wrap with slaw and avocado
- With gravy and mashed potatoes
- With tomato sauce and melted cheese as a quick parmigiana-style meal
- Alongside steamed vegetables and lemon wedges
- In steamed bao with crisp julienned salad
Keeping the chicken schnitzel fairly basic means the leftovers can move into a different meal without the seasoning limiting your options.
Chicken Schnitzel FAQ
Can I use regular breadcrumbs instead of panko?
Yes. Regular breadcrumbs create a finer, slightly denser coating but will still work well. Panko provides a lighter, more textured crunch on the chicken schnitzel. A combination of both is also useful when you have open packets to finish.
Why does the coating fall off my chicken schnitzel?
The most common causes are wet chicken, too much flour, excess egg or oil that hasn’t reached the correct temperature. Pat the chicken dry if needed, use thin layers of flour and egg, press the panko on firmly and make sure the oil is hot before frying.
How do I know when the frying oil is ready?
Drop a pinch of breadcrumbs into the pan. They should sizzle straight away and become golden gradually. If they barely bubble, the oil needs more time; if they brown immediately, reduce the heat. A thermometer should read approximately 175–180°C.
Which oil is best for cooking chicken schnitzel?
Canola and vegetable oil are both good choices because they have a neutral flavour and are suitable for shallow-frying. Use enough to cover the base of the pan generously and top it up between batches when needed.
How do I know when chicken schnitzel is cooked?
The coating should be golden and crisp, and the chicken should be opaque through the centre with no pink remaining. A meat thermometer inserted into the thickest part should read 75°C.
How do I keep chicken schnitzel crisp while cooking the remaining batches?
Place each cooked schnitzel on a wire rack set over a baking tray and keep it in a low oven. Don’t stack or cover the pieces, as trapped steam will soften the coating.
What can I make with leftover chicken schnitzel?
Slice it for sandwiches, wraps or salads, add it to a lunchbox, or top it with tomato sauce and cheese for a quick parmigiana-style meal. Reheat only what you plan to eat so the coating isn’t repeatedly heated and cooled.
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Chicken schnitzel is a old-time favourite. Explore further if you want to try some more classics. For more tasty ideas and new recipes from The Tasteful Pantry, join me on Instagram, Facebook and Pinterest.
Chicken Schnitzel
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 750 grams chicken breasts - 2 large
- salt and pepper
- 1 cup flour - plain
- 2 eggs - large
- 2 cups panko breadcrumbs
- oil for shallow frying - canola or vegetable
- sea salt flakes
Instructions
- Cut each chicken breast horizontally into two thin fillets. Place between sheets of baking paper and gently pound with a rolling pin to an even thickness of about 1cm. Season both sides generously with salt and pepper.
- Place the flour, beaten eggs and panko breadcrumbs into three separate shallow bowls.
- Coat each piece of chicken in flour, shaking off the excess. Dip into the egg, then press firmly into the breadcrumbs until evenly and completely coated.
- Pour enough oil into a large frying pan to cover the base generously. Heat over medium-high heat.
- Once the heat is at temperature (see notes), shallow-fry the schnitzels in batches for 3–4 minutes on each side, or until golden, crisp and cooked through. Avoid overcrowding the pan and add more oil between batches if needed.
- Transfer to a wire rack or paper towel to drain. Sprinkle with sea salt flakes and serve immediately.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
