Do you love crispy chicken meals? Well then you are going to love this easy chicken schnitzel recipe! It is so quick & easy to make!
This is a year round recipe, it is sure to become a staple in your weekly rotation of quick weeknight dinners!
I love pairing this with my Creamy Pesto Pasta, Creamy Fettuccine Pasta & my Creamy & Cheese Broccoli Pasta!
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Ingredients
- Boneless Skinless Chicken Breast
- All Purpose Flour
- Eggs
- Italian Breadcrumbs
- Oil or pork lard, for frying
See recipe card for quantities.
Instructions
Pound the chicken, season with salt & pepper, coat in flour.
Coat in egg.
Finally, coat in Italian breadcrumbs.
Fry the chicken schnitzel!
- Prepare the Chicken: Pound the chicken breasts to ¼-inch thickness using a meat mallet. Season with salt and pepper.
- Set Up: Put flour, whisked eggs, and breadcrumbs into three separate bowls.
- Bread the Chicken: Coat the chicken in flour, dip into the eggs, then press into breadcrumbs.
- Fry the Chicken: Heat oil in a pan over medium heat. Fry the chicken for 2 minutes on each side until golden brown and cooked through.
- Serve: Drain excess oil on paper towels. Slice and enjoy!
Full in detail instructions are on the recipe card all the way at the bottom!:)
Substitutions
- Boneless Skinless Chicken Breast: Thinly sliced pork loin, veal, or turkey breast will work well for schnitzel. For a vegetarian option, you could use large portobello mushrooms or firm tofu.
- All-Purpose Flour: Use cornstarch or rice flour for a gluten-free option, or almond flour for a low-carb version.
- Eggs: Substitute with buttermilk, yogurt thinned with a bit of water, or a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoon water per egg).
- Italian Breadcrumbs: Use panko breadcrumbs for extra crunch, or crushed cornflakes, crushed crackers, or gluten-free breadcrumbs for a gluten-free option.
Equipment
- Mallet
- Medium sized bowls
- Skillet, for frying
Storage
Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 350°F (175°C) for 10-15 minutes, or until heated through, to maintain crispiness. Avoid microwaving as it may make the breading soggy.
Top tips for success
- Pound Evenly: Ensure the chicken is an even ¼-inch thickness to cook evenly and quickly without drying out.
- Generously Coat in Oil: Use enough oil to coat the pan for a crispy, golden crust without deep frying.
- Don’t Overcrowd the Pan: Fry in batches if necessary to prevent steaming, ensuring a crisp exterior on each schnitzel.
FAQs
Chicken schnitzel can turn soggy if the oil isn’t hot enough or if you overcrowd the pan. Ensure the oil is heated to the right temperature and fry in small batches to maintain a crispy crust.
Yes, chicken schnitzel can be baked. Place breaded chicken on a greased baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy. However, frying gives a crispier texture.
Chicken schnitzel is breaded and fried chicken, typically served plain or with lemon. Chicken parmesan, on the other hand, is schnitzel topped with marinara sauce and melted cheese, giving it an Italian twist.
Related
Looking for other quick recipes like this? Try these:
Pairing
These are my favorite desserts to serve with:
Easy Chicken Schnitzel Recipe
Ingredients
Equipment
Method
- Begin by removing the chicken tenders from the breasts and set them aside for another use.
- Place one chicken breast between two sheets of baking paper. Using the flat side of a meat mallet, gently pound the chicken to about ¼ inch thick, being careful not to tear the meat. Repeat with the remaining chicken breasts.
- Season each chicken breast generously with 1 teaspoon salt and a pinch of black pepper on both sides. Set aside.
- In three separate shallow dishes, set up your breading station: one for the flour, one for the whisked eggs, and the last for the Italian breadcrumbs.
- Dredge each chicken breast in the flour, making sure to coat both sides evenly. Shake off any excess flour.
- Dip the floured chicken into the eggs, ensuring a full coat.
- Finally, press the chicken into the breadcrumbs, coating it completely. Set aside.
- Heat the pork lard or avocado oil in a large skillet over medium heat. The oil should be enough to coat the bottom of the pan generously, but it doesn’t need to be deep enough for deep frying.
- Once the oil is hot, carefully place the breaded chicken breasts into the pan. Cook for about 2 minutes on each side, or until golden brown. If necessary, flip again and cook until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C).
- Transfer the cooked schnitzels to a plate lined with paper towels to absorb any excess oil. Cover loosely with foil to keep warm while you finish cooking the remaining pieces.
- Serve immediately, sliced, alongside your favorite sides. Enjoy!
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
madison vance says
this chicken came out so crispy! my boyfriend and i loved it!