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Chicken Schnitzel

A classic chicken schnitzel with thin, breaded cutlets pan-fried until golden and crisp. Simple and satisfying, it comes together easily for a flavorful meal.
Shared notes will appear here.
Everyday Cooking
Austrian, German
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Crispy golden chicken schnitzel served on a gray plate with a lemon wedge and a small bowl of mayonnaise on the side.
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Ingredients:

  • 1½ lb chicken breasts, boneless, skinless, about 2 large
  • ½ cup flour
  • 2 eggs
  • ½ cup panko breadcrumbs
  • Salt, to taste
  • Black pepper, freshly ground
  • ½ cup neutral oil
  • Lemon wedges, to serve, optional

Method:

Start Cooking
  • Slice the chicken breasts horizontally to create thinner cutlets. Pound gently between plastic wrap until about ¼ inch (0.6 cm) thick.
  • Pat the chicken dry with paper towels. Season both sides with salt and freshly ground black pepper.
  • Prepare three shallow plates: one with flour, one with beaten eggs, and one with breadcrumbs or panko.
  • Coat each chicken piece in flour, shaking off excess. Dip into the beaten eggs, then coat evenly with panko, pressing lightly so the crumbs adhere.
  • Optional: Place the breaded chicken on a plate and let it rest about 5 minutes. This helps the crust stay attached during frying.
  • Heat ½ cup oil in a large sauté pan over medium-high heat.
  • Fry the chicken 3–4 minutes per side until golden brown and cooked through.
  • Transfer to a plate lined with paper towels.
  • Serve hot with fresh lemon wedges, if desired. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Pat the chicken dry. Moisture prevents the flour from sticking and can cause the coating to separate while frying.
  • Thin cutlets cook best. Chicken should be about ¼ inch thick so the crust crisps while the inside stays juicy.
  • Let the breading rest. A short rest before frying helps the coating adhere and reduces breading loss in the pan.
  • Use enough oil. Schnitzel is shallow-fried, not pan-seared. The oil should lightly surround the chicken so the crust cooks evenly.
  • Leave the schnitzel uncovered after frying so the crust stays crisp. Covering can trap steam and soften the coating.
  • If cooking in batches or keeping them warm, place the schnitzels on a cooling rack set over a baking sheet and keep them in a 200°F (95°C) oven until ready to serve. Do not cover.
 
Make it yours
  • Use fine breadcrumbs instead of panko for a more traditional schnitzel texture.
  • Add 2–3 tbsp grated parmesan to the breadcrumbs for extra flavor.
  • Mix ½ teaspoon paprika into the breadcrumbs for a subtle warmth and color.
  • Try the same method with turkey breast instead of chicken.
  • Cut the chicken into smaller strips before breading to make schnitzel-style chicken strips that cook quickly and are easy to serve. Fry 2–3 minutes per side instead of 3–4.
 
At the table

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Nutrition:

Calories: 559 kcal | Carbohydrates: 17 g | Protein: 42 g | Fat: 35 g | Saturated Fat: 4 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 20 g | Trans Fat: 0.1 g | Cholesterol: 191 mg | Sodium: 284 mg | Potassium: 691 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 170 IU | Vitamin C: 2 mg | Calcium: 37 mg | Iron: 2 mg
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