Crispy Chicken Schnitzel Recipe

Homemade and tasty Crispy Chicken Schnitzel

Craving a classic German dish that’s crispy, tender and full of flavor? This easy homemade chicken schnitzel recipe will satisfy all your comfort food cravings. Chicken cutlets are breaded in flavorful panko breadcrumbs and pan-fried to golden brown perfection.

This chicken schnitzel recipe comes together in just 30 minutes start to finish, with simple ingredients you likely have on hand. Step-by-step photo instructions show you how to properly pound, bread and fry the cutlets for that iconic crispy exterior while keeping the chicken moist and juicy inside. Garnish your schnitzel with lemon wedges, fresh parsley and a sprinkle of sea salt for a restaurant-quality meal you can feel good about making at home.

What type of chicken should I use?

Boneless, skinless chicken breasts or chicken cutlets work best. Avoid using chicken with bones or skin since it makes breading more difficult.

What’s the best oil for frying schnitzel?

You want a high smoke point neutral oil like canola, vegetable, peanut or avacado oil. Olive oil can also be used but has a stronger flavor.

How thick should I pound the chicken?

Pound to an even 1/4-inch thickness so it cooks evenly. Thinner cutlets may overcook and thicker ones won’t get as crispy.

What is a schnitzel?

Schnitzel is a thin, breaded and pan-fried cutlet popular in German and Austrian cuisine. It’s usually made with veal or pork but this recipe uses chicken.

Do I need a meat mallet to pound the chicken?

No, you can use a heavy pan or rolling pin if you don’t have a meat mallet. Place chicken between sheets of plastic wrap first.

How do I get the breading to stick?

Letting the breaded chicken rest for 10 minutes helps the coating adhere better before frying. Using panko breadcrumbs also creates a craggy texture for the breading to cling to.

By: Ineskohl Kitchen

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


  • 2 boneless, skinless chicken breasts (about 1 1⁄2 pounds)
  • 1⁄4 cup all-purpose flour
  • 1 1⁄2 cups panko breadcrumbs
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon ground black pepper
  • 2 teaspoons garlic salt
  • 2 large eggs
  • 2-3 tablespoons olive oil or canola oil for frying
  • Lemon wedges, for serving
  • Sea salt, to taste
  • Fresh parsley, for garnish (optional)


Prepare the Chicken:

  • Remove tenderloins from chicken breasts if still attached. Slice breasts horizontally into 2 even cutlets. Pound cutlets to 1⁄4-inch thickness using a meat mallet or heavy pan. Cut each cutlet in half.

Set up Breading Station:

  • In a shallow dish, mix together flour, paprika, pepper and garlic salt. Transfer to a shallow dish. In another shallow dish, beat eggs. In a third shallow dish, add panko breadcrumbs.

Bread the Chicken:

  • Dredge chicken cutlets in flour mixture first, tapping off excess. Dip in egg wash, allowing excess to drip off. Finally coat in panko crumbs, pressing to adhere crumbs. Place on a baking sheet and let rest 10 minutes.

Fry the Chicken:

  • Heat 2-3 Tbsp oil in a large skillet over medium heat. Working in batches if needed, add chicken cutlets and fry for 3 minutes per side until deep golden brown. Use a splatter guard if you have one.

Finish and Serve:

  • Drain fried cutlets on a paper towel-lined plate. Season immediately with coarse sea salt. Squeeze fresh lemon juice over the top. Serve chicken schnitzel garnished with lemon wedges and fresh parsley if desired. Enjoy right away.


  • You can use any type of oil safe for frying such as olive oil, vegetable oil or avocado oil.
  • For safety, use an instant read thermometer to ensure the internal temperature reaches 165°F.
  • Chicken can be breaded ahead and fried later. Leftovers reheat beautifully in the oven or air fryer.
  • Serve chicken schnitzel with your choice of sauce like ranch, fry sauce or more lemon wedges.


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