Chicken Schnitzel
Make tender, crispy yet moist chicken schnitzel in less than 30 minutes. A popular Austrian dish, schnitzel, is thinly sliced chicken breast dredged in flour and held together with an egg and breadcrumb breading then pan-fried in a skillet until lightly golden brown.

Not everybody calls them chicken schnitzel. My mom made these all the time but we just called it breaded chicken breast. Did you know the word ‘Schnitzel’ is a German word for cutlet? So technically these are pan-fried cutlets. Today we use chicken breast but it can also be veal, pork, or chicken.
Why make homemade schnitzel
- Simple and easy – This recipe is simple and easy. You can pan fry them immediately or save them in the refrigerator or freezer for later. So, these are perfect for meal preps.
- Simple pantry staples – Chicken breast is all you need to make this dish because all the rest of the ingredients are pantry staples.
- The breadcrumb coating keeps the chicken tender and juicy. While the oil adds that nice crispness.
- Complete meal in 30 minutes – The chicken takes less than 30 minutes to make. Simultaneously, you can serve with side salads or serve with a side of mashed potatoes, roast potatoes or rice such as my turmeric rice or rice pilaf with fruit and nuts.
- Leftovers make perfect sandwiches, burritos, and wrap for light meals or kids’ lunch box ideas.

Ingredients and substitutes
- Chicken breast – Thinly sliced chicken breast or chicken cutlets are the best candidates for Schnitzel. Of course, you can use turkey breasts, veal cutlets, or pork cutlets. Most supermarkets these days offer pre-prepared chicken breast slices for schnitzel or breading.
- Wet mixture – Beaten eggs are what help keep the bread crumbs coating stick to the meat.
- Dry mixture – we use flour to dredge the chicken first then breadcrumbs with seasoning for the special coating.
- Optional ingredients – Traditionally only seasoning such as salt and pepper were used but you can also add other flavorings.
- Onion, garlic – you can add a sprinkle of garlic powder and onion powder.
- Parmesan cheese – I love adding Parmesan to my breadcrumbs but I put it in the optional ingredients because here in Israel it’s not commonly used.
- Sour Cream – I love serving a little sour cream with my chicken schnitzel which makes adding a little to the egg mixture even more wonderful. You must try it; it really does add a nice creaminess to the egg mixture. (again it’s not commonly used here so I have put it as optional)
- Mustard – Just a touch of mustard goes a long way with chicken in adding flavor.
- Herbs – Personally I love chopping parsley really fine and adding it to my breadcrumb along with the Parmesan and some Paprika but I’ll share that recipe another time.

Pan-fried chicken schnitzel recipe
- Chicken – Cut each chicken breast into two horizontally, so you have 4 slices.
Lay the pieces between two plastic or paper towels on a baking sheet.
Then using a meat mallet, meat tenderizer, or rolling pin gently flatten the pieces. Season with salt and pepper on both sides
Pro tip – you can also find tenderized chicken schnitzel slices at some butcher shops ready to use

- Flour mixture – On a shallow plate, add the flour and season with salt and pepper. Set aside
- Egg mixture – In another shallow bowl – whisk the egg and season with salt and pepper.
- Bread crumb mixture – In another shallow plate add the breadcrumbs and season with salt and pepper.
- Coat the chicken – Coat each chicken breast piece.
- First, dredge them in the flour mix and dust off any excess flour.
- Then dip in the egg mixture making sure to drip off excess.
- Finally, coat in the breadcrumb mixture. Pressing down to ensure proper coverage.

- Set aside – Continue with the rest of the pieces. These can be placed on a baking sheet lined with parchment paper and kept in the refrigerator for up to 3 days before panfrying.
Pro tip – you can also place them between sheets of parchment paper in freezer-safe bags and freeze them for up to a month. - Pan-frying – In a frying pan on medium-high heat, add one tablespoon of oil. Gently lay the pieces of chicken schnitzel in the oil. Cook for 2 minutes. Then, flip and cook on the other side for another 2 minutes.
Pro tip – do this in batches making sure not to overcrowd the pan. Thin slices of chicken breast cook fast so the medium-high heat will give a nice golden brown color. - Pan dry – Remove the chicken on a clean paper towel to absorb excess oil. Serve hot on its own with ketchup, or mayonnaise, or serve alongside a side of rice or mashed potatoes.

What do you serve with chicken schnitzel?
- Mashed Potatoes Recipe,
- Baked Potato Chips, Crispy Baked Potato Wedges
- The BEST Fried Rice, Rice Pilaf, Coconut Turmeric Rice
- Cherry Tomato Salad, Avocado Salad, Tomato Mozzarella Salad
- Garlic Sauteed Broccoli with Cranberries
- Sesame Green Beans – Just Three Ingredients
- Turmeric Cauliflower Rice Pilaf
Variations
- Parmesan crusted chicken breast – add grated parmesan cheese to the panko breadcrumb mixture.
- Herbed chicken breast – add fresh herbs such as chopped parsley to the bread crumbs mixture
- Sour cream chicken schnitzel – add sour cream and mustard to the egg mixture before coating and breading.

More chicken breast recipes
This chicken schnitzel will keep in the fridge for 3 to 4 days.
Absolutely, these can be made a few days ahead of time and kept in the refrigerator. You can place the fried or non-fried schnitzel between parchment papers in freezer bags and freeze them for up to a month.
This is a very versatile dish and can pair with almost any veggies. Try
While both are made using the same process, traditionally schnitzel is made without any dairy. Just a dusting of flour, egg dip, and breadcrumb coating. In breaded chicken breast, you can marinate the chicken in a flour-based egg mixture and then dip it in panko breadcrumbs. Schnitzel is fried while breaded chicken can be pan-fried or baked
Yes, you can. Spray the breaded chicken schnitzel on both sides with cooking spray. Place them in a wire rack and bake them in a preheated oven to 400 F/200 C for 12 to 15 minutes until crispy and golden brown. Serve with a drizzle of lemon juice or lemon wedges on the side.
Chicken Schnitzel
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Ingredients
- 4 (1 kg) Chicken breast (each divided into 2 then tenderized with a mallet)
- ½ tsp Kosher salt
- ½ tsp Black pepper
- 2 – 4 tbsp Cooking oil
Flour mixture
- 1 cup (125 g) All purpose flour
- ½ tbsp Salt
- ½ tbsp Pepper
Egg mixture
- 2 large Egg
- ½ tsp Salt
- ½ tsp Pepper
Bread crumb mixture
- 2 cups (200 g) Breadcrumbs
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Chicken – Cut each chicken breast into two horizontally, so you have 4 slices. Lay the pieces between two plastic or paper towels on a baking sheet. Then using a meat mallet, meat tenderizer, or rolling pin gently flatten the pieces. Season with salt and pepper on both sidesPro tip – you can also find tenderized chicken schnitzel slices at some butcher shops ready to use4 Chicken breast, ½ tsp Kosher salt, ½ tsp Black pepper
- Flour mixture – In a shallow plate, add the flour and season with salt and pepper. Set aside1 cup All purpose flour, ½ tbsp Salt, ½ tbsp Pepper
- Egg mixture – In another shallow bowl – whisk the egg and season with salt and pepper.2 large Egg, ½ tsp Salt, ½ tsp Pepper
- Bread crumb mixture – In another shallow plate add the breadcrumbs and season with salt and pepper.2 cups Breadcrumbs, ½ tsp Salt, ½ tsp Pepper
- Coat the chicken – Coat each chicken breast piece. First, dredge them in the flour mix and dust off any excess flour. Then dip in the egg mixture making sure to drip off excess. Finally, coat in the breadcrumb mixture. Pressing down to ensure proper coverage.
- Set aside – Continue with the rest of the pieces. These can be placed on a baking sheet lined with parchment paper and kept in the refrigerator for up to 3 days before panfrying. Pro tip – you can also place them between sheets of parchment paper in freezer-safe bags and freeze them for up to a month.
- Pan-frying – In a frying pan on medium-high heat, add one tablespoon of oil. Gently lay the pieces of chicken schnitzel in the oil. Cook for 2 minutes. Then, flip and cook on the other side for another 2 minutes. Pro tip – do this in batches making sure not to overcrowd the pan. Thin slices of chicken breast cook fast so the medium-high heat will give a nice golden brown color.2 – 4 tbsp Cooking oil
- Pan dry – Remove the chicken on a clean paper towel to absorb excess oil. Serve hot on its own with ketchup, mayonnaise, or serve alongside a side of rice or mashed potatoes.
Recipe Notes & Tips
- Do not skip on pounding the chicken breast slices with a meat mallet or rolling pin. This helps tenderize the chicken which also helps cook quickly and easily.
- The breaded chicken is best served hot when freshly cooked. Leave them on a baking sheet lined with parchment paper in the fridge until then. Alternatively, freeze them and cook them when ready to serve.
- Dust off excess flour, egg mixture, or bread crumbs when you dredge or coat the chicken. Excess flour or breadcrumbs can burn easily in oil which can leave black spots on the chicken.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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This sounds like the most delicious schnitzel EVER! I can’t wait to give this recipe a try.
Thank you Claire – Let me know what you think.