Chicken Schnitzel

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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.

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.

Chicken Schnitzel

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Calories: 244kcal

Adjust Servings Here: 4 servings

Description

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

Video

Ingredients 

1x2x3x

• ▢ 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

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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 sides

  Pro tip – you can also find tenderized chicken schnitzel slices at some butcher shops ready to use
  4 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 aside
  1 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

Calories: 244– kcalCarbohydrates: 0– gProtein: 17– gFat: 11– gSaturated Fat: 2– gPolyunsaturated Fat: 3– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 69– mgSodium: 402– mgPotassium: 0– mgFiber: 0– gSugar: 0– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

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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