Chicken Schnitzel Recipe (Pan-Fried)
When I first started making chicken schnitzel at home, I kept running into the same problem—either the coating wouldn’t stick, or the chicken turned dry before it got crispy.
So I changed one small thing in the process, and it made all the difference.
This version gives you a schnitzel that’s properly golden and crunchy on the outside, but still juicy inside—and it’s much more forgiving, even if you’re not frying all the time.
Schnitzel has always been one of those meals that disappears fast at the table. When I had my cake business, dinners had to be simple but reliable—and this was one of those recipes I could make without thinking twice.
Over time, I tweaked the method to make it easier and more consistent, especially for busy days when you don’t want to babysit a pan. Now it’s one of those recipes I can count on to turn out right every single time.
What is Chicken Schnitzel?
Chicken schnitzel is a thin chicken cutlet that’s breaded and pan-fried until golden and crispy. It’s traditionally made with pork or veal in Europe, but chicken is one of the most popular versions today.
The key to good schnitzel is a thin, even cutlet and a crisp coating that seals in the juices. Chicken schnitzel is very popular in many countries and is usually served with potatoes, salad, or rice.
Why you’ll love this schnitzel recipe
- Extra crispy coating that actually sticks
- Juicy chicken that doesn’t dry out
- Simple ingredients you already have
- Quick enough for weeknights
- Works every time—even for beginners
Ingredients for chicken schnitzel
- Chicken breast works best for schnitzel because it’s easy to slice into thin cutlets.
- Eggs form the base of the coating, and here I add a little mayonnaise, which helps the breadcrumbs stick better and gives a richer, crispier finish.
- Flour is used for the first coating so everything adheres properly.
- Breadcrumbs or panko give that classic crunchy crust—panko will be slightly lighter and crispier.
- Garlic powder, onion powder, salt, and pepper add simple flavor without overpowering the dish.
- Use a neutral oil like vegetable or canola for frying since it can handle higher heat.
Step-by-step: How to Make Pan Fried Chicken Schnitzel Recipe
1. Prepare the chicken
Slice each chicken breast in half horizontally to create thinner cutlets. Place them between two sheets of parchment or plastic wrap and gently pound with a mallet until evenly thin. Season both sides with salt and pepper.
2. Set up your breading station
- Plate 1: Seasoned flour
- Plate 2: Beat eggs, mayonnaise, garlic powder, onion powder, salt, and pepper.
- Plate 3: Season breadcrumbs with salt and pepper.
3. Bread the chicken
Dredge each piece in flour, shaking off the excess. Dip into the egg mixture, then coat in breadcrumbs, pressing lightly to help it stick.
4. Pan-fry
Heat about 2 tablespoons of oil in a large skillet over medium-high heat. Fry the schnitzels for 2–3 minutes per side until golden brown and cooked through. Do not overcrowd the pan—fry in batches if needed.
5. Drain and serve
Transfer to a paper towel-lined plate to absorb any excess oil. Serve hot with lemon wedges, ketchup, or garlic mayo. Great with salad, rice, or mashed potatoes.
My Secret for Extra Crispy Schnitzel
Most schnitzel recipes use just eggs for the coating, but adding a little mayonnaise makes a big difference.
It helps the breadcrumbs stick better, gives you a more even golden crust, and keeps the chicken from drying out while it cooks. It’s a small change, but it makes the whole process more reliable.
How to Pan Fry Schnitzel ?
Use about ¼ inch of oil in the pan—this is shallow frying, not deep frying. Heat the oil over medium to medium-high heat until it shimmers. If the oil is too cool, the coating will absorb oil and turn soggy; too hot and it will burn before the chicken cooks through.
Cook the schnitzel for about 3 to 4 minutes per side, depending on thickness, until golden brown and fully cooked.
What do you serve with chicken schnitzel?
You can serve it with side salads or serve it with a side of mashed potatoes, roast potatoes, or rice, such as turmeric rice or rice pilaf with fruit and nuts.
Pan Fried Chicken Schnitzel
Crispy chicken schnitzel made with a simple pan-fried method for a golden, crunchy coating that actually sticks. The chicken stays juicy inside thanks to a richer egg mixture, making this an easy, reliable recipe you can make any night of the week.
Video
Ingredients
- 750 g (1½ lb) Chicken breast cutlets 2 large breasts cut into cutlets
- ½ tsp Kosher salt
- ½ tsp Black pepper
- 2 – 4 tbsp (¼ cup) Cooking oil for pan frying
- ½ cup All purpose flour
- ½ tsp Salt
- ½ tsp Pepper
- 2 large Eggs
- 2 tbsp Mayonnaise optional but highly recommended
- ½ tsp Onion powder optional
- ½ tsp Garlic powder optional
- ½ tsp Salt
- ½ tsp Pepper
- 200 g (1½ cup) Breadcrumbs
- ½ tsp Salt
- ½ tsp Pepper
Method
- Step 1 – Prepare the chicken: Slice each chicken breast in half horizontally to create thinner cutlets. Place them between two sheets of parchment or plastic wrap and gently pound them with a mallet until they are evenly thin. Season both sides with salt and pepper.750 g Chicken breast cutlets, ½ tsp Kosher salt, ½ tsp Black pepper
- Plate 1: Seasoned flour½ cup All purpose flour, ½ tsp Salt, ½ tsp Pepper
- Plate 2: Egg mixture – In another shallow bowl, whisk the egg and season with salt and pepper.2 large Eggs, 2 tbsp Mayonnaise, ½ tsp Onion powder, ½ tsp Salt, ½ tsp Pepper, ½ tsp Garlic powder
- Plate 3: Bread crumb mixture – In another shallow plate, add the breadcrumbs and season with salt and pepper.200 g Breadcrumbs, ½ tsp Salt, ½ tsp Pepper
- Step 3: Bread the chicken: Dredge each piece in flour, shaking off the excess. Dip into the egg mixture, then coat in breadcrumbs, pressing lightly to help it stick.
- Step 4: Pan-fry: Heat 1–2 tablespoons of oil in a large skillet over medium-high heat. Fry the schnitzels for 2–3 minutes per side until golden brown and cooked through. Do not overcrowd the pan—fry in batches if needed.2 – 4 tbsp Cooking oil
- Step 5: Drain and serve: Transfer to a paper towel-lined plate to absorb any excess oil. Serve hot with lemon wedges, ketchup, or garlic mayo. Great with salad, rice, or mashed potatoes.
Notes
- Pound the chicken evenly – Thin pieces cook faster and stay juicy.
- Use dry hands for breading – One hand for wet, one for dry to avoid clumpy fingers.
- Chill before frying – Helps the coating stay intact.
- Don’t overcrowd the pan – It lowers the temperature and makes them soggy.
- Let rest after frying – A few minutes on paper towels = crispier results.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Pound chicken evenly for even cooking
- Don’t overcrowd the pan
- Keep oil at steady heat
- Let breaded chicken rest a few minutes before frying
- Serve immediately for best crisp texture
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Coating falls off | Skipped flour or wet chicken | Pat dry and coat in flour first |
| Soggy schnitzel | Oil too cold | Heat oil properly before frying |
| Burnt outside, raw inside | Chicken too thick | Pound thinner evenly |
| Greasy coating | Overcrowded pan | Fry in batches |
Frequently asked questions
About 3 to 4 minutes per side, depending on thickness.
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.
The chicken should be pounded to about 1/4 inch thickness. This ensures that it cooks quickly and evenly.
Yes, you can bake the schnitzel in a preheated oven at 400°F (200°C) for about 20-25 minutes or until it is cooked through and crispy.
Yes. Freeze breaded (uncooked) schnitzels in layers between parchment paper. Cook from frozen—just add an extra minute per side. You can freeze (cooked) chicken schnitzel. Place the cooked and cooled schnitzel in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag and store for up to 3 months.
Schnitzel is usually shallow fried in about ¼ inch of oil.
Most often the oil wasn’t hot enough or the pan was overcrowded.
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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.
My toddler would love it! I’m certainly making this recipe for him soon! Thank you for sharing!
Absolutely Elena my kids loved these when they were toddlers.. Always a winner with kids.
Just imagining the crisp of this makes my mouth water. This is such a great dinner recipe!
Thank you Marissa – Definitely a great dinner recipe
I love that you got such a gorgeous golden color without frying! My whole family would LOVE this chicken.
Thank you Abby. I think a good color makes it more appetizing right?
As a German, I look forward to giving your family’s schnitzel recipe a shot – it sounds great!
Thanks Leslie. I think you have some amazing Schnitzel recipes in germany too!
I love chicken schnitzel and I think your recipe looks wonderful – straightforward and tasty!
Thank you Jenni. This is definitely a wonderful recipe.