Chicken Schnitzel breaded with panko crumbs is a crispy, juicy chicken filet and a family favorite. It's perfect for a weeknight meal or an elegant dinner party.
Chicken Schnitzel is easy to make and requires just a few ingredients. Chicken is breaded and then pan-fried breaded, resulting in a juicy, crispy entree. Honestly, the challenging and complex part is cutting the chicken breasts in half. If you do not want to deal with cutting the breast in half, purchase chicken tenderloins.
Schnitzel has been a regular rotation for dinner since I was a young child. My Austrian mother made schnitzel with pork or chicken. Both are delicious, but my favorite was and still is chicken schnitzel.
To make chicken schnitzel, cut chicken breasts in half, pound them until they are thin, and generously season both sides of the chicken with salt and pepper. Next, dredge the chicken in flour, then in beaten eggs, and last in panko crumbs. After the chicken breasts are breaded, refrigerate them for about 15-30 minutes to let the crumbs set. Finally, pan-fry them in oil until they are golden brown. The result is a delicious, crispy, juicy chicken filet.
My mother made chicken schnitzel with bread crumbs when I was a child. Bread crumbs are used to make the crispy crust in Germany and Austria. However, when my mother discovered Panko crumbs, she liked using them instead of bread crumbs because the schnitzel turned out lighter and crispier.
Chicken schnitzel is one of my family's favorite meals, and it is my mother's go-to meal when we visit her. I think she makes the best chicken schnitzel.
She usually serves it with homemade spaetzle, a mini-egg noodle dumpling, and Rotkraut, sweet and sour braised red cabbage (super delicious).
The meal is always a hit with the children, inlaws, and grandchildren, and we request that she makes it every time we visit her.
- What is the difference between Chicken Schnitzel and Wiener Schnitzel?
- Why Should you Make Chicken Schnitzel?
- What do You Need to Make Chicken Schnitzel?
- How to Make Chicken Schnitzel
- 1. Pound the chicken breast
- Don't miss these tips.
- Common questions about this recipe
- Storage Tips
- Leftovers Ideas
- What to Serve with Chicken Schnitzel
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What is the difference between Chicken Schnitzel and Wiener Schnitzel?
Schnitzel is made with three different types of meat. Wiener Schnitzel originates from Vienna, Austria, and is made with veal. By law in Austria, Weiner schnitzel cannot be made with any other meat unless it is called something different than Weiner schnitzel.
Therefore, when schnitzel is made with chicken, it is Chicken Schnitzel; when it is made with pork, it is Schweine Schnitzel.
Why Should you Make Chicken Schnitzel?
- It is easy to make. The most challenging part is cutting the chicken breast in half and pounding it to make it very thin.
- You can prepare the chicken ahead of time and fry them before you are ready to serve.
- The chicken cooks quickly.
- The meat is always juicy, and the crust is light and crispy.
- The leftovers are delicious. Be sure to make extra!
What do You Need to Make Chicken Schnitzel?
- Chicken breasts-the recipe calls for boneless and skinless chicken breasts. Thighs will work. However, I recommend using breast meat.
- All-purpose flour-the flour is used for dredging.
- Panko crumbs-they provide the crispy crust on the chicken.
- Eggs-any size egg will work. I usually use large eggs. The eggs ensure the breading has something to adhere to.
- Kosher salt-needed for seasoning the chicken. Don't skimp on the salt, or the schnitzel can taste bland.
- Ground black pepper-I like to use a lot of pepper. But you can cut back on the pepper if you are not a fan of this seasoning.
- Canola oil- use an oil that has a high smoke point. Vegetable, peanut, safflower, and sunflower oil will all work well to fry the schnitzel.
How to Make Chicken Schnitzel
1. Pound the chicken breast
The chicken breasts must be very thin, about ¼ inches thick. To make it easier, I like to cut the chicken breast in half and then pound them.
Cut the chicken breast in half with a very sharp chef's knife.
The two halves will look like this.
After you have cut the chicken breast in half, it is time to pound it, so it is ¼ inch thick.
There are two ways to do this.
Use a rolling pin to pound the chicken breast until it is ¼ inch thick.
Use the smooth side of a meat mallet to pound the chicken breast.
Pro Tip: To prevent the meat juice from spraying while you pound it, place it in a clear plastic food storage bag or cover it with plastic food wrap.
Season the thinly pounded chicken.
Cut the chicken breast into smaller pieces so that the portions are reasonable.
Set up the dredging station.
First, coat both sides of the chicken in flour.
Next, dip the floured chicken breast into the beaten eggs. You may need to turn the breast over to distribute the egg evenly.
Last, place the chicken in the panko crumbs and coat both sides of the chicken with the panko crumbs.
Place chicken on a plate and refrigerate for at least 15 minutes to set the breading.
Fry for 2-3 minutes on each side.
Enjoy the light, crispy, and juicy chicken schnitzel!
Don't miss these tips.
- A sharp chef's knife must cut the chicken in half.
- Chicken needs to be well seasoned. Don't skimp on the salt and pepper.
- Be sure not to overcrowd the pan when cooking the chicken.
- Panko crumbs are coarse; if you prefer a finer crumb, pulse them in your food processor or put them in a sealed plastic food bag and pound them with a rolling pin.
Common questions about this recipe
They are Japanese bread crumbs traditionally used for deep frying. Panko crumbs are made by lightly baking coarse bread, making them crunchy.
Bread crumbs are an excellent substitute for panko crumbs. Restaurants and families in Germany and Austria use bread crumbs instead of panko crumbs to make chicken schnitzel. However, I prefer the crisp texture you get when using panko crumbs.
Traditionally, chicken schnitzel is made with breast meat. However, you can use chicken thighs.
If you overcook the chicken, it will be dry and tough. Cook the chicken until it has a crispy golden brown crust and the internal temperature of the chicken is 165°F.
Store leftovers in an airtight container for up to 3 days.
Leftovers do not need to be heated. I love to cut chicken schnitzel into strips and eat them on their own or on top of a salad.
If you prefer to eat them warm, reheat them in a microwave or place them on a sheet pan, and heat the schnitzel in the oven.
What to Serve with Chicken Schnitzel
In Austria, chicken schnitzel is served with various sides. Often mashed potatoes or French fries are sides served with chicken schnitzel. My favorite sides are Spatzle, Rotkraut (red cabbage), or a cucumber salad.
Another family favorite is to serve the schnitzel with a mixture of baby lettuces or arugula tossed with a lemon vinaigrette.
Any way you serve it, chicken schnitzel is always a hit with children and adults.
I hope you try this recipe! Please rate it and comment below. I love hearing from you!Print
Chicken Schnitzel breaded with panko crumbs is a crispy, juicy chicken filet and family favorite. It's perfect for a weeknight meal or an elegant dinner party.
- 2 (21 oz total) boneless, skinless chicken
- 2 large eggs, beaten
- ¾ cup all-purpose flour
- 2 cups panko crumbs
- ½ cup canola or vegetable oil
- Kosher salt and ground black pepper to taste
- Cut chicken breast in half. See the examples above in the blog post.
- Place the chicken in a plastic food bag or put it on a cutting board and cover the chicken with plastic. Pound with a rolling pin or meat mallet until it is ¼ inch thick.
- Generously season the chicken breasts with salt and pepper. I like to use ⅛ teaspoon salt and pepper per side of chicken.
- Set up the dredging station by placing eggs in a bowl and the flour and panko crumbs on a plate.
- Dip the chicken breast in flour, then the eggs, and finally in the panko crumbs.
- Place breaded chicken on a plate and refrigerate for at least 15 minutes.
- Heat the oil in a large saute pan over medium-high heat until the oil shimmers. A cast iron pan is ideal for cooking the schnitzel. Drop a few panko crumbs in the oil, and if it sizzles, the oil is hot enough to cook the chicken.
- Cook the chicken for 2-3 minutes per side until the chicken is golden brown and the internal temperature of the chicken is 165°F. If the chicken is golden brown, but the internal temperature of the chicken is not 165°F, finish cooking the chicken in a sheet pan in a 350°F oven until it reaches 165°F.
- If the oil is too cold, the chicken will absorb more of the oil.
- You might need to add more oil to the pan. Fry the chicken in at least ¼ inch of oil.
- For additional flavor, add 2 tablespoons of butter. This is optional. I cook my chicken schnitzel only in oil and do not add butter.
- Serving Size: 1 piece
- Calories: 465
- Sugar: 2.3 g
- Sodium: 913.3 mg
- Fat: 24.3 g
- Carbohydrates: 30 g
- Protein: 29.7 g
- Cholesterol: 134.4 mg
Keywords: chicken schnitzel, breaded chicken breast, German-Austrian Food