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Chicken Several pieces of Schnitzel on a white plate

How to make Chicken Schnitzel with Panko Crumbs Recipe

  • Author: Gitta Grether-Sweeney
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 26 minutes
  • Yield: 4 1x
  • Category: Main
  • Cuisine: German-Austiran


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.


Units Scale
  • 2 (21 oz total) boneless, skinless chicken
  • 2 large eggs, beaten
  • 3/4 cup all-purpose flour
  • 2 cups panko crumbs
  • 1/2 cup canola or vegetable oil
  • Kosher salt and ground black pepper to taste


  1.   Cut chicken breast in half.  See the examples above in the blog post.  
  2.   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 1/4 inch thick.  
  3.   Generously season the chicken breasts with salt and pepper.  I like to use 1/8 teaspoon salt and pepper per side of chicken.  
  4.   Set up the dredging station by placing eggs in a bowl and the flour and panko crumbs on a plate.  
  5.   Dip the chicken breast in flour, then the eggs, and finally in the panko crumbs.  
  6.   Place breaded chicken on a plate and refrigerate for at least 15 minutes.  
  7.   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.  
  8.    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.
  9. Enjoy!


  1.     If the oil is too cold, the chicken will absorb more of the oil.
  2.     You might need to add more oil to the pan.  Fry the chicken in at least 1/4 inch of oil.
  3.     For additional flavor, add 2 tablespoons of butter.  This is optional.  I cook my chicken schnitzel only in oil and do not add butter.  

*Nutrition Disclaimer


  • 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