What are panko crumbs?

They are Japanese bread crumbs traditionally used for deep frying. Panko crumbs are made by lightly baking coarse bread, making them crunchy.

Can I use bread crumbs instead of panko crumbs?

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.

Can I use chicken thighs instead of chicken breasts?

Traditionally, chicken schnitzel is made with breast meat. However, you can use chicken thighs.

Why is my chicken schnitzel dry and trough?

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.

How to make Juicy, Crispy Chicken Schnitzel with Panko Crumbs Recipe

Description

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.

Ingredients

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

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Instructions

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 1/4 inch thick.
Generously season the chicken breasts with salt and pepper. I like to use 1/8 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.
Enjoy!

Notes

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 1/4 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.

*Nutrition Disclaimer

Nutrition

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