Schnitzel is an iconic dish that seriously deserves a spot on your plate any time you’re craving comfort food with a crispy twist! This recipe for Chicken Schnitzel is everything I want: golden and crunchy on the outside, juicy and tender on the inside, and so flavorful I found myself going back for seconds. It’s also made with simple, everyday ingredients you probably already have in your kitchen! I already know this crispy chicken schnitzel is going to win you (and your family!) over the same way it did me.
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“Definite kid pleaser!!! But dads and grandads love this, too. Instructions for this recipe are perfect, particularly the advice for reheating–not that I’ve frequently had leftovers of this to reheat. My fave way to use any leftover chicken is to slice it cold and throw on a mixed green salad for a next day lunch.”
jANMAUS
Easy Fried Chicken Schnitzel
While schnitzel is super popular in Germany and Austria, there are variations just about everywhere in the world. But no matter where you’re eating it, the idea is usually the same. Thin cutlets (many versions use pork or veal, though I love using chicken) are breaded and fried until golden and crisp. Wiener schnitzel is the traditional Austrian version made specifically with veal, while chicken schnitzel uses the same basic breading and frying method with chicken instead.
This recipe actually starts out a lot like our chicken Parmesan recipe since you pound the chicken thin and bread it using a simple mix of seasonings, flour, an egg wash, and Panko breadcrumbs. But instead of topping it with sauce and cheese, schnitzel is traditionally served simply with a squeeze of fresh lemon. It adds a bright finish without covering up that crispy breading. And if you’ve never fried chicken before, don’t worry. If you’ve got some oil and a heavy-bottomed skillet, you can make chicken schnitzel!
Recipe Success Tips
- If you want to save a little extra money, you can omit the Parmesan cheese. Just make sure to add extra panko breadcrumbs (about ½ cup more) for breading the chicken!
- Make sure to pound out the chicken to ¼-inch thickness. This promotes even cooking and helps ensure the panko doesn’t burn before the chicken reaches the safe internal temperature of 165°F.
- Feel free to add additional seasonings to the flour or egg wash. I think onion powder, dried thyme, or dried oregano would be great additions!
- Use a heavy-bottomed skillet to fry your homemade chicken schnitzel (or any recipe that calls for shallow frying for that matter!). The thicker base holds heat more evenly and helps the oil to stay at a steady temperature.
- Keep the oil temperature around 350°F while frying. If it’s too hot, the crust can burn before the chicken cooks through, and if it’s too cool, the breading can get soggy. An instant read thermometer is the best way to check! But if you don’t have one, dip the end of a wooden spoon into the oil; if steady bubbles form around the wood, the oil is likely hot enough. However, using a thermometer will give you the most reliable results!
- Don’t overcrowd the skillet when frying. I was only able to fry one piece of chicken at a time. Overcrowding can cause the oil temperature to drop, which means the coating won’t crisp up properly, and the chicken can turn out greasy instead of golden and crunchy.
What to Serve with Chicken Schnitzel
Chicken schnitzel is a delicious midweek option (kids LOVE it!). I usually keep things simple and classic with fresh lemon and add a side or two. Mashed potatoes with green beans make it a super filling family meal, or you can keep it lighter with a green salad (as shown below) and sauerkraut. French fries and a side of apple slaw is another combo I reach for when I want something easy, with plenty of crunch and freshness alongside the fried chicken. This is also a fun dish to serve for Oktoberfest, and spaetzle is a traditional pairing that makes the meal feel a little more festive.
Aside from the traditional squeeze of lemon, schnitzel is also sometimes paired with a mushroom sauce, so a mushroom herb gravy is a great option when you want something a little heartier. The savory mushroom gravy adds plenty of flavor without competing with the crispy breading. Our honey mustard sauce is another easy option and makes the best creamy and tangy dipping sauce!
Chicken Schnitzel
Cost $9.94 recipe / $2.49 serving
Ingredients
- 2 large (780 g) chicken breasts (boneless, skinless (780g) $4.59*)
- 1 tsp salt (divided, $0.04)
- 1 tsp black pepper (divided, (freshly cracked) $0.16)
- ½ cup (80 g) all-purpose flour (80g, $0.09)
- 2 eggs ($0.50)
- 1 Tbsp water ($0.00)
- 1 tsp garlic powder ($0.04)
- 1 tsp dried parsley ($0.05)
- 1¼ cup (100 g) Panko breadcrumbs (100g, $0.82**)
- ½ cup (65 g) Parmesan cheese (grated, (65g) $1.78)
- 2 cups (454.6 ml) vegetable oil (16oz, $1.19***)
- 1 lemon (quartered, $0.68)
Instructions
- Gather and prepare all ingredients.
- Take each chicken breast and cut it evenly down the middle, lengthwise. Place each cutlet into a ziplock bag or between two sheets of plastic wrap. Then, with a meat tenderizer mallet or rolling pin, gently pound each piece to ¼-inch thickness. Season them with ½ teaspoon of salt and ½ teaspoon of black pepper and set them aside.
- Grab 3 medium bowls or shallow dishes. In the first bowl, combine the flour, ½ teaspoon salt, and ½ teaspoon of black pepper. In the second bowl, whisk together the egg, water, garlic powder, and parsley. In the third bowl, mix the panko and grated Parmesan.
- To bread the chicken, coat each piece in flour, shake off any excess, and transfer it to the egg bowl. Coat it in the egg wash, letting any extra drip off, then transfer to the panko. Coat it in panko, pressing it to ensure the chicken is fully covered. Then place all the breaded chicken onto a sheet pan.
- Once all the chicken has been breaded, heat the oil in a skillet to 350°F-375°F over medium heat. Once the oil is hot, carefully place one piece of breaded chicken into the oil. Do not overcrowd the skillet, and work in batches.
- Fry the chicken undisturbed for 3-4 minutes, until golden brown. Using tongs, gently flip and continue cooking for 2-3 minutes, until the internal temperature reaches 165°F.
- Once the chicken is done, place it on paper towels to drain. Make sure to maintain the oil temperature at 350°F and continue frying until all the pieces are done cooking. Serve with a squeeze of fresh lemon and enjoy.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Chicken Schnitzel step-by-step photos
Gather all of your ingredients and set out 3 shallow bowls for the breading station, a sheet pan for the breaded chicken, and a paper towel-lined plate for the cooked schnitzel.
Prep the chicken: Evenly slice down the middle (lengthwise) of 2 large chicken breasts to create 4 separate cutlets. Try to keep the cutlets roughly even in size so they cook at the same rate.
Place each cutlet into a ziplock bag or between two sheets of plastic wrap. Using a meat tenderizer mallet or a rolling pin, gently pound each piece to ¼-inch thickness all the way across. The chicken should be an even thickness without any noticeably thicker spots.
Season the pounded chicken with ½ teaspoon of salt and ½ teaspoon of black pepper (total) and set them aside for now.
Make the breading station: Gather 3 medium bowls or shallow dishes. Add ½ cup all-purpose flour, ½ teaspoon salt, and ½ teaspoon of black pepper to the first bowl and combine. In the second bowl, whisk together 2 eggs, 1 Tbsp water, 1 tsp garlic powder, and 1 tsp dried parsley. Finally, combine 1¼ cup panko breadcrumbs and ½ cup grated Parmesan cheese in the third bowl.
Bread the chicken: Dip each cutlet into the flour mixture on both sides and shake off any excess so only a thin coating remains. Then dip it into the egg wash, letting any extra drip off, and transfer it to the panko breadcrumb bowl. Coat the chicken in panko on both sides, gently pressing the crumbs onto the surface until it’s completely covered with no large bare spots. Once breaded, place all the chicken onto a sheet pan.
Cook the chicken: Heat 2 cups vegetable oil in a skillet to 350-375°F over medium heat (use an instant-read thermometer to check the temperature). The oil should look hot and shimmering. If you drop in a panko crumb, it should sizzle immediately when it hits the oil. Carefully place one piece of chicken into the hot oil. Work in batches here! Don’t overcrowd the skillet.
Fry the chicken undisturbed for 3-4 minutes, until the underside is crisp and an even golden brown. Using tongs, gently flip and continue cooking for 2-3 minutes, until the second side is also golden and crispy and the internal temperature reaches 165°F.
Drain the chicken: When it’s done, place the chicken onto a paper towel-lined plate to drain any excess oil. Make sure to maintain the oil temperature at 350°F and continue frying until all the pieces are done cooking. The finished schnitzel should have a crisp, golden coating with tender, juicy chicken inside. Serve your homemade chicken schnitzel with fresh lemon and enjoy!
Storage & Reheating
As with anything fried, I like to serve chicken schnitzel right away while it’s hot and crispy. If you do have leftovers, let them cool and store them in an airtight container in the fridge for 3-4 days. The breading will soften in storage, but some of the original crispness can be brought back if reheated correctly.
Reheating
To bring back the crunch, I prefer reheating in the oven or air fryer at 350°F until heated through (flip them after 5-10 minutes so both sides can crisp up).
Freezing
You can also freeze chicken schnitzel for up to 3 months. Let it cool completely before freezing, then thaw it in the fridge overnight before reheating for the best results.
Try These Crispy Comfort Foods Next:
- I make Air Fryer Fried Shrimp anytime I want a quick appetizer that still feels like a treat.
- Our Homemade Chicken Nuggets come out crispy on the outside and SUPER juicy in the middle.
- Yes, these Chicken Croquettes are hands-on, but the crisp payoff is totally worth it.
- Homemade Fish Sticks are crispy on the outside, flaky inside, and so much better than the freezer-box version!
Never made schnitzel before and these turned out perfect! Next time I plan on using a few more spices but the lemon was a nice touch.
Awesome Marc! I’m so glad you enjoyed it. You definitely can’t go wrong with more spices and flavor! Thank you for your comment.
This looks delicious! I can’t wait o try it.
Definite kid pleaser!!! But dads and grandads love this, too. Don’t forget the cheese–you won’t really taste it, but it gives a spectacular crunch. Any hard cheese will do, and I’ve used Romano or Cotija when out of Parm. You can also get away with less oil, as I rarely have more than 1/4″ in the skillet. The recipe is also is great with boneless pork, either tenderloin or boneless loin cut thinnish and pounded to about !/4″ thick. Instructions for this recipe are perfect, particularly the advice for reheating–not that I’ve frequently had leftovers of this to reheat. My fave way to use any leftover chicken is to slice it cold and throw on a mixed green salad for a next day lunch. I have to spirit away an extra cutlet for this, because otherwise some snoopy male will snatch it up for a snack.
Yay! I’m so glad you enjoyed it. You can definitely utilize this recipe in multiple ways, and I love a good chicken add on for a salad. Great choice! I appreciate your comments and thank you.