Name: Chicken Schnitzel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: German
Ingredients: Olive oil, for frying; 16 oz boneless, skinless chicken breast; 1/4 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/2 teaspoon black pepper; 2 large eggs; 1 splash milk; 1 cup Panko breadcrumbs; 1/2 teaspoon ground nutmeg; 1 lemon, cut into wedges

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This Chicken Schnitzel is a crispy, golden-brown favorite that I love making for a quick and flavorful dinner. Pounded thin and pan-fried to perfection, the tender chicken gets its signature crunch from a well-seasoned Panko coating. It’s a classic German-inspired dish that feels both rustic and refined.

Why You’ll Love This Recipe

I love how fast and satisfying this recipe is. The thin cutlets cook quickly, the breading is super crispy, and a fresh squeeze of lemon over the top makes every bite bright and irresistible. It’s perfect for weeknights or even casual gatherings when I want something simple but delicious.

Chicken Schnitzel

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil, for frying
16 oz boneless, skinless chicken breast
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
2 large eggs
1 splash milk
1 cup Panko breadcrumbs
1/2 teaspoon ground nutmeg
1 lemon, cut into wedges

Directions

I heat enough olive oil to coat the bottom of a heavy 10- or 12-inch skillet (I prefer cast iron) over medium-high heat.
I trim the chicken breasts and place them between two sheets of parchment paper. I pound them to 1/4-inch thickness and cut into smaller pieces if needed.
In a shallow bowl, I mix together the flour, salt, garlic powder, paprika, and black pepper. In a second bowl, I whisk the eggs with a splash of milk. In a third bowl, I combine the Panko breadcrumbs with the nutmeg.
I dredge each piece of chicken in the flour mixture, shaking off the excess. I then dip it into the egg mixture and coat it fully, followed by pressing it into the breadcrumb mixture until evenly coated.
I place the coated chicken into the hot skillet and fry for 3 to 5 minutes per side, or until golden brown and cooked through (165°F internal temperature).
I transfer the schnitzel to a plate, sprinkle lightly with salt, and serve immediately with lemon wedges.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 266 kcal per serving

Variations

I swap Panko for traditional breadcrumbs for a finer crust.
I add grated Parmesan to the breadcrumb mix for extra flavor.
For a spicier twist, I mix cayenne pepper into the flour.
I make chicken schnitzel sandwiches with arugula and mustard aioli.
I serve it with mashed potatoes, German potato salad, or cucumber salad for a full meal.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a 350°F oven for 10 to 15 minutes to restore crispiness. I avoid microwaving, as it softens the coating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can use boneless, skinless chicken thighs, but I still pound them thin to ensure even cooking.

What’s the best oil for frying schnitzel?

I like using olive oil for flavor, but neutral oils like vegetable or canola work well too.

Can I make this gluten-free?

Absolutely. I use gluten-free flour and breadcrumbs to adapt the recipe.

How do I keep the breading from falling off?

I press the breadcrumbs firmly into the chicken and let the breaded pieces rest for a few minutes before frying.

Can I prepare schnitzel ahead of time?

Yes, I bread the chicken and refrigerate it on a tray for a few hours before frying. This helps the coating stick better.

Conclusion

Chicken Schnitzel is a timeless favorite that always hits the spot. It’s quick, flavorful, and has that satisfying crunch I crave. Whether I serve it with lemon and a simple salad or dress it up for a full meal, it’s a dish I keep in regular rotation.