Chicken schnitzel is an easy and tasty meal you can make at home. The chicken stays juicy inside while the outside becomes crispy and golden. It cooks quickly and makes a great dinner for any day of the week.
Why You’ll Love Chicken Schnitzel
Chicken schnitzel stands out because it hits that perfect balance of crispy outside and juicy inside. The crunchy coating made from panko breadcrumbs mixed with sesame seeds and spices adds great texture and flavor, while brining the chicken beforehand keeps the meat moist and tender. Plus, it’s easy to customize—whether you want to keep it simple or add a twist with your favorite seasonings. This dish is not only tasty but also quick to prepare, helping you put a wholesome meal on the table without fuss.
Ingredients You’ll Need for Chicken Schnitzel
To make this classic chicken schnitzel, here’s what you’ll gather:
- 2 boneless, skinless chicken breasts (about 1 to 1.25 pounds)
- 2 cups water
- 2 tablespoons kosher salt
- 2 teaspoons sugar
- 1⅓ cups panko breadcrumbs
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt or table salt
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 2 tablespoons sesame seeds
- ½ cup all-purpose flour
- 2 large eggs
- Vegetable oil for frying
- Lemon wedges for serving (optional)
How to Make Chicken Schnitzel: Step-by-Step Directions
Start by prepping the chicken breasts. Slice each breast in half horizontally so you get thinner fillets. Then, place one fillet at a time inside a resealable plastic bag and gently pound it to an even thickness, about ⅛ to ¼ inch. This ensures the chicken cooks evenly and stays tender. Repeat for all pieces.
Next, prepare a brine by mixing water, kosher salt, and sugar in a bowl. Stir until everything dissolves. Add the pounded chicken to this brine and let it rest for 30 to 45 minutes. This step is crucial for juicy meat but don’t let it sit longer or it might get too salty.
While the chicken is brining, get your breading station ready. In one shallow bowl, combine panko breadcrumbs with black pepper, sea salt, garlic powder, paprika, and sesame seeds. Put flour in a second bowl and beat eggs in a third bowl. When you’re ready, coat each chicken fillet first in flour, shaking off excess, then dip in the beaten eggs, and finally press into the panko mixture until well covered.
Heat about an eighth of an inch of vegetable oil in a large nonstick skillet over medium heat until it shimmers. Carefully place two fillets in the pan. Cook the first side for 2 to 3 minutes or until golden brown, then flip and cook the other side for the same amount of time. Adjust heat as needed if browning is too slow or fast. Once cooked through, transfer the schnitzels to a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining chicken.
Your schnitzel is ready when the outside is crispy and golden and the chicken inside is fully cooked but still juicy.
How to Serve Chicken Schnitzel
Serving chicken schnitzel is all about keeping it simple and letting the crispy flavors shine. Arrange the sliced schnitzel on a platter and offer lemon wedges alongside for a fresh, zesty touch. Squeezing lemon over the schnitzel just before eating brightens the flavors beautifully.
For a complete meal, pair the schnitzel with light and fresh sides like a crisp Israeli salad with feta cheese or steamed vegetables. Mashed potatoes or a light potato salad also complement the crunchy schnitzel well. If you want to add a dipping sauce, try a tangy mustard or garlic aioli, but it’s delicious enough on its own.
Expert Tips for Making the Best Chicken Schnitzel
To get the crispiest schnitzel with tender meat every time, follow these tips:
- Always pound the chicken yourself to an even thinness; it helps the coating stick and cooks the chicken evenly.
- Use separate hands for handling dry (flour and breadcrumbs) and wet (egg) ingredients during breading to keep your hands less messy.
- Don’t skip the brine — it locks in moisture and boosts tenderness.
- Heat the oil just right. Too cool and the schnitzel soaks up oil, too hot and the crust burns before the chicken cooks.
- Use panko breadcrumbs mixed with sesame seeds for that extra crunch and flavor.
- Cook in batches to avoid overcrowding the pan, which can lower the oil temperature and make the coating soggy.
How to Store Chicken Schnitzel
If you have leftovers, store them properly to keep as much crunch as possible. Let the schnitzel cool completely before placing it in an airtight container. You can keep it in the fridge for up to 3 days.
To reheat, use an oven or toaster oven set to medium heat to crisp the coating back up. Avoid microwaving if possible, as it tends to make the crust soggy. If you want to freeze the schnitzel, wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat in the oven.
Variations of Chicken Schnitzel to Try
While this recipe is a fantastic classic, there are plenty of ways to switch it up:
- Use different spices in the breadcrumb mix like smoked paprika, cumin, or dried herbs for new flavor profiles.
- Swap sesame seeds with poppy seeds or omit them if you prefer a simpler crust.
- Try coating chicken thighs instead of breasts for a juicier, richer result.
- Add grated Parmesan cheese to the panko mixture for a cheesy twist.
- Make a gluten-free version by substituting all-purpose flour with almond flour or gluten-free flour blends, and use gluten-free breadcrumbs.
- For a lighter version, bake the breaded chicken in the oven instead of frying it.
Frequently Asked Questions about Chicken Schnitzel
What is chicken schnitzel exactly?
Chicken schnitzel is a thin chicken breast coated in seasoned breadcrumbs and fried until golden and crispy. It’s a popular dish in many countries, known for its crunchy crust and tender inside.
Can I prepare schnitzel ahead of time?
Yes, you can bread the chicken and refrigerate it for a few hours before cooking. However, it’s best cooked fresh to keep the coating crispy. Leftovers can be stored and reheated later.
What oil is best for frying schnitzel?
Vegetable oil, canola oil, or sunflower oil are great choices because they have a high smoke point and a neutral flavor that won’t overpower the chicken.
How do I make sure my schnitzel stays crispy?
Make sure the oil is hot enough before frying and avoid overcrowding the pan. Drain the cooked schnitzel on paper towels and reheat in the oven rather than the microwave.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs will be juicier and have a richer flavor but may require slightly longer cooking time.
Is it necessary to brine the chicken?
While not required, brining helps keep the chicken juicy and enhances flavor, making it worth the extra step.
How do I serve chicken schnitzel traditionally?
Schnitzel is often served with lemon wedges and simple sides like salads, potatoes, or steamed vegetables. It can also be enjoyed in sandwiches or wraps.
Chicken Schnitzel
Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1.25 pounds)
- 2 cups water
- 2 tablespoons kosher salt
- 2 teaspoons sugar
- 1⅓ cups panko breadcrumbs
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt or table salt
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 2 tablespoons sesame seeds
- ½ cup all-purpose flour
- 2 large eggs
- Vegetable oil for frying
- Lemon wedges for serving (optional)
Instructions
- Slice each chicken breast in half horizontally to create thinner fillets. Pound each fillet to an even thickness of ⅛ to ¼ inch.
- Prepare a brine by mixing water, kosher salt, and sugar in a bowl until dissolved. Add the chicken fillets and let them brine for 30 to 45 minutes.
- Set up a breading station: In one bowl, combine panko breadcrumbs, black pepper, sea salt, garlic powder, paprika, and sesame seeds. Place flour in a second bowl and beat eggs in a third bowl.
- Coat each chicken fillet first in flour, then dip in the beaten eggs, and finally press into the panko mixture until fully covered.
- Heat vegetable oil in a large nonstick skillet over medium heat until shimmering. Cook two fillets at a time for 2 to 3 minutes per side until golden brown.
- Transfer cooked schnitzels to a baking sheet lined with paper towels to drain excess oil. Repeat with remaining chicken.
- Serve the schnitzel with lemon wedges for squeezing over the top.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!