Chicken Schnitzel Recipe (VIDEO)
This homemade Chicken Schnitzel is an absolute favorite in our house. Thinly sliced chicken, coated in breadcrumbs, and pan-fried to golden perfection. You’ll love the contrast between the crispy exterior and the juicy, tender chicken center, with a sprinkle of salt and a squeeze of fresh lemon on top.
Not only is it exciting to share this recipe because it’s a family favorite, but it’s also (drumroll, please)… the first recipe from my new Natasha’s Kitchen Cookbook, that I am sharing on my blog! We hope that you will enjoy this dish as much as we do.
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What is Schnitzel?
Schnitzel is typically a boneless meat cutlet (pork, veal, chicken), pounded thin, breaded, and lightly pan-fried, with a crispy coating sealing in the natural juices, creating the most tender meat under the crisp crust.
This recipe is a variation of our famous Pork Schnitzel. Chicken Schnitzel is said to have originated in Austria and is very common in Germany and Israel, but it seems that nearly every country has its own version, because who doesn’t love a good chicken dish?
The first time I made this, my daughter, who was 6 at the time, got up from the table mid-dinner to give me a hug. She said, “Thank you for making me this chicken, Mom,” and I just about melted. Later that night, in true 6-year-old fashion, she remembered the tasty chicken in her prayers and thanked God for it. It’s been in the regular rotation at our table ever since.
Chicken Schnitzel Video
Watch Natasha share how to make this recipe, straight from the Natasha’s Kitchen Cookbook. Once you see how simple it is to make this Chicken Schnitzel, it will become a regular in your kitchen too.
Ingredients
This Chicken Schnitzel recipe is so easy to make, with most of the ingredients going into the quick dredging process to create the signature crisp, golden brown crust.
- Chicken breasts – halved, boneless, and skinless, tenders removed if present
- Flour – all-purpose, to dredge the chicken
- Seasonings – use garlic salt, paprika, and black pepper to season the crust (here’s our giant pepper mill)
- Eggs – help bind the breadcrumbs to the chicken
- Panko breadcrumbs – to create the crisp outer crust
- Oil – light olive oil, canola oil, or any high-heat cooking oil
- Sea salt – we love a coarse salt to sprinkle on the hot chicken
- Lemon wedges – squeeze on top just before serving to elevate your crispy chicken with tangy citrus flavor
Variations and Substitutions
Variations – You can add fresh herbs like parsley or basil, garlic powder, or even a cup of grated parmesan cheese, to your breadcrumb mixture. You can also try adding 3 Tbs of Dijon mustard to your egg mixture for extra flavor. Get creative and try a different variation every time you make this dish.
Gluten-Free – You can easily substitute the flour for GF flour, but I have yet to find a GF breadcrumb that maintains its crispy texture after frying. You can substitute panko for gluten-free Kellog’s Corn Flakes, crushed into breadcrumb size (make sure it is the GF version, not all Corn Flakes are GF).
How to Cut Chicken into Cutlets?
Cutlets are ideal for frying because they cook at the same rate and pounding the chicken makes it more tender. Cut the chicken breasts in half lengthwise. Place cutlets between two sheets of plastic wrap or wax paper. Use a meat mallet, rolling pin, or the bottom of a heavy saucepan to pound the chicken thin, about ¼-inch. Cut each cutlet in half to make 8 pieces (they are easier to fry when they aren’t huge)
How to Make Chicken Schnitzel
- Chicken – Cut and pound your chicken into cutlets as directed (see above).
- Breading Stations – Set up three medium shallow bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.
- Dredge – Fully coat both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl, and finally, cover the chicken with bread crumbs. Repeat with the remaining cutlets. If time permits, let the breaded cutlets rest for 10 minutes and the breading will stick better when frying.
- Cook – Heat a large non-stick or cast iron pan over medium heat and add enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan with space between each piece. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Use a splatter screen to keep your stove clean.
- Finish – Transfer the cutlets to a paper towel-lined wire rack or plate. Immediately sprinkle the cutlets with salt. Repeat with the remaining cutlets, adding more oil as needed. To serve, garnish with parsley if desired and squeeze the lemon wedges over the top.
When is the chicken done cooking?
You can test the chicken for doneness one of two ways – If you slice a cutlet with a knife, it should not be pink in the center and the juices should run clear. You can also check by inserting an instant-read thermometer into the side of the cutlet and it should reach 165˚F when it’s cooked through.
Pro Tip:
The key to flavor with any fried food is to sprinkle it with salt as soon as it comes out of the oil. We also love a squeeze of fresh lemon juice over the crispy cutlet for good measure.
Common Questions
Yes. Place your chicken cutlets on a lined pan, spray both sides with cooking spray, and bake for 10-15 minutes at 425°F, being sure to flip halfway through the baking time. Check for doneness (165°F in the center) with a meat thermometer.
Any sauce would go with this dish since it is not heavily seasoned. Creamy sauces, mushroom gravy, lemon, barbeque sauce, Dijon mustard, or even a hot sauce would work great.
This recipe is easily doubled. If you are making a large batch, set your oven to 200°F and put the cooked chicken onto a wire rack to keep warm in the oven. This will help them keep crisp as well.
Absolutely! Chicken tenders are even easier because they are small enough that you don’t have to pound them and still turn out very tender.
What to Serve with Chicken Schnitzel
This recipe is great year-round, and you can determine your sides based on the season or whether you need a cool summer meal or warm comfort food.
- As a main course – paired with potatoes (mashed potatoes, baked potato, or potato salad) and veggies.
- Sandwiches – use the chicken as a patty for Chicken Sandwiches topped with Coleslaw and pickles,
- Topping – slice into strips to use in a Chicken Cobb Salad or as a topping for Lemon Chicken Pasta
Make-Ahead
Schnitzel is best straight from the pan onto your plate to ensure that it has its signature crisp. Leftovers can be stored for 2-3 days in an airtight container.
- To Refrigerate: Let the cutlets cool on a wire rack to reduce moisture (which will prevent soggyness), place In an airtight container, and store for up to 3 days.
- To Reheat: Avoid the microwave and use an oven or air fryer to restore the crispness. Heat the oven to 350°F and cook for 10-15 minutes, flipping the schnitzels halfway through.
- To Make Ahead: You can prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for twenty-four hours or freeze for up to one month.
More Easy Chicken Recipes
If you love this Chicken Schnitzel recipe, then you won’t want to miss these other tasty, easy-to-make chicken dishes. P.S. In addition to this schnitzel, we also have some of our best-loved chicken recipes in our New Cookbook.
- Oven Baked Chicken Breast
- Cajun Chicken Pasta
- Lemon Chicken
- Chicken Tortilla Soup
- Air Fryer Chicken Wings
- Baked Chicken Breast
Chicken Schnitzel Recipe
Ingredients
- 1 1/2 lb 2 large boneless, skinless chicken breasts, halved
- 1/4 cup all-purpose flour
- 2 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- Extra light olive oil, or canola oil, or any high-heat cooking oil
- Coarse salt, to sprinkle on fried chicken
- Lemon wedges, for serving
Instructions
- Line a cutting board with plastic wrap. Place the chicken on the cutting board in a single layer and cover the cutlets with a second layer of plastic wrap. Use a meat mallet or a rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about 1⁄4 inch. Cut each cutlet in half.
- Set up three medium bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.
- Dredge both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean.
- Repeat with the remaining cutlets. Let the breaded cutlets rest for 10 minutes if time permits and the breading will stick better when frying.
- Heat a large non-stick or cast iron pan over medium heat and add just enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan, not crowding them. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Transfer the cutlets to a paper towel-lined plate and slice into one to test for doneness; the juices should run clear and the meat should no longer be pink. Immediately sprinkle the cutlets with salt.
- Repeat with the remaining cutlets, adding more oil as needed. To serve, squeeze the lemon wedges over the top.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I make Chocolate banana bread for family potlucks. everyone raves about it. I feel so special at the amount of compliments. when I bought your cookbook. I noticed it was not in the cookbook. so I got it online. do you have the baklava recipe in the cookbook? do you have a cookbook just for desserts? If not may I suggest offering it. I will buy all your cookbooks. Makes me look like a real chef.
Hi Christine! I only have one cookbook at the moment. Not all of my recipes are in the cookbook, but you can find them here on the blog. The cookbook consists of some old and improved favorites as well as many new ones not on the blog. Thank you for the suggestions.
Delicious! Husband and teen boys liked it too. I made a lemon dill cream sauce and roasted potatoes/asparagus with it. Yum! Keeper! (like all of your recipes!)
That’s so great, Amye! I’m so happy you found a keeper on my blog!
I made this Gluten Free, I used Panko GF bread crumbs , pounded them out to be more binding , added 1 tbsp of cornstarch to my flour mixture and you could not tell them from the non Gluten Free ones. Browned perfectly. This is a staple at our house along with the pork schnitzel.
Thank you so much for sharing that with me, Jeff!
Excellent I made this for dinner the whole family loved it thank you for the recipe.
You’re so welcome! Good to know that you your family enjoyed it!
Very good and juicy. Just follow the easy recipe and instructions.
I had company coming over tonight and had no idea what I was making for dinner…but I knew just the place to come for dinner ideas and stumbled across this recipe!
I spent a few years in Germany and love schnitzel. I knew this would be a hit.
I made this Schnitzel tonight for dinner, along with your creamy mashed potatoes and roasted asparagus recipes. All three were a hit!!
The schnitzel was crispy on the outside and juicy on the inside. Everyone loved it. Thank you so much for this amazing recipe! The creamy mashed potatoes and asparagus turned out so delicious as well. You never ever disappoint. 🥰
I’m so glad to hear that. Thank you so much for the wonderful feedback.
Found the recipe in your cookbook, doubled it right away, did not regret. Crunch and taste this fantastic!!!
So glad you loved it, Lena!
Made this for dinner last night and Wow, this recipe is a keeper! Other than regular salt (and pepper), I didn’t add garlic salt or paprika to the flour, but used “Seasoned” Panko crumbs for breading and that seemed to do the trick! I also let the breaded chicken rest for 10 minutes as recommended and used Peanut Oil for frying. The end result was a tender and juicy schnitzel that I will definitely make again 🙂
That’s wonderful, Patricia! I’m glad you loved it.
Sorry Natasha, one other thing I forgot to mention regarding the chicken schnitzel. The fresh lemon juice drizzled over the fried schnitzels really kicked it up a notch. The recipe went from 5 star to 6 star with the addition of the fresh juice. It’s a must 🙂
I agree – it’s so nice over the chicken. Thank you for the wonderful review!
For me, ALL of Natasha’s recipes come out great- every time. I bet this one would taste good with a blue cheese dressing for dipping. Gonna try it tonight. 🙂 Brian
Sounds great, enjoy! Thank you so much for this compliment.
BTW – A few weeks ago, I DID make this with a (scratch) blue cheese dressing for dipping. It was fantastic. Actually, I think just about ANY sauce would pair well with this dish ! 🙂
That’s great, Brian!
For gluten free, I buy gluten free bread (canyon) and put slices out to dry, and then crush them. It works pretty well! I’ve used them for GF chicken Parmesan.
I often add different spices/herbs to the crumbs as well
Nice to know that, Jane. Thanks so much for sharing that with us!
I have made this with pork , Love it , time to try it with Chicken . Sounds YUMMY .
I’m so glad you enjoyed it!
Can you please recommend a sauce that goes with the schnitzel. Thank you
Side order – German potatoe/green salad.
I just got home from Germany
Hi Rosie, we address that in the recipe post, please see the note section: “What kind of sauces go on Chicken Schnitzel?” I hope that helps.
LIKE ONE OF THE OTHER LADIES I HAVE YET TO TRY WILL BE A NICE CHANGE TO STUFFING THE BREAASTS AND TO ADD NO OVEN NEEDED
Hey Nat.. Mmm..love chicken done like this and served with mashed potatoes and creamy cucumber salad. One of our favorite meals. We do pork cutlets the same also . I think that will be on the menu this week…thankyou. Have a great weekend!
You’re very welcome, Lydia!
I am always looking for ways to cook chicken. Thank you for this new idea.
You’re welcome, Linda!
Omg!! This was amazing!! All your recipes are awesome and just got your cookbook in the mail yesterday! Congrats!!!
Thank you! I hope you’ll enjoy all of the recipes that you will try.
I love your videos and recipes but I am always mystified. Why do you toss food scraps, towel, egg shells etc., any thing that might go in the garbage or laundry, over your shoulder? The floor must be a mess. I get that it is kind of a cutesy move, but also not a habit to encourage in the viewer.
Hi Bonnie, we’re just having fun in the kitchen and my kitchen stays quite clean. What you don’t see is the garbage can and sink right next to me while I’m filming.
I had no idea this was a thing, but I had everything I needed so I tried it and it was amazing! thank you so much for sharing this delicious recipe!
Hi Jess! Thank you for trying the recipe! So glad you enjoyed it.
This is such a delicious, family-friendly dinner recipe. Plus, I usually have the ingredients on hand, so it’s a no-brainer for me 🙂
Thank you so much for sharing that with me, Erin!
This turned out absolutely delicious! So easy to make too and now it will become a weekly staple!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jessica!
I’ve yet to try but know they will be great as I’ve made the pork. A suggestion that is wonderful to use for GF crumbs is to food process pork rinds. Makes the best breading for GF recipes!
I hope you love it, Elisa!