This crispy chicken schnitzel recipe is the perfect balance of crunch and tenderness. With a simple, easy-to-follow method, you'll get a golden, crispy coating every time. Learn the secret to achieving that perfect crunch while keeping the chicken juicy inside.
Ideal for a family dinner or a weekend treat, this quick recipe delivers a satisfying meal that everyone will enjoy. Get ready to serve up a delicious, crispy schnitzel with minimal effort!
With a few simple ingredients and some time, you can enjoy schnitzel at home, just like at a restaurant. It’s great for busy weeknights or a cosy weekend budget-friendly dinner recipe for large families. If you love poultry, try other quick and simple chicken dinner ideas from my collection. These easy dishes are perfect for any meal!
You can also try this chicken and pepper stew or a super easy-to-make chickpea and roasted peppers dish, both recipes go beautifully with some Soft Dinner Buns made with the Tangzhong Method or some Lebanese Rice and Broken Vermicelli. Give them a try, I am certain you will love them!
Even more easy recipes to test Lemon Chicken, Easy 15-minute Udon Noodles, Turkey Mince Noodles, or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner.
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I love whipping up quick, restaurant-quality dishes that are easy to make and taste amazing. With simple ingredients, I can create delicious meals for my family. Sharing homemade meals creates special memories that last.
What is Schnitzel?
Schnitzel is a popular dish consisting of a thin slice of meat—commonly pork or veal—that is breaded and fried until crispy. Originating in Austria, schnitzel has become a favorite in many countries. It can be made with other meats, like chicken or turkey, and comes in various styles, such as Wiener Schnitzel (the classic veal version) and Jägerschnitzel (served with a mushroom sauce).
Expert Tips
- Pound Evenly: Pound chicken breasts to an even thickness for uniform cooking and juicy results.
- Breading Technique: Dredge in flour, dip in beaten eggs, then coat with breadcrumbs. Press firmly for a thick, even coating.
- Fry at 350°F: Heat oil to 350°F (175°C) for optimal crispiness and golden finish.
Ingredients
- Chicken Fillets – Boneless, skinless pieces perfect for a crispy coating;
- Eggs and Milk – Combined to create a dip that helps breadcrumbs stick to the meat for a crispy crust;
- Flour – The initial coating that helps the egg mixture adhere to the meat;
- Breadcrumbs – Coating that gives the schnitzel its crispy texture;
- Vegetable Oil – Used for frying, ensuring a golden and crispy exterior.
Substitutions
- Meat: Use pork or veal instead of chicken for a traditional schnitzel.
- Breadcrumbs: Swap regular breadcrumbs with panko for extra crunch or crushed cornflakes for a different texture.
- Egg Mixture: Replace eggs with buttermilk for a tangy twist, or use a flaxseed mixture for a vegan option.
- Flour: Use gluten-free flour or almond flour for a gluten-free version.
- Seasonings: Experiment with herbs like parsley or paprika.
Step-by-step instructions
Making chicken schnitzel is so easy, that you’ll feel like a pro in no time! Simply coat the meat, season it, and fry it up. Let the skillet do the work while you enjoy the process.
It might seem like a fancy dish, but it’s a breeze. It’s the kind of simple meal that makes you look like a skilled cook, without any of the stress!
- Prepare the Chicken: Place a layer of cling film on your work surface. Put the meat fillets on top and cover with another piece of cling film. Use a meat tenderiser to bash the fillets until they are 2-3mm thick.
- Make the Batter: Whisk together the eggs and milk in a mixing bowl—season with salt and pepper. Stir in the flour until the mixture is smooth and lump-free.
- Bread the Chicken: Pour the breadcrumbs into a shallow bowl. Dip each fillet in some flour, followed by the egg mixture, ensuring it is fully coated. Then, coat each fillet in breadcrumbs, ensuring they are completely covered.
- Fry the Chicken: Heat the vegetable oil in a large frying pan over medium-high heat. When the oil is hot, add the meat fillets two at a time. Cook each fillet for 2-3 minutes on each side, until golden brown.
- Serve: Remove the chicken fillets from the pan and place them on kitchen paper to drain any excess oil. Repeat until all fillets are cooked. Serve hot with your favourite sides, such as vegetables, salad, or potato chips.
A full list of ingredients and instructions can be found in the recipe card below.
Variations
Schnitzel started in Austria but is now popular worldwide. It’s typically a thin slice of meat (like pork or veal) that’s breaded and fried until crispy. Many variations are using different meats, coatings, and cooking methods. Here are a few examples:
- Wiener Schnitzel: This is the classic Austrian schnitzel made with veal and traditionally served with lingonberry jam and potato salad.
- Jägerschnitzel: A German dish that is made with pork schnitzel and served with a creamy mushroom sauce.
- Schnitzel Cordon Bleu: A Swiss dish that is made with a thin slice of veal or pork that is stuffed with ham and cheese before being breaded and fried.
- Chicken Schnitzel: A lighter version of schnitzel that uses chicken instead of pork or veal.
- Schnitzel Parmigiana: An Italian-inspired schnitzel dish that is topped with tomato sauce and mozzarella cheese before being baked in the oven.
- Schnitzel Holstein: A German dish that is made with a pork or veal schnitzel topped with a fried egg, anchovies, and capers.
- Pork Schnitzel with Apple Sauce: A sweet and savoury version of schnitzel that is served with a side of applesauce.
- Schnitzel with Creamy Dill Sauce: A Scandinavian-inspired version of schnitzel that is served with a creamy dill sauce and boiled potatoes.
- Wiener Schnitzel Burger: A modern twist on schnitzel that uses a schnitzel patty instead of a traditional burger patty.
Serving suggestions
This recipe pairs wonderfully with a variety of vegetarian side dishes for family meals. Try it with my Grilled Eggplant Salad (Salata de Vinete) or coleslaw for a light option, or go for Turkish saksuka with eggplant and peppers. You can use this recipe to make my Quick Caesar salad for beginners.
Simple potato wedges with garlic and herbs or fries are always a hit, while mashed potatoes add a comforting touch. For something a bit different, serve it with spaetzle or steamed vegetables or with my fail-proof 4-ingredient homemade mayo as a dipping sauce. Don’t forget a rich gravy or a squeeze of lemon to enhance the taste!
Storage
- Cool Completely: Let the schnitzel cool before storing.
- Refrigerate: Keep in an airtight container in the fridge for up to 3-4 days.
- Freeze: Wrap tightly and freeze for up to 2-3 months.
- Reheat: Use the oven at 350°F (175°C) for 10-15 minutes to stay crispy.
Looking for more? Check out +20 Best Mains Easy Recipes!
More Chicken Recipes
If you enjoy this recipe, you’ll also love these other tasty and easy-to-make dishes.
- Lemon Chicken
- Perfect Roast Chicken Recipe
- Easy Baked Cornflake Chicken Nuggets
- Creamy Boursin Cheese Chicken
- Baked Sticky Chicken Wings
- Turkish Borek
- Creamy Chicken with Spinach and Peppers
FAQS
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- Baked Sticky Chicken Wings
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- Tomato Chicken
- Asian-Style Crispy Sesame Chicken
- Baked Chicken Nuggets
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Crunchy Chicken Schnitzel
Equipment
- Sharp knife - for cutting the meat and other ingredients.
- Bowls - for holding the beaten eggs and breadcrumbs.
- Frying pan - for cooking the schnitzel.
- Tongs - for flipping the schnitzel and removing it from the pan.
- Paper towels - for draining excess oil from the schnitzel.
- Plate - for serving the schnitzel.
Ingredients
- 4 chicken fillets
- 2 eggs
- 2 tablespoon milk
- ½ cup all-purpose flour
- 1 ½ cups breadcrumbs
- ½ cup vegetable oil
- Salt and pepper to taste
Instructions
- Start by placing a layer of cling film on your work surface. Place the chicken fillets on top and cover with another piece of cling film. Season with salt and pepper on both sides.4 chicken fillets
- Use a meat tenderiser to bash the chicken fillets until they are 2-3mm thick. This will help them cook evenly and quickly.
- In a mixing bowl, whisk the eggs and milk together. Season with salt and pepper.2 eggs, 2 tablespoon milk, Salt and pepper
- Incorporate the flour into the egg mixture, stirring until it is smooth with no lumps. This will create a batter that will help the breadcrumbs stick to the chicken.½ cup all-purpose flour
- Pour the breadcrumbs into a shallow bowl.1 ½ cups breadcrumbs
- Dip each chicken fillet in the egg mixture, making sure it is coated completely.
- Then coat each chicken fillet in breadcrumbs, making sure it is completely covered.
- Heat the vegetable oil in a large frying pan over a medium-high heat.½ cup vegetable oil
- When the oil is hot, add the chicken fillets two at a time.
- Cook each chicken fillet for 2-3 minutes on each side, or until completely golden brown.
- Remove the chicken fillets from the pan and place them on kitchen paper to drain any excess oil.
- Repeat the process until all the chicken fillets are cooked.
- Serve hot with your favourite sides such as vegetables, salad or potato chips.
- Enjoy your delicious homemade chicken schnitzel!
Video
Notes
- Use thin chicken cutlets or chicken breasts that have been pounded thin. This will ensure that the schnitzel cooks evenly and quickly.
- Before breading the chicken, season it with salt and pepper to enhance the taste.
- Use fresh breadcrumbs made from good-quality bread, such as sourdough or ciabatta. This will give your schnitzel a nice, crispy texture.
- Dip the chicken in flour, then egg, and breadcrumbs, and repeat the egg and breadcrumb coating for an extra crispy and crunchy schnitzel.
- Use a neutral oil with a high smoke point, such as vegetable or canola oil, and make sure it's hot enough before adding the schnitzel. The ideal temperature is around 350°F (180°C).
- After frying, place the schnitzel on a wire rack or paper towel to drain off any excess oil.
- Serve with a squeeze of fresh lemon juice, which adds a bright, acidic kick that cuts through the richness of the schnitzel.
- While the classic way to serve chicken schnitzel is with a side of potato salad or coleslaw, you can also try experimenting with different toppings, such as a creamy mushroom sauce or a spicy salsa.
Swathi says
This chicken-schnitzel is a delicious and crispy outer thing and the inside is juicy.
Lindsay says
LOVED this and how easy it was to make! Even on my first time it was perfect. We've had it for dinner several times now!