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Whole and sliced chicken breast schnitzel on a white plate, served with baby arugula. A blue towel is placed beside the plate.

Chicken Schnitzel

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Enjoy this crispy and golden Chicken Schnitzel made with seasoned chicken breast and a flavorful breadcrumb coating. Fried until perfectly crunchy on the outside and juicy inside, it’s a great choice for both lunch and dinner. Serve it with mashed potatoes, pasta, or fresh salads for a complete and satisfying meal.
Course Main Course
Cuisine Austrian, German, Isreal
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 959
Author Sangeetha Vel

Ingredients

For Seasoning the Chicken

  • 4 piece Boneless Chicken Breast thinly sliced
  • Black Pepper Powder to taste
  • ½ tsp Paprika
  • Salt to taste

For the Egg Mixture

  • 2 Eggs
  • ½ tsp Salt
  • ½ tsp Black Pepper Powder

For Breading

  • 1 cup All Purpose Flour
  • ½ tsp Garlic Powder
  • ½ tsp Black Pepper Powder
  • ½ tsp Salt
  • 1 cup Panko Bread Crumbs add more if using larger breasts
  • ½ tsp Dried Parsley

Other Ingredients

  • 1 cup Oil or enough for frying

Instructions

Seasoning the Chicken Breast

  • Start by seasoning the chicken breast with salt, black pepper, and paprika. Rub the seasoning evenly on both sides so the flavors are well distributed. Set it aside for later use. I’ve used thinly sliced chicken breast for this recipe. If your chicken breasts are large, I recommend slicing them thinly or pounding them with a meat mallet. This helps the chicken cook evenly when frying.
    A plate with boneless chicken breast seasoned with black pepper, paprika, and salt.

Preparing the Breading Mixture

  • In a bowl or shallow dish, crack open the eggs and season them with salt and black pepper. Whisk well until fully combined and keep it aside. This adds flavor and helps the breadcrumbs stick nicely, giving the chicken a crispy and well-seasoned crust.
    A bowl containing beaten eggs mixed with seasonings.
  • In a separate tray, add all-purpose flour and season it with garlic powder, salt, and black pepper. Mix well and set it aside. This creates the first layer in the breading process, helping the egg mixture stick better to the chicken.
    A tray filled with all-purpose flour seasoned with black pepper, salt, and garlic powder.
  • In another tray, mix panko breadcrumbs with dried parsley. If you want more flavor, you can also add Italian herbs, chili flakes, onion powder, or garlic powder—but I like to keep it simple here. This layer gives the schnitzel its signature crispy and golden crust.
    A tray with panko breadcrumbs combined with dried parsley.

Breading the Chicken

  • To bread the chicken, start by dredging the seasoned chicken breast in the flour mixture. Make sure it’s coated well on all sides, then gently shake off any excess flour.
    A boneless chicken breast coated in the seasoned flour mixture.
  • Next, dip the flour-coated chicken into the egg mixture. Make sure it’s fully coated, then let the excess egg drip off before moving to the next step.
    A piece of flour-coated chicken breast being dipped into the egg mixture in a bowl.
  • Now, coat the egg-dipped chicken breast in the panko breadcrumb mixture. Press down gently so the breadcrumbs stick well and cover the chicken evenly. Once coated, your chicken is ready for frying!
    Egg-coated chicken breast being covered in a panko breadcrumb mixture.

Frying the Chicken

  • In a shallow frying pan, add enough oil to submerge the chicken and heat it over medium heat. Once the oil is hot, carefully add the breaded chicken, making sure not to overcrowd the pan. This helps the chicken fry evenly and stay crispy.
    A breaded chicken breast frying in hot oil in a pan.
  • Fry the chicken for about 3–5 minutes on each side, or until golden brown and fully cooked. To be sure it’s done, you can use a meat thermometer—the internal temperature should reach 165°F, as recommended by the FDA.
    Once done, remove the chicken from the oil and let it rest on a cooling rack or a paper towel-lined tray for at least 5 minutes. This helps it stay crispy while it cools slightly. Now your Chicken Schnitzel is ready to enjoy!
    A pan with golden brown fried chicken schnitzel in oil.

Serving

  • Serve this crispy Chicken Schnitzel with your favorite sides like mashed potatoes, pasta, salads, or veggies for a satisfying meal. For more pairing ideas, don’t forget to check out the Serving Suggestions section below.
    A crispy chicken schnitzel served on a plate with baby arugula as a side.

Notes

Here are some helpful tips to make the perfect Chicken Schnitzel every time:
  • Pound or Thinly Slice the Chicken: For the juiciest Chicken Schnitzel, I recommend either thinly slicing the chicken breast or pounding it with a meat mallet to an even thickness. This helps the chicken cook more evenly and gives you a tender result. Pounding also breaks down the muscle fibers, which makes the chicken extra juicy and flavorful.
  • Brine the Chicken: While I haven’t brined my chicken in this recipe, you can definitely do it for extra juiciness and tenderness. Just soak the chicken breast in saltwater for at least 30 minutes before seasoning. After soaking, make sure to pat the chicken dry with paper towels. This helps the chicken stay juicy while frying and keeps it tender, even after it’s cooked.
  • Check Oil Temperature: It’s really important to get the oil temperature right for a perfect Chicken Schnitzel. The oil should be around 350°F (175°C). If it’s too hot, the coating will burn before the chicken cooks through. If it’s too cold, the schnitzel will soak up too much oil and turn greasy. You can use a kitchen thermometer, or drop a small piece of bread into the oil—it should brown in about 60 seconds if the oil is ready.
  • Fry in Batches: It might be tempting to fry all your schnitzels at once, but it’s best to fry them in batches. Overcrowding the pan can lower the oil temperature, which means the schnitzels won’t cook evenly and won’t get that crispy, golden crust. They might also stick together. Give each piece enough space to cook properly and crisp up nicely.
  • Rest the Breaded Chicken Before Frying:
    After breading, let the chicken sit for about 10–15 minutes before frying. This helps the coating stick better and prevents it from falling off while cooking.
  • Use Paper Towels Between Layers: If you're frying multiple schnitzels, place them on a wire rack or a plate lined with paper towels. You can also layer them with more paper towels in between. This helps absorb excess oil and keeps the coating from turning soggy while you finish the rest.
  • Add a Bit of Cornstarch (Optional): Mixing a small amount of cornstarch into the flour can help the coating stick better and crisp up even more. It’s optional but helpful if you're frying larger batches.
  • Customize the Seasoning: Even though I’ve kept the seasoning simple, you can easily make it your own. Add a pinch of cayenne for heat, or try fresh herbs like thyme or oregano for a more earthy flavor. You can also swap garlic powder for onion powder, or mix some grated Parmesan into the breadcrumbs for extra flavor. Don’t be afraid to adjust it based on what you enjoy!

Nutrition

Serving: 1serving | Calories: 959kcal | Carbohydrates: 35g | Protein: 56g | Fat: 65g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 38g | Trans Fat: 0.3g | Cholesterol: 226mg | Sodium: 695mg | Potassium: 936mg | Fiber: 2g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg

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