Name: Crispy Chicken Schnitzel Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: German
Ingredients: 4 boneless skinless chicken breasts, pounded to 1/4-inch thickness; 1 cup all-purpose flour; 2 large eggs; 2 tablespoons milk; 2 cups plain breadcrumbs or panko; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; Vegetable oil for frying (about 1/4 inch deep); Lemon wedges for serving; Fresh parsley for garnish (optional)

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If you’re craving a dinner that’s as satisfying as it is simple, look no further than this Crispy Chicken Schnitzel Recipe. Golden and crunchy on the outside, juicy and tender on the inside, this schnitzel is the kind of meal that has everyone reaching for seconds. Whether you’re serving it up for a cozy family dinner or impressing friends at your next gathering, this classic delivers big flavor with just a handful of pantry staples. Get ready for a dish that’s sure to become a weeknight favorite!

Crispy Chicken Schnitzel Recipe - Recipe Image

Ingredients You’ll Need

There’s true magic in the simplicity of schnitzel ingredients. Each component, from the chicken to the breadcrumbs, brings its own unique character, layering flavor and crunch to create the ultimate Crispy Chicken Schnitzel Recipe.

Chicken breasts: Use boneless, skinless chicken breasts for easy pounding and even cooking.
All-purpose flour: This helps the egg mixture stick and forms the first crucial layer of coating.
Eggs: Whisked eggs bind the breadcrumbs to the chicken and add richness.
Milk: Just a splash makes the egg wash extra silky for better coverage.
Bread crumbs or panko: Panko gives you extra crunch, while regular breadcrumbs create a classic finish.
Garlic powder: Adds depth and a hint of savoriness to the coating.
Paprika: A dash brings color and a subtle smoky warmth.
Salt: Essential for seasoning every layer and highlighting all the flavors.
Black pepper: Freshly cracked gives a gentle kick and balances the richness.
Vegetable oil: Neutral-flavored oil ensures a crisp, golden fry without overpowering the chicken.
Lemon wedges: A bright squeeze of lemon cuts through the richness and wakes up every bite.
Fresh parsley (optional): For a pop of color and fresh herbal flavor on top.

How to Make Crispy Chicken Schnitzel Recipe

Step 1: Flatten the Chicken

Start by placing each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or a rolling pin to gently pound them to an even 1/4-inch thickness. This step ensures even cooking and that signature schnitzel tenderness—don’t skip it!

Step 2: Set Up Your Dredging Station

Grab three shallow bowls. In the first, add the flour. In the second, beat the eggs with the milk until well combined. In the third, mix your breadcrumbs (or panko) with garlic powder, paprika, salt, and black pepper. This assembly line makes breading quick and mess-free.

Step 3: Dredge the Chicken

Coat each chicken piece first in flour, shaking off the excess. Next, dip it into the egg mixture, ensuring it’s fully coated. Finally, press the chicken into the breadcrumb mixture, making sure every inch is covered for that essential crunch that defines the Crispy Chicken Schnitzel Recipe.

Step 4: Fry to Perfection

Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high. Once the oil is shimmering, gently add the chicken—working in batches if needed. Fry each piece for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.

Step 5: Serve and Enjoy

Serve your schnitzel immediately while it’s still piping hot and irresistibly crispy. Add lemon wedges on the side and finish with a sprinkle of fresh parsley for a beautiful, flavorful touch.

How to Serve Crispy Chicken Schnitzel Recipe

Garnishes

A classic schnitzel always shines with simple, fresh garnishes. Try a generous squeeze of lemon over each cutlet to brighten up the flavors. A scattering of chopped fresh parsley adds a pop of color and a subtle herbal note that pairs wonderfully with the crispy coating.

Side Dishes

This Crispy Chicken Schnitzel Recipe pairs beautifully with a variety of sides. You can’t go wrong with a traditional German potato salad, buttery spaetzle, or even a crisp green salad for something lighter. Creamy mashed potatoes or tangy coleslaw are also fantastic choices.

Creative Ways to Present

For a modern twist, slice the schnitzel into strips and serve atop a bed of arugula with cherry tomatoes and a drizzle of mustard vinaigrette. Or, tuck it in a crusty roll with pickles and a slather of aioli for an irresistible schnitzel sandwich. However you serve it, this dish is guaranteed to steal the show!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover schnitzel (lucky you!), let it cool completely, then store it in an airtight container in the refrigerator. It will keep its flavor and texture for up to 3 days, perfect for easy lunches or quick dinners.

Freezing

To freeze, arrange the cooled schnitzels in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll keep well for up to 2 months. When you’re ready, just reheat straight from the freezer—no need to thaw!

Reheating

For that signature crispiness, reheat schnitzel in a 400°F oven on a wire rack or baking sheet until hot and crunchy again, about 10-12 minutes. Avoid microwaving, which can make the coating soggy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are delicious in this recipe. Just pound them to an even thickness, and follow the same steps for breading and frying. The result will be extra juicy schnitzel.

What’s the best way to prevent the coating from falling off?

Pat the chicken dry before dredging, and press the breadcrumbs onto the surface firmly. Letting the coated schnitzels rest for a few minutes before frying can also help the breading stick better.

Can I bake the schnitzel instead of frying?

Yes! For a lighter version, place the breaded chicken on a wire rack over a baking sheet and bake at 425°F for 15-20 minutes, flipping halfway through. You’ll still get a lovely golden crust, especially with panko breadcrumbs.

What oil should I use for frying?

Choose a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil. These will give you a crispy, golden schnitzel without any overpowering flavors.

Is the Crispy Chicken Schnitzel Recipe kid-friendly?

Definitely! Kids love the crunchy coating and mild flavors. Serve it with ketchup or their favorite dipping sauce for a guaranteed crowd-pleaser.

Final Thoughts

If you’re searching for a meal that’s both comforting and irresistibly crunchy, you can’t go wrong with this Crispy Chicken Schnitzel Recipe. Give it a try—you might just find yourself making it on repeat, sharing the love (and the crunch) with all your favorite people!

Crispy Chicken Schnitzel Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Crispy Chicken Schnitzel recipe features tender, thinly pounded chicken breasts coated in a flavorful seasoned breadcrumb crust and fried to golden perfection. It’s a classic German main dish that’s easy to prepare, boasting a delightfully crispy texture and garnished with fresh lemon wedges for a zesty finish.

Ingredients

Scale

Chicken

4 boneless skinless chicken breasts, pounded to 1/4-inch thickness

Dredging Station

1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups plain breadcrumbs or panko
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Frying & Garnish

Vegetable oil for frying (about 1/4 inch deep)
Lemon wedges for serving
Fresh parsley for garnish (optional)

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Instructions

Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper and gently pound to an even thickness of 1/4 inch using a meat mallet or rolling pin. This ensures quick, even cooking and tenderizes the meat.
Set Up the Dredging Station: Arrange three shallow bowls: one with all-purpose flour, the second with beaten eggs combined with milk, and the third with breadcrumbs mixed with garlic powder, paprika, salt, and black pepper. This layered coating will create the crispy crust.
Coat the Chicken: Dredge each chicken piece first in the flour, shaking off any excess, then dip into the egg mixture to moisten, and finally coat thoroughly with the seasoned breadcrumb mixture, pressing gently to adhere.
Heat the Oil: Pour vegetable oil into a large skillet to about 1/4 inch depth and heat over medium-high heat until hot and shimmering but not smoking. This temperature is key to frying a crispy schnitzel without absorbing excess oil.
Fry the Chicken: Carefully place the coated chicken breasts into the hot oil in batches to avoid overcrowding. Fry each side for 3 to 4 minutes until the crust is golden brown and the chicken is cooked through, turning gently once.
Drain Excess Oil: Transfer the fried schnitzels to a plate lined with paper towels to drain any excess oil and keep them crisp.
Serve: Serve the schnitzels hot with fresh lemon wedges for squeezing over, and optionally garnish with chopped parsley for a fresh touch.

Notes

For an extra crispy texture, use panko breadcrumbs instead of regular breadcrumbs.
For a lighter version, bake the schnitzel at 425°F (220°C) for 15-20 minutes, flipping halfway through.
Serve with traditional German sides such as potato salad, spaetzle, or a simple green salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: German