Thinly pounded chicken breasts are dredged in breadcrumbs and pan-fried until golden and super crispy. You can have this chicken schnitzel on the table in just 30 minutes!
Light and Crispy Chicken Schnitzel Is a Perennial Family Favorite
My Grandma’s schnitzel recipe has been a staple in our family for years. We typically make it with pork (aka German-style), but it’s just as tasty made with chicken.
Like my arugula salad-topped chicken Milanese and panko-coated chicken katsu, this easy recipe shines the spotlight on succulent chicken cutlets. This humble protein is transformed into the star of any dinner with a simple breadcrumb coating and a quick dip in some hot oil.
When finished with a sprinkling of flaky sea salt and a squeeze of lemon, there’s no need to slather your light and crispy chicken schnitzel with a gloopy gravy or sauce.
Sometimes the simplest dishes are the ones that taste the best.
Enjoy!
Heidi’s Tips for Recipe Success
Rest the breaded chicken before frying. This trick sets the breading to ensure the crisp crust won’t pull away or separate from the chicken when cut with a knife.
Spoon the hot oil over the chicken as it cooks. This traps moisture between the meat and crust to make schnitzel’s signature, puffy crisp exterior.
Always finish with flaky salt. It will adhere to the hot oil lingering on the breading and enhance the flavor of the toasted breadcrumbs.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Chicken breasts — I like to slice my chicken breasts lengthwise to make thinner cutlets. This stretches the meat a little farther and makes it easier to flatten with the meat tenderizer.
- Breading — The chicken is dredged through flour, a mixture of milk and eggs, and finally breadcrumbs to create that signature crispy coating.
- Canola oil + butter — Never fry schnitzel in olive oil, which has a strong fruity flavor that won’t work in this recipe. Stick with a neutral oil with a high smoke point, like canola oil, and throw in a tablespoon of butter for richness.
- Flaky salt + lemon — When chicken schnitzel is cooked properly, it doesn’t need any sauces or gravies; a squeeze of lemon and a generous sprinkle of salt is perfect.
How to Make Crispy Chicken Schnitzel
- Slice the chicken. You might be able to buy pre-made chicken cutlets at the store, but it’s very easy to slice larger chicken breasts in half lengthwise with a sharp knife to make your own.
- Pound to an even thickness. Don’t skip this step, because this is what helps the chicken cook at an even rate and stay moist and juicy. I suggest placing the chicken cutlets between two pieces of plastic wrap before pounding to minimize any mess.
- Bread the chicken. Make one hand your “dry” hand and the other your “wet” hand. That means you’ll be using one hand to dredge the chicken through the flour, then switch to the opposite hand to dredge through the egg and milk mixture, and switch back again to press on the breadcrumbs. This prevents both hands from getting gunked up with a gummy breadcrumb mixture.
- Shallow fry in a hot skillet. If you’ve got a cast iron skillet, now’s the time to dust it off! The breaded chicken will cook quickly (about 2 minutes per side). Don’t forget to spoon the hot oil over top periodically to make it extra crispy.
- Finish with flaky salt and lemon. My mouth is watering just think about it.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Chicken Schnitzel Recipe
Equipment
Ingredients
- 3 boneless skinless chicken breasts
- ⅓ cup all-purpose flour
- 2 eggs , beaten
- ¼ cup milk
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup finely ground dry breadcrumbs
- ½ cup canola oil (for frying) , divided
- 2 tablespoons butter , divided
- flaky salt
- lemon , for serving
Instructions
- Prep the chicken. Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about ⅜-inch with a meat tenderizer.
- Bread the chicken. Add ⅓ cup flour to a shallow bowl. In another bowl, whisk 2 eggs with ¼ cup milk, and season with ½ teaspoon salt and ½ teaspoon black pepper. Add 1 cup dry bread crumbs to another shallow bowl. One at a time, lightly dredge the chicken breasts first in the flour, then the egg mixture, and then in the bread crumbs, shaking off excess, and place on a wire rack. Repeat with the remaining chicken breasts. Let the coated chicken rest at room temperature for 20 minutes to help set the coating.
- Fry the chicken. Heat ¼ cup canola oil and 1 tablespoon butter in a heavy skillet over medium-high. Fry the chicken in batches, spooning the hot oil over the top of the chicken from time to time, until golden brown and crispy, 2-3 minutes on each side, flipping so the chicken breading doesn’t burn. Cook until the internal temperature reaches 160°F then transfer to a platter and sprinkle with flaky salt. Wipe out any crispy or burned bits or discard the oil altogether then add the remaining ¼ cup of oil and 1 tablespoon butter to the pan and repeat with the remaining chicken breasts. Serve with a squeeze of fresh lemon juice.
Nutrition
What to Serve With Chicken Schnitzel
Storage Tips
Leftovers will lose their crispiness as soon as they’re put in the fridge. To re-crisp the schnitzel, reheat it in a 350ºF oven for about 10 minutes, in an air fryer, or in a lightly oiled skillet.
You can enjoy the leftovers as is, or cut up the crispy chicken and add it to salads, wraps, or sandwiches.
More Crispy Chicken Recipes
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