What Is Schnitzel?
Schnitzel is thinly sliced meat, typically pork or chicken, coated in breadcrumbs and pan-fried until golden and crisp. The key is that the meat is pounded thin and cooks quickly in a light breading. It’s usually served with lemon to squeeze over the top.
It’s thought that schnitzel originated in Austria, though it’s also popular in Germany, Israel, and many other countries.
Recipe Ingredients
This recipe is made with just a handful of ingredients, most of which you probably have in the kitchen. Scroll down to the recipe card below for measurements.
Chicken breasts – Boneless, skinless. Alternatively, you can use chicken cutlets that are already thin.
Breadcrumbs – I prefer to use fresh breadcrumbs from about 4 slices of bread. Panko breadcrumbs also work.
Flour
Eggs
Milk
Spices – Salt, pepper, garlic powder, and paprika season the breading.
Vegetable oil – Or other neutral oil for frying.
Lemon wedges & parsley – For serving.
How To Make Chicken Schnitzel
Here’s how to make this crispy breaded chicken in just a few easy steps. You can find the printable version of the instructions in the recipe card below.
Pound the chicken. Place the chicken between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/4 inch thick.
Prep. Place the flour in a shallow dish and season with salt and pepper. In a second dish, whisk the eggs and milk. In a third dish, mix the breadcrumbs and seasonings.
Dredge the chicken. Coat each chicken in the flour, shaking off any excess, then dip in the egg mixture before pressing into the breadcrumb mixture.
Fry. Heat 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot, fry the chicken for 3-4 minutes on each side. Fry in batches if needed. Transfer to a paper towel-lined plate to drain.
Enjoy. Serve immediately with lemon wedges and chopped parsley.
Tips & Variations
Here are some things I’ve found helpful when making this chicken schnitzel recipe.
Make the breadcrumbs from scratch. If possible, use day-old bread to make the fresh crumbs. Simply pulse the bread slices in a food processor until you achieve a coarse crumb texture.
Coat the chicken evenly. Make sure to press the bread crumbs into the chicken well to ensure they stick during frying.
Preheat the oil. To check if the oil is hot enough, drop a small piece of bread into the oil. It should sizzle and turn golden brown within a few seconds.
Cook in batches. Fry the chicken breasts in batches to avoid lowering the oil temperature and ensure even cooking. The internal temperature of the chicken should reach 165F.
