Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (2024)

by Ryan 19 Comments

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This chicken schnitzel recipe is a traditional German dish that is pounded thin with a meat tenderizer and is coated with breadcrumbs and then lightly fried. There isn't much better or easier than this when it comes to chicken.

Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (1)

You can't have enough chicken dishes - from chicken francese to chicken with white wine sauce to chicken paprikash.

But I thought today was about exploring my roots a little bit. My dad's side of the family is German if the last name Beck didn't give it away. No I'm not related to Beck's Beer sadly. Who knows, maybe I'll randomly start seeing some checks from them some day. And while my distant relatives hail from Germany, I have never actually been.

But I feel most cities this days have an authentic German restaurant. For me it was Hollerbach's in Sanford. My memories of Hollerbach's consist of live music, lots of dancing, beer and schnitzel. Now I was too young for the beer and didn't care for the dancing but I remember loving the schnitzel.

Schnitzel is usually either chicken, pork or veal that is pounded very thin. I either would order the pork or chicken and always loved it. In fact, I don't think I ever ordered anything else besides schnitzel from Hollerbach's. Since I don't live close by anymore, I thought I'd make my own version of a German chicken schnitzel recipe.

Thankfully, it tasted exactly how I remembered. It really is a super simple dish. So if you're like me and crave some German chicken schnitzel, this recipe is for you.

Jump to:
  • Recipe Ingredients
  • Ingredient Swaps
  • Step-by-Step Photos
  • FAQs
  • Side Dish Options
  • Pro Tips/Recipe Notes
  • Other Chicken Recipes
  • Chicken Schnitzel
Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (2)

Recipe Ingredients

  • Chicken - you want thin chicken so you can get chicken cutlets or take chicken breasts and pound them thin.
  • Eggs - important in helping the breadcrumbs bind which creates that crispy exterior.
  • Breadcrumbs - I like to take some slices of bread and make my own breadcrumb mixture.
  • Lemon - just a touch of acidity makes all the difference in enhancing the flavor of this chicken schnitzel recipe.

Ingredient Swaps

Like any recipe you can mix up some of the ingredients. Some variations include:

  • I like to use chicken breasts and pound them thin, but you can use chicken thighs as well. Or even another protein like veal.
  • I like to take the time to make breadcrumbs but you can use store-bought, regular or panko.
  • I use canola oil to cook the chicken but vegetable oil, butter or even coconut oil works.

Step-by-Step Photos

Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (3)

Pound the chicken to ¼" thickness and season with salt and pepper. Then pulse 3 slices of bread in a food processor to make the breadcrumb mixture.

Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (4)

Place the flour, beaten eggs and breadcrumbs in three separate bowls, adding some garlic powder to the breadcrumbs. Dip the chicken in the flour and then the eggs.

Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (5)

Finally dip in the breadcrumbs, pressing to adhere. Cook the chicken in a large skillet with oil over medium-high heat for 3-4 minutes per side, or until the chicken is cooked through.

FAQs

What is Schnitzel?

Schnitzel is meat that is pounded thin and tenderized and then is coated with breadcrumbs and lightly fried. You typically squeeze some fresh lemon over it as well.

Do I Have to Use Chicken?

Traditional, you can make schnitzel with chicken, veal or pork. The recipe is the same except for the meat. While I've never made veal schnitzel, I've made pork from time-to-time and it's outstanding as well.

How Do I Know Chicken is Done?

You know the chicken schnitzel is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.

How to Reheat?

Leftovers that tastes as great as the day it was made it important. Place the chicken on a baking sheet and cover with foil. Place in 400°F oven for 15 minutes and check if it's crispy. If it isn't yet, pop back in the oven for another 5 minutes.

Side Dish Options

There are plenty of options to pair with this chicken schnitzel recipe. Some include:

  • Potato Latkes
  • Shaved Brussels Sprouts with Bacon
  • German Spaetzle
  • Homemade Pierogies
  • Crispy Roasted Potatoes

Pro Tips/Recipe Notes

  • Do not skip pounding the chicken. It needs to be pounded to ¼ inch thickness which allows for even and fast cooking so you don't burn the breading or overcook the chicken.
  • Fresh breadcrumbs take 5 seconds extra work, but lead to a quality tasting exterior of the chicken that store-bought can't replicate. However you can use regular or panko breadcrumbs if needed.
  • Leftover chicken schnitzel will store well in the fridge for 1 daybut as is the case with anything pan fried, it's better fresh.
Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (6)

Other Chicken Recipes

  • Breaded Chicken Parmesan
  • Chicken Pot Pie with Biscuits
  • Chicken Rollatini
  • Chicken Satay Curry

If you’ve tried this chicken schnitzel recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

Chicken Schnitzel

This schnitzel is made with chicken pounded thin and coated with fresh breadcrumbs, then lightly fried.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: German

Servings: 4

Calories: 529kcal

Author: Ryan Beck

Ingredients

  • 4 (6 oz) chicken breasts
  • salt and black pepper
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup fresh breadcrumbs (pulse 3 slices of bread)
  • ½ teaspoon garlic powder
  • canola or vegetable oil for frying
  • lemons and chopped parsley for serving

Instructions

  • Place the chicken between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and black pepper.

  • To make breadcrumbs, pulse 3 slices of bread in food processor until you get crumb mixture. You can also use plain breadcrumbs if you don't have fresh bread.

  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.

  • Preheat oven to 200°F. Place wiring cooling rack on baking sheet and set aside. Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in the flour, then the eggs, then the breadcrumbs, coating both sides and all edges at each side. Gently shake off excess breadcrumbs.

  • Cook 2 cutlets at a time until golden brown, about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets. Squeeze fresh lemon juice and top with chopped parsley and serve immediately.

Notes

  • Do not skip pounding the chicken. It needs to be pounded to ¼ inch thickness which allows for even and fast cooking so you don't burn the breading or overcook the chicken.
  • Fresh breadcrumbs take 5 seconds extra work, but lead to a quality tasting exterior of the chicken that store-bought can't replicate. However you can use regular or panko breadcrumbs if needed.
  • Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
  • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.
  • Leftovers will store well in the fridge for 1 daybut as is the case with anything pan fried, it's better fresh.

Nutrition

Serving: 1g | Calories: 529kcal | Carbohydrates: 52g | Protein: 40g | Fat: 19g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 158mg | Sodium: 194mg | Potassium: 1098mg | Fiber: 5g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 80mg | Iron: 4.3mg

Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!

More Chicken Recipes

  • Chicken Sausage Pizza
  • Thai Chicken Lettuce Wraps
  • Lemon Chicken Piccata
  • Marry Me Chicken Pasta

Reader Interactions

Comments

  1. Chris says

    Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (16)
    I’ve only had pork but this looks good!

    Reply

  2. TrinaK says

    Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (17)
    I am confused as to why we preheat the oven to 350? I made this recipe, but cooked it using the stovetop. Was it suppose to cook in the oven? Thanks!

    Reply

    • Ryan says

      Good catch. That was meant to place the already cooked chicken the oven if you are cooking multiple pieces so it stays warm. I updated it so it made more sense. Hope you liked it!

      Reply

  3. Michelle says

    I was looking for a schnitzel recipe and knew this was the one when I saw your reference to Hollerbach’s! Love that place!

    Reply

    • Ryan says

      Not much better than Hollerbach's!

      Reply

  4. Peggy says

    Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (18)
    I made this for dinner tonight. It was delicious! Thank you for the recipe.

    Reply

    • Ryan says

      Glad you enjoyed it.

      Reply

  5. Joan says

    Just had the chicken schnitzel at Hollerbach's this past weekend. It was delicious and now I can make it at home. Thanks.

    Reply

    • Ryan says

      Glad you enjoyed it!

      Reply

  6. Beth says

    Just wondered, do the bread slices need to be stale to make the crumbs? Also, my family enjoys a sauce with schnitzel, (we've had a paprika sauce at our local German restaurant). Do you have a recipe for a nice sauce rather than just lemon? Definitely going to try this!

    Reply

    • Ryan says

      Bread does not need to be stale. I've used both fresh and stale and either works. And while I don't have a sauce, something like a mustard cream sauce would work great.

      Reply

  7. Beth says

    Ooh, that sounds yummy! Thank you

    Reply

  8. Ket says

    Is there a certain type of bread you use for the breading?

    Reply

    • Ryan says

      Most times I use leftover sourdough, but any type will work.

      Reply

  9. Sheryn says

    Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (19)
    Tastes amazing! I used regular crumbs mixed with panko. Thanks for sharing this recipe!

    Reply

    • Ryan says

      Glad you liked it.

      Reply

  10. Tim says

    Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (20)
    Great recipe— I just used pandora and added a little Italian seasoning

    Reply

  11. Lisa says

    Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (21)
    I have been to Germany many times...this recipe is as good as any I have had there (one of our dear friends is a chef in a German restaurant in London)...He tried it and was so impressed..I am making it AGAIN for dinner....all my family and friends love it!

    Reply

    • Ryan says

      Glad you enjoyed it!

      Reply

Leave a Reply

Chicken Schnitzel Recipe - A Quick & Easy Weeknight Meal - Chisel & Fork (2024)

FAQs

What do you eat chicken schnitzel with? ›

What to Serve with Chicken Schnitzel. This tasty, crispy main dish is often served with a starchy side dish like French fries or mashed potatoes. For the most part, I prefer to serve it with a fresh salad to cut down on calories. Lemon slices are the traditional garnish for schnitzel.

What is the difference between crumbed chicken and chicken schnitzel? ›

- Chicken schnitzel typically involves pounding the chicken breast thinly before breading and frying or baking it. This results in a thinner, larger piece of chicken that is evenly coated with breadcrumbs. - Breaded chicken fillet may refer to a chicken breast that is breaded and cooked without being pounded thin.

What is chicken schnitzel made of? ›

For the uninitiated, chicken schnitzel is merely a chicken breast pounded thin, breaded, and fried. It's one of those foods that you can't help but love, which is probably why it's so prolific—versions of the recipe can be found in cultures around the world.

Why put schnitzel in fridge before frying? ›

Place into the fridge, uncovered, for one hour before cooking. This step dries the breading and ensures it will stick perfectly to the meat during the frying process. As long as you fry in hot oil, it will come out perfectly crispy with all of its breading intact!

What kind of sauce goes with schnitzel? ›

The Top 13 Schnitzel Sauces
  • Rahm Sauce - German Cream Sauce.
  • Jager Sauce - Authentic Jagerschnitzel Gravy.
  • German Mushroom Cream Sauce.
  • Gypsy Sauce - Zesty Bell Pepper Sauce.
  • German Mustard Sauce.
  • Homemade Brown Gravy.
  • Beer Gravy.
  • German Horseradish Sauce.
Jul 6, 2022

Can I eat cold Chicken Schnitzel? ›

Keep cooked chicken away from raw meat and use it up within two days. You can eat it cold in sandwiches or salads or reheat until piping hot – maybe in a curry, casserole or soup. (Be sure to reheat it only once). You food get food poisoning.

What can I use instead of breadcrumbs for schnitzel? ›

The Best 10 Breadcrumb Substitutes
  • Rolled oats. Rolled oats are the perfect gluten-free binding ingredient, replacing breadcrumbs in meatballs or meatloaf and many more recipes when you need to bind meat and eggs. ...
  • Potato chips. ...
  • Cornflakes. ...
  • Almonds. ...
  • Croutons. ...
  • Crackers. ...
  • Seeds.
Oct 18, 2022

What is schnitzel called in the UK? ›

United Kingdom

The parmo, or Teesside Parmesan, is a schnitzel popular in Middlesbrough, Teesside, and a popular item of take-away food in North East England. It consists of a crumbed cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese.

What do you call a schnitzel in English? ›

British English: cutlet /ˈkʌtlɪt/ NOUN. A cutlet is a small piece of meat which is usually fried or grilled.

What is the white stuff coming out of my chicken schnitzel? ›

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

Why do Jews eat schnitzel? ›

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

What are the secrets to a great schnitzel? ›

It is imperative that schnitzel be breaded very gently — no pressing! — and that it happen the moment before it hits the oil. Store-bought lard is a good option for frying, but vegetable oils like peanut, canola or rice bran will also work.

What oil do I use to fry schnitzel? ›

Pork Tenderloin: A small pork tenderloin that weighs less than 1 pound. Panko Bread Crumbs: Sometimes called Japanese Panko bread crumbs. Frying Oil: I recommend peanut or canola oil for frying.

What are the tips for cooking schnitzel? ›

Use a deep, straight-sided skillet or cast iron pan to fry, which will keep splatter to a minimum. Heat the oil until it shimmers or quivers in the skillet, and the schnitzel will only take a few minutes per side to reach golden crispy perfection.

What is traditionally served with Austrian schnitzel? ›

Tip: Schnitzel is traditionally served with Spatzle and gravy, Fries or Kartoffelsalat (Austrian Vinegar-based potato salad).

Do you eat schnitzel with noodles? ›

Yet to the contemporary Austrian, a traditional “Wiener Schnitzel” would never be served with noodles; it would be considered quite odd to pair them together!

What can you eat breaded chicken with? ›

The best side dishes to serve with breaded chicken are onion rings, tater tots, sweet potato fries, chicken wings, mashed potatoes, corn on the cob, shrimp chips, baked beans, coleslaw, mac and cheese, vegetable stir fry, French fries, green salad, and potato salad.

What do Austrians eat with schnitzel? ›

Garnished with parsley potatoes or potato salad, cranberries and a lemon slice, the Wiener Schnitzel is a feast for the eyes. This explains why it has spread rapidly to all Austrian provinces.

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