Chicken Schnitzel
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Chicken Schnitzel – golden, crispy, and way easier than it looks. Juicy chicken, pantry staples, and no deep fryer required.
Remo’s All-Time Favorite Chicken Schnitzel
If I ask Remo what he wants for dinner, I already know the answer, it’s Chicken Schnitzel. Every single time. No hesitation. So when I say I’ve made this recipe more times than I can count, that’s not just a line, it’s a way of life in our house. Golden, crispy, pan-fried perfection that never lets me down and makes Remo genuinely giddy. If he had it his way, we’d have it on rotation every night.
And it’s not just the schnitzel, it’s the whole plate. I always serve it with buttery mashed potatoes and a dollop of Dijon mustard. The squeeze of lemon? Non-negotiable. It’s one of those meals that’s so simple but so full of comfort, it’s basically our family’s tradition at this point.
Why You’ll Love This Chicken Schnitzel
- Crispy like it’s deep-fried, but no fryer required. Just a shallow pan and a hot skillet.
- Husband-approved, guest-impressing, comfort food gold. If Remo had it his way, this would be dinner every night.
- Flawless every time. I’ve made it more times than I can count, this method never fails.
- Make it your way. Pan-fried, air-fried, baked, you’ve got options, and I’ve tested them all.
Schnitzel Rules I Swear By
- Pound it properly: Uneven schnitzel equals uneven cooking. I always pound mine to exactly ¼ inch thick. It’s the sweet spot: thin enough to cook fast and stay juicy, thick enough not to fall apart. Don’t skip this.
- Season in layers: I always season the chicken, the flour, the eggs, and the breadcrumbs. Trust me, this is where good schnitzel starts.
- Let’s talk chicken: I almost always use boneless, skinless chicken breasts for schnitzel, mostly because that’s Remo’s favorite. But thighs? Totally fair game. They’re even juicier and pack more flavor. Just make sure they’re boneless and pounded out to match the thickness. You want consistent cook time and that perfect crust-to-meat ratio.
- Breadcrumbs matter: I’ve tested this recipe with fresh breadcrumbs, plain, Italian-style, even crushed crackers (don’t ask). Panko wins, hands down. It gives the schnitzel that irresistible golden crunch. I also like the version where I mix half Panko and half Italian breadcrumbs.
- Let it rest: Don’t rush it. Once breaded, let the chicken hang out for 5 to 10 minutes before frying. This helps the coating stick and prevents it from peeling off when it hits the hot oil.
- Fry like a pro: You only need about ½ inch of oil, no deep fryer required. But the oil has to be hot (350°F / 175°C). But heads up: after 2 or 3 batches, the oil can get too dark or full of crumbs, so don’t be afraid to swap it out to keep things crisp, not greasy.
- Tried every method: I’ve air fried it. I’ve baked it. They’re solid options if you’re skipping the oil. But nothing beats a pan fried schnitzel in a cast-iron skillet. That crust? Unreal.
- Wire rack > paper towels: Drain your schnitzel on a wire rack, not paper towels. That way, the bottom stays crisp and doesn’t steam into mush. Trust me, it makes a difference.
I usually slice large breasts in half if they’re too big, then pound them to an even ¼-inch thickness. Don’t skip this, thin chicken = fast, juicy, even cooking. Season both sides generously with salt and pepper.
You’ll need three shallow bowls or plates:
- Flour + salt + pepper
- Eggs beaten with Dijon and a splash of water
- Panko breadcrumbs + more salt and pepper
Dip each piece into the flour (shake off the extra), then the egg (make sure it’s well coated), then press into the breadcrumbs so it sticks really well. Let them rest 5–10 minutes while you heat the oil.
Heat ½ inch of oil in a large skillet over medium-high. When a breadcrumb sizzles, you’re good to go. Fry 1 to 2 schnitzels at a time, 2–3 minutes per side, until deep golden brown. I usually go one at a time if the schnitzel takes up most of the pan, trust me, it comes out way crispier that way. After 2 or 3 batches, you might need to change the oil if it starts to darken or smell burnt.
Drain on a wire rack, not paper towels, to keep them crisp.
Air Fryer Option
Yes, it works, and it’s seriously good. Whenever I’m making schnitzel, I always pop a couple in the air fryer for myself. Preheat your air fryer to 400°F (200°C), spray the schnitzels lightly with oil, and cook for 8–10 minutes, flipping halfway. They come out golden and crisp with way less mess. Just don’t skip the pounding and breading steps, they still matter for flavor and texture.
What to Serve with Chicken Schnitzel
This schnitzel doesn’t need much, just a squeeze of lemon and you’re already winning. But here’s how I like to round it out:
German Potato Salad
Mashed Potatoes
Creamy Cucumber Salad
Easy Coleslaw
Frequently Asked Questions
Why is my schnitzel soggy instead of crispy?
Two common culprits: either your oil wasn’t hot enough (aim for 350°F / 175°C), or you didn’t let the breaded chicken rest before frying. Oh, and draining on paper towels instead of a wire rack? That’ll do it too.
Can I use chicken thighs instead of breasts?
Yes, and they’ll be even juicier! Just make sure to pound them out to the same thinness so they cook evenly.
What kind of breadcrumbs work best?
Panko breadcrumbs are my go-to for that ultra-crispy finish. Regular ones work in a pinch, but they won’t be quite as crunchy.
Can I make schnitzel ahead of time?
Absolutely. Bread the chicken up to 24 hours ahead and refrigerate. Fry when you’re ready. You can even freeze them before frying!
Can I bake or air fry it instead?
Yep! Bake at 425°F (220°C) for 15–18 minutes or air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through. Just don’t expect quite the same level of crunch as pan-fried.
What oil should I use for frying?
Go with a neutral oil with a high smoke point like vegetable, canola, or sunflower oil. Avoid olive oil, it’ll smoke too quickly.
Do I really have to pound the chicken?
Yes. This isn’t optional if you want schnitzel that’s tender and cooks evenly. Uneven thickness = uneven cooking and possible dryness.
Make This ASAP!
If you’ve never made Chicken Schnitzel from scratch, this is your sign. Once you taste that crispy, golden crust and juicy chicken, there’s no going back to frozen or takeout. Remo would stage a protest if I ever stopped making it, and honestly? Fair.
Storage & Reheating
- Fridge: Store cooked schnitzel in an airtight container in the fridge for up to 3 days. Let it cool completely before sealing to prevent steam from softening the crust.
- Freezer: You can freeze them breaded and raw or fully cooked. For raw, freeze in a single layer first, then transfer to a bag. For cooked, just know the crust softens a bit after thawing.
- Reheating: Skip the microwave. Use a dry skillet over medium heat, the oven at 350°F (175°C) for 10–15 minutes, or air fryer at 350°F (175°C) for 3–5 minutes until hot and crisp.
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Chicken Schnitzel
Video
Ingredients
- 3 pounds chicken breasts (boneless and skinless)
- 4 teaspoons salt (or to taste, divided)
- 4 teaspoons black pepper (or to taste, divided)
- 1 cup all-purpose flour
- 2 cups breadcrumbs ((I used Panko))
- 4 large eggs
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley (for garnish)
- vegetable oil (for frying)
Serve with
- lemon wedges
- Dijon mustard
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Remove chicken tenders from breasts and save them for later use. Working with one piece of chicken breast at a time, place it in a ziploc plastic bag or between two sheets of plastic wrap. If using a plastic bag, partially close the bag, but not all the way to allow air to flow out. Use a meat mallet to pound out the meat using the flat side of the mallet, gently so you don't tear the meat, until it's about ¼-inch in thickness. Repeat with the rest of chicken breasts. Season the chicken breasts with salt and pepper. Set aside.
- In one shallow plate whisk the flour with 1 tsp salt and pepper. In another shallow plate whisk the breadcrumbs with 1 tsp salt and pepper and in another plate, whisk the eggs with 1 tsp salt, pepper and the Dijon mustard.
- Place a rack on a baking sheet. Place all plates next to each other like on an assembly line. Start by coating the chicken in the flour mixture first, shaking off any excess. Dip it into the egg mixture next, making sure it's fully covered in egg, and lastly dredge it through the breadcrumb mixture. Place on the prepared baking sheet and repeat with the rest of the chicken.
- Heat about ½-inch of vegetable oil in a skillet over medium-high heat. Once the oil is hot enough (350F) place a schnitzel into the skillet and fry, the oil should sizzle. Usually I drop a breadcrumb to see if it sizzles. If your skillet is really big you may be able to fry two pieces of chicken at a time, otherwise don't rush this process. I used a 10½-inch skillet, and was only able to fry one schnitzel at a time. Add more oil as necessary in between schnitzels. Fry for about 2 to 3 minutes per side or until the schnitzel is a deep golden brown. Drain on a wire rack. Repeat with remaining chicken.
- Serve schnitzels with lemon wedges, Dijon mustard and I like to serve mine with mashed potatoes.
Notes
- Panko = crunchier: I’ve tested it every which way, and nothing beats panko for that golden, crispy finish. Regular breadcrumbs work, just not quite the same.
- Oil temperature: Aim for 350°F (175°C). Too cool and the coating soaks up oil instead of crisping.
- Let it rest: Give your breaded chicken 5–10 minutes before frying. It helps the coating stick and stay crisp.
- Fresh oil is best: After a few batches, the oil can get murky with burnt bits. Strain or swap it out to keep the flavor clean.
- Don’t crowd the pan: If your schnitzel takes up most of the pan, fry it solo. That’s how you get the perfect crust.
- Air fryer or oven? You can totally make this without frying. Air fry at 400°F (200°C) for 8–10 minutes or bake at 425°F (220°C) for 15–18 minutes.
- Originally shared in 2015.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
