This Crispy Chicken Schnitzel recipe is a quick and easy way to make a delicious, golden-brown, crunchy chicken cutlet. Perfect for weeknight dinners or special occasions, this dish features boneless, skinless chicken breasts breaded with a flavorful mixture of flour, garlic salt, paprika, and crispy panko breadcrumbs. Whether you fry or bake it, the result is a perfectly crispy schnitzel that pairs beautifully with mashed potatoes, coleslaw, or a simple cucumber salad. Looking for gluten-free or alternative protein options? This recipe offers easy substitutions. Serve with lemon wedges for a zesty finish.

Ingredients
For the Chicken Schnitzel:
- 1 1/2 lbs (2 large) boneless, skinless chicken breasts, halved
- 1/4 cup all-purpose flour
- 2 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- Extra light olive oil, canola oil, or any high-heat cooking oil
- Coarse salt, for sprinkling
- Lemon wedges, for serving
Instructions
- Prepare the Chicken:
- Place the chicken breasts on a cutting board lined with plastic wrap. Cover with another layer of plastic wrap and use a meat mallet, rolling pin, or heavy pan to pound the chicken to about 1/4-inch thickness. Cut each cutlet in half for easier handling.
- Set Up Breading Stations:
- In a shallow bowl, mix the flour, garlic salt, paprika, and black pepper.
- In a second bowl, whisk the eggs with a fork until smooth.
- In a third bowl, add the panko breadcrumbs.
- Bread the Chicken:
- Dredge each chicken cutlet in the flour mixture, shaking off excess.
- Dip into the beaten eggs, allowing excess to drip off.
- Coat evenly with panko breadcrumbs, pressing gently to adhere.
- Let the breaded chicken rest for 10 minutes to help the coating stick when frying.
- Cook the Schnitzel:
- Heat a large non-stick or cast-iron pan over medium heat and add about 3 Tbsp of oil to coat the bottom.
- When the oil is shimmering, add the cutlets in batches without overcrowding.
- Cook for 3 to 4 minutes per side until golden brown and crispy. Reduce heat if browning too quickly.
- Transfer to a paper towel-lined plate. Slice into one to ensure it’s cooked through—juices should run clear, and the meat should be fully white inside.
- Serve and Enjoy:
- Sprinkle with coarse salt immediately after frying.
- Serve hot with fresh lemon wedges for a zesty finish.
Tips
- Use a meat mallet for even thickness, ensuring the chicken cooks uniformly.
- Rest the breaded cutlets for at least 10 minutes before frying to prevent the coating from falling off.
- Avoid overcrowding the pan to maintain an even crispness.
- Drain on paper towels to keep the schnitzel crispy and avoid excess oil.

Variations and Substitutions
- Gluten-Free Option: Use gluten-free flour and breadcrumbs.
- Seasoning Twist: Add cayenne pepper for heat or Parmesan cheese to the breadcrumbs for extra flavor.
- Alternative Proteins: Try turkey or veal instead of chicken.
FAQs
Can I make schnitzel ahead of time? Yes! You can bread the chicken and refrigerate it for up to 24 hours before frying.
How do I reheat schnitzel without losing crispiness? Reheat in an oven at 350°F for 10-15 minutes or in an air fryer for a few minutes.
Can I bake the schnitzel instead of frying? Yes! Bake at 400°F for 20-25 minutes, flipping halfway through.
Serving Suggestions
- Serve with mashed potatoes, potato salad, or coleslaw.
- Pair with a simple cucumber salad for a fresh contrast.
- Serve with gravy or mustard sauce for an extra flavorful touch.
Why You’ll Love This Recipe
- Crispy and flavorful with a golden, crunchy crust.
- Easy to make with simple ingredients.
- Versatile—great for weeknight dinners or special occasions.
- Pairs well with many sides, making it a crowd-pleaser.
Enjoy your homemade Chicken Schnitzel!
Crispy Chicken Schnitzel Recipe
4
servings10
minutes20
minutesIngredients
For the Chicken Schnitzel:
1 1/2 lbs (2 large) boneless, skinless chicken breasts, halved
1/4 cup all-purpose flour
2 tsp garlic salt
1/2 tsp paprika
1/2 tsp freshly ground black pepper
2 large eggs
1 1/2 cups panko breadcrumbs
Extra light olive oil, canola oil, or any high-heat cooking oil
Coarse salt, for sprinkling
Lemon wedges, for serving
Directions
- Prepare the Chicken:
- Place the chicken breasts on a cutting board lined with plastic wrap. Cover with another layer of plastic wrap and use a meat mallet, rolling pin, or heavy pan to pound the chicken to about 1/4-inch thickness. Cut each cutlet in half for easier handling.
- Set Up Breading Stations:
- In a shallow bowl, mix the flour, garlic salt, paprika, and black pepper.
- In a second bowl, whisk the eggs with a fork until smooth.
- In a third bowl, add the panko breadcrumbs.
- Bread the Chicken:
- Dredge each chicken cutlet in the flour mixture, shaking off excess.
- Dip into the beaten eggs, allowing excess to drip off.
- Coat evenly with panko breadcrumbs, pressing gently to adhere.
- Let the breaded chicken rest for 10 minutes to help the coating stick when frying.
- Cook the Schnitzel:
- Heat a large non-stick or cast-iron pan over medium heat and add about 3 Tbsp of oil to coat the bottom.
- When the oil is shimmering, add the cutlets in batches without overcrowding.
- Cook for 3 to 4 minutes per side until golden brown and crispy. Reduce heat if browning too quickly.
- Transfer to a paper towel-lined plate. Slice into one to ensure it’s cooked through—juices should run clear, and the meat should be fully white inside.
- Serve and Enjoy:
- Sprinkle with coarse salt immediately after frying.
- Serve hot with fresh lemon wedges for a zesty finish.

Leave a Reply