Name: Chicken Schnitzel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: German-Inspired
Ingredients: 4 boneless, skinless chicken breasts, pounded thin; 1 cup all-purpose flour; 2 large eggs; 2 tablespoons milk; 2 cups breadcrumbs (plain or panko); 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika (optional); Vegetable oil, for frying; Lemon wedges, for serving

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This Chicken Schnitzel is my favorite way to enjoy a German-inspired dinner at home. Crispy, golden brown, and tender on the inside, these lightly seasoned chicken cutlets are quick to make and go with just about any side dish. It’s a classic comfort food that feels special but doesn’t require much effort.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet satisfying. The chicken cooks quickly, the coating turns perfectly crunchy, and the seasoning is subtle enough to let the flavor of the chicken shine. Whether I fry them traditionally, bake them, or even air fry them, schnitzel is one of those versatile dishes that always comes out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts, pounded thin
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
2 cups breadcrumbs (plain or panko)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional, for a little color)
Vegetable oil, for frying
Lemon wedges, for serving

Directions

I start by placing the chicken breasts between sheets of plastic wrap and pounding them thin (about ¼ inch) so they cook evenly.
I set up a dredging station with three shallow bowls: one with flour, one with whisked eggs and milk, and one with breadcrumbs mixed with salt, pepper, and paprika.
I coat each chicken breast in the flour first, then dip it in the egg mixture, and finally press it firmly into the breadcrumbs to coat. I let the breaded cutlets rest for about 5–10 minutes so the coating sticks better.
In a large skillet, I heat about ¼ inch of oil over medium-high heat until shimmering.
I fry the chicken schnitzels in batches, about 3–4 minutes per side, until golden brown and cooked through. I place them on a paper towel-lined plate to drain excess oil.
I serve the schnitzel hot with lemon wedges for squeezing over the top.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes from start to finish, making it a perfect weeknight dinner.

Variations

I sometimes use chicken thighs instead of breasts for extra juiciness.
For a lighter version, I bake the schnitzel at 425°F for 15–20 minutes on a wire rack over a baking sheet.
Air frying works great too—I cook them at 375°F for about 10–12 minutes, flipping halfway.
I’ve swapped plain breadcrumbs for panko when I want an extra crispy coating.
A sprinkle of Parmesan cheese in the breadcrumb mix adds a richer flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for 10–12 minutes or in the air fryer for 5–6 minutes to keep them crispy. I avoid microwaving since it makes the coating soggy.

FAQs

What should I serve with Chicken Schnitzel?

I usually pair it with spaetzle, German potato salad, or sauerkraut. Mashed potatoes, green beans, or a simple cucumber salad are also great sides.

Can I make Chicken Schnitzel in the air fryer?

Yes, I follow the same breading steps, then air fry at 375°F for 10–12 minutes, flipping halfway through. It turns out crispy with less oil.

Can I bake schnitzel instead of frying?

Yes, baking at 425°F on a wire rack for about 15 minutes works well, though it won’t be quite as crispy as pan-fried.

How do I keep the breading from falling off?

I make sure to press the breadcrumbs firmly into the chicken and let the coated cutlets rest for 5–10 minutes before frying. I also avoid overcrowding the pan.

Can I use homemade breadcrumbs?

Definitely. I’ve used both homemade and store-bought. Panko breadcrumbs make the schnitzel extra crunchy.

Conclusion

This Chicken Schnitzel is a simple, golden-crisp dish that always brings comfort to the table. It’s quick to prepare, endlessly versatile, and pairs beautifully with a variety of sides. Whether I serve it for a family dinner or a casual weekend meal, it’s always a winner.

Chicken Schnitzel