This super easy Chicken Schnitzel Recipe is a traditional German recipe of thinly pounded chicken breast that’s crispy, flavorful and perfect for any night of the week.
If you’re a fan of simple chicken recipes, you’re in the right place! You can’t go wrong with this crispy breaded chicken.
Chicken Schnitzel Recipe
Chicken schnitzel is a variation of a traditional Pork Schnitzel. It’s crispy breaded chicken fried to golden perfection with a mix of savory spices using eggs, flour, and milk. The crispy coating and the pop of lemon are to die for!
What Is Chicken Schnitzel?
Schnitzel is a term used when a cut of meat, in this case, a breaded chicken breast, that has been pounded thin and then breaded and pan-fried in a type of fat.
Here’s the basic list of ingredients you’ll need in order to make this easy Chicken Schnitzel recipe. As always, you can find the full list of ingredients located in the printable recipe card below.
- Chicken Breasts – boneless, skinless
- All-purpose flour
- Salt & Pepper
- Garlic Powder
- Milk – any percent fat will work
- Panko Breadcrumbs
- Ground nutmeg – trust me on this!
- Lemon – cut into wedges
How To Make Chicken Schnitzel
This pan-fried chicken comes together quickly; it’s so easy! Just assemble the ingredients into 3 bowls and dip the chicken assembly line style.
Start by trimming the chicken breasts of any fat and then place them between two sheets of parchment paper. Use a heavy rolling pin or meat tenderizer to pound chicken breast to about 1/4 inch thickness.
If needed, cut chicken into smaller pieces, so they fit into the skillet.
In a small shallow bowl, combine the flour, salt, garlic powder, paprika and black pepper and mix until combined. To a second bowl, whisk together the 2 eggs with a splash of milk or half and half. Mix together the Panko breadcrumbs and nutmeg in a third bowl.
BREAD THE CHICKEN
Dip the chicken breast in the flour, coating on all sides, then shake off any excess. Then dip the chicken into the eggs, flipping over to coat both sides. Finally, transfer the chicken to the breadcrumbs and coat evenly on both sides.
PAN FRY CHICKEN
Place the coated chicken breasts in the pan with hot oil and cook about 3-5 minutes per side, until golden brown and cooked through (165 F). Sprinkle with a little salt as soon as it comes of the skillet.
Serve right away with fresh lemon wedges, and enjoy!
What Cut Of Meat Is Used For Chicken Schnitzel?
When cooking chicken schnitzel, you’ll want to use either boneless skinless chicken breast or boneless skinless chicken thighs.
Schnitzel is traditionally a meat that is pounded very thin, so make sure you don’t skip this step. Pounding the chicken helps to tenderize it, while also letting it cook very fast.
PRO TIP: Be sure to trim any fat off of the chicken you use before breading and cooking.
What To Serve With Chicken Schnitzel?
Traditional schnitzel is served with lemon wedges. You could also garnish with fresh chopped parsley on top for a pop of color and flavor!
Here are some ideas for side dishes to serve with chicken schnitzel. There are many options since the flavor is pretty neutral!
- Cheesy Garlic Roasted Asparagus
- Parmesan Roasted Green Beans
- The BEST Mashed Potatoes Recipe
- Garlic Parmesan Rice
More Quick Chicken Recipes
Need more ideas for easy chicken dinner recipes? Here are a few delicious ones for you to try!
- Baked Chicken Breast Recipe
- Creamy Chicken Sheet Pan Dinner
- Broccoli Chicken Stir Fry
- Lemon Chicken Rice Skillet
I know you’re going to love this Easy Chicken Schnitzel Recipe as much as we do! Let me know what you think!
Easy Chicken Schnitzel Recipe
- Add enough oil to cover the bottom of a 10 or 12" heavy bottom pan (preferably cast iron), and heat to medium-high heat.
- Trim the chicken breasts of any fat and then place between two sheets of parchment paper. Use a heavy rolling pin or meat tenderizer to pound chicken breast to about ¼" thickness. If needed, cut chicken into smaller pieces so they fit into the skillet.
- In a small, shallow bowl combine the flour, salt, garlic powder, paprika and black pepper and mix until combined. In another small bowl whisk together the 2 eggs with a splash of milk or half and half. In a third bowl mix together the Panko Breadcrumbs and nutmeg.
- One at a time, dip the chicken breasts in the flour, coating on all sides, then shake off any excess. Then dip the chicken in the eggs, flipping over to coat both sides. Finally, transfer the chicken to the breadcrumbs and coat evenly on both sides.
- Place the coated chicken breasts in the pan with hot oil and cook about 3 to 5 minutes per side, until golden brown and cooked through (165 degrees F). Sprinkle with a little salt as soon as it comes off the skillet.
- Serve right away with fresh lemon wedges and enjoy!
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