Why You’ll Love This Recipe

I love how quick and easy it is to make chicken schnitzel while still feeling indulgent and impressive. The breading turns beautifully crisp and golden, giving that irresistible crunch with every bite. The seasoning is simple, allowing the natural flavor of the chicken to shine through, and the lemon wedges add a bright, zesty finish. It’s a dish that feels both homestyle and timeless, and I can pair it with almost anything.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 large boneless, skinless chicken breasts
Salt and freshly ground black pepper (to taste)
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 ½ cups breadcrumbs (plain or panko for extra crunch)
½ teaspoon garlic powder (optional)
½ teaspoon paprika (optional)
Vegetable oil or neutral oil (for frying)
Lemon wedges (for serving)
Fresh parsley (optional, for garnish)

Directions

1. I start by slicing each chicken breast horizontally to create two thinner cutlets, giving me four total.

2. I place each cutlet between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet until they’re about ¼ inch thick. Then I season both sides with salt and pepper.

3. For the breading station, I place the flour in one shallow dish, beat the eggs with milk in a second dish, and combine the breadcrumbs with garlic powder and paprika (if using) in a third.

4. I dredge each chicken cutlet in flour, shaking off the excess, then dip it into the egg mixture, and finally coat it thoroughly in the breadcrumb mixture, pressing to make sure the crumbs stick.

5. I heat about ¼ inch of oil in a large skillet over medium-high heat. Once the oil reaches around 350°F (175°C), I fry the schnitzels one or two at a time for 2–3 minutes per side, until golden brown and crispy.

6. I transfer the cooked schnitzels to a paper towel-lined plate to drain off any excess oil.

7. I serve them hot with lemon wedges and a sprinkle of fresh parsley for garnish.

Servings and Timing

This recipe serves 4 people. It takes about 15 minutes to prepare and 15 minutes to cook, for a total time of 30 minutes.

Variations

When I want extra crunch, I always use panko breadcrumbs instead of traditional ones. For a different flavor twist, I sometimes add grated Parmesan to the breadcrumb mix or a bit of Dijon mustard to the egg wash. If I’m craving spice, I add cayenne pepper or chili flakes. For a baked version, I place the breaded cutlets on a greased baking sheet, spray them lightly with oil, and bake at 425°F (220°C) for about 15–18 minutes, flipping halfway through.

Storage/Reheating

I store leftover schnitzel in an airtight container in the refrigerator for up to 3 days. To keep the coating crisp, I reheat it in the oven at 375°F (190°C) for about 10 minutes, flipping halfway. I avoid microwaving because it softens the breading. For longer storage, I freeze the cooked schnitzels between parchment layers and reheat directly from frozen in a 400°F (200°C) oven for 15–20 minutes.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can use boneless, skinless thighs—they’re slightly juicier and full of flavor.

How do I keep the breading from falling off?

I make sure to pat the chicken dry before breading and press the crumbs firmly onto the surface. Letting the breaded cutlets rest for a few minutes before frying also helps.

Can I bake the schnitzel instead of frying?

Yes, I can bake it at 425°F (220°C) for 15–18 minutes, flipping halfway, for a lighter version.

What oil is best for frying schnitzel?

I prefer neutral oils like vegetable, canola, or sunflower oil since they have high smoke points and don’t overpower the flavor.

How do I know when the schnitzel is done?

I cook it until golden brown on both sides and check that the internal temperature reaches 165°F (74°C).

What sides go well with chicken schnitzel?

I love serving it with mashed potatoes, potato salad, or a crisp green salad. It also goes well with coleslaw or roasted vegetables.

Can I make the schnitzel ahead of time?

Yes, I bread the chicken in advance and store it in the refrigerator for up to 4 hours before frying.

Why did my schnitzel turn out soggy?

That usually happens when the oil isn’t hot enough or the pan is overcrowded. I fry in batches and make sure the oil stays around 350°F (175°C).

Can I use an air fryer?

Yes, I can air-fry schnitzel at 400°F (200°C) for about 8–10 minutes, flipping halfway through.

What’s the best way to serve schnitzel?

I serve it immediately with fresh lemon wedges—the acidity cuts through the richness perfectly.

Conclusion

I find chicken schnitzel to be the ultimate comfort food—simple, golden, and satisfying every time. The crispy coating and juicy chicken create a balance that’s hard to beat, and with just a few ingredients, it turns into a restaurant-quality meal. Whether I fry it traditionally or bake it for a lighter touch, it’s always a crowd-pleaser that brings warmth and nostalgia to the table.