You’ll be surprised how easy it is to make this crispy, savory dish at home.
My first introduction to schnitzel was in Germany. I did a year abroad in college and lived in Munich to soak up the German language and culture. In between classes and cultural excursions, I ended up taking a job at a student bar to help improve my German speaking skills. There I served a lot of beer (shocker), but the bar had some food options, too. The most ordered dish? Chicken schnitzel.
Back then, I was only serving the food, not cooking it. But the fact that this dish was so popular certainly stood out to me. It seemed to me like the German equivalent of a burger in North America. (Though technically, schnitzel originated in Austria.) After I returned from my student exchange, I kept reminiscing about the dish. I thought about cutting into perfectly crisp breading and biting into delicious, juicy chicken. It was then I knew it was time to satisfy my craving. So I was elated when I came across this chicken schnitzel recipe.
It replicates all the flavors I remember so fondly. The crispy, slightly salty breadcrumb coating perfectly balances the rich, umami of the perfectly cooked chicken breast. And the whole dish comes together in just about half an hour. It’s become a weeknight staple that lets my mind drift back to those college days while filling my belly and soul with deep satisfaction.
Tips for pounding chicken
In order to get the desired 1/4-inch thickness for your chicken breast, you’re going to need to pound it. If you’re intimidated by this process, don’t worry. It doesn’t have to be difficult with the right tools. In fact, it can even be fun! One of my go-to “tools” for pounding chicken is a large plastic freezer bag. First, I cut any membranes or fat off the chicken breasts. Then, I place a single chicken breast inside that plastic bag, seal it, and beat it with a rolling pin or meat mallet. The more evenly you pound the chicken, the more evenly it will cook.
If you don’t have a rolling pin or meat mallet, an empty wine bottle can work. And, if you don’t have a large plastic bag, you can also place the chicken breast between two layers of plastic wrap on top of a cutting board so you don’t damage your countertop. Once you’ve pounded one chicken breast to the right thickness, set it aside and proceed with the next one.
How do I store leftovers?
Store leftover, cooled chicken schnitzel in an airtight container in the fridge for up to 3 days. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge. Reheat in a 350–400°F oven on a wire rack until hot and crispy, or use a skillet or air fryer for similar results. The microwave works for speed, but the coating will lose its crunch. Always ensure reheated chicken reaches an internal temperature of 165°F.
Serving suggestions
Serve your chicken schnitzel the German way, with a handful of Homemade French Fries. Or put a twist on the traditional with Garlic Fries, Butternut Squash Fries, or this Cajun Fries Recipe. For a lighter pairing, have your schnitzel with a Tossed Salad, a Cucumber-Radish Salad, or this delightful Coleslaw Recipe.
Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each
- Salt and freshly ground black pepper to taste
- 1/3 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 large eggs lightly beaten
- 3/4 cup panko breadcrumbs
- 2 tablespoons olive oil plus more if needed
- 1 lemon cut into wedges
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/4-inch thickness. Sprinkle both sides with salt and pepper.
- Mix together the flour, garlic powder, onion powder, and paprika until well combined. In three shallow bowls, place the flour mixture, lightly beaten eggs, and panko breadcrumbs separately.
- Dunk each chicken breast first in seasoned flour, then in egg, and finally in the breadcrumbs. Shake off any excess at each step.
- Heat olive oil in a large skillet over medium-high heat. Fry the chicken for about 2-4 minutes per side until it turns golden brown. Remove and let drain on paper towels. Work in batches and add more oil as needed.
- Plate the schnitzel and serve immediately with lemon wedges.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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