Why You’ll Love This Recipe

I enjoy this recipe because it uses everyday ingredients while delivering incredible flavor and texture. I appreciate how the panko and Parmesan create an ultra-crispy coating, and I like that the chicken cooks fast thanks to pounding it thin. I also love that it pairs easily with salads, potatoes, veggies, or even a simple lemon wedge.

Ingredients

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

2 large chicken breasts (boneless, skinless (780g) $4.59*)
1 tsp salt (divided, $0.04)
1 tsp black pepper (divided, (freshly cracked) $0.16)
½ cup all-purpose flour (80g, $0.09)
2 eggs ($0.50)
1 Tbsp water ($0.00)
1 tsp garlic powder ($0.04)
1 tsp dried parsley ($0.05)
1 ¼ cup Panko breadcrumbs (100g, $0.82**)
½ cup Parmesan cheese (grated, (65g) $1.78)
2 cups vegetable oil (16oz, $1.19***)
1 lemon (quartered, $0.68)

Directions

I begin by gathering and preparing all the ingredients. I take each chicken breast and slice it evenly lengthwise. I place the cutlets in a ziplock bag or between plastic wrap and gently pound them to ¼-inch thickness. I season them with ½ teaspoon of salt and ½ teaspoon of black pepper.

I grab three medium bowls. In the first, I combine the flour with ½ teaspoon of salt and ½ teaspoon of black pepper. In the second, I whisk the eggs with water, garlic powder, and parsley. In the third, I mix the panko and grated Parmesan.

To bread the chicken, I coat each cutlet in flour and shake off the excess. Then I dip it in the egg mixture, letting the extra drip off, and move it to the panko bowl. I press the coating firmly so the chicken is completely covered, then place each breaded cutlet on a sheet pan.

Once everything is breaded, I heat the oil in a heavy skillet to about 350°F–375°F. When the oil is ready, I carefully lay in one piece of chicken at a time, making sure not to overcrowd the pan.

I fry the chicken undisturbed for 3–4 minutes until it turns golden brown, then flip it and cook for another 2–3 minutes until it reaches an internal temperature of 165°F. I transfer the chicken to paper towels to drain and continue frying the remaining pieces, keeping the oil at the proper temperature. I serve the schnitzel with fresh lemon wedges.

Servings and Timing

This recipe serves 4 people.
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes

Variations

I sometimes use chicken thighs instead of breasts when I want extra juiciness. I also like swapping panko for regular breadcrumbs when I want a finer coating. When I’m craving more flavor, I add paprika or onion powder to the flour. For a lighter version, I pan-fry with less oil or air-fry the cutlets, though the texture is slightly different.

Storage/Reheating

I store leftover schnitzel in an airtight container in the refrigerator for up to two days. I prefer reheating it in the oven or an air fryer so it stays crisp, avoiding the microwave because it softens the crust. If I need to store it longer, I freeze the cooked cutlets with parchment between them and reheat directly from frozen.

FAQs

Can I prepare the chicken ahead of time?

Yes, I often bread the cutlets ahead and refrigerate them for a few hours before frying.

Can I bake schnitzel instead of frying?

Yes, I bake it on a wire rack at high heat, though it won’t get quite as crisp as frying.

Why is my coating falling off?

I make sure the chicken is dry before breading and that I press the panko firmly onto each piece.

Can I use regular breadcrumbs?

Yes, they work well; I just get a less crunchy texture than with panko.

What oil is best for frying?

I use vegetable, peanut, or canola oil because they withstand high temperatures.

How thin should the chicken be?

I pound it to about ¼ inch so it cooks quickly and evenly.

Do I need to season each layer?

Yes, seasoning the flour and chicken ensures better flavor.

Can I freeze breaded but uncooked schnitzel?

Yes, I freeze them on a tray, then store them in bags; I fry them from frozen.

What can I serve with schnitzel?

I like pairing it with mashed potatoes, salad, roasted vegetables, or rice.

How do I keep it crispy after frying?

I place fried cutlets on a wire rack instead of stacking them to prevent steaming.

Conclusion

I find Chicken Schnitzel to be a wonderfully versatile and comforting dish, bringing together crisp textures and bright flavor in every bite. Whether I make it for a quick dinner or a weekend treat, it always delivers a deliciously satisfying meal.