Name: Crispy Chicken Schnitzel Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: German
Ingredients: 3 pounds chicken breasts (boneless and skinless); 4 teaspoons salt (divided); 4 teaspoons black pepper (divided); 1 cup all-purpose flour; 2 cups panko breadcrumbs; 4 large eggs; 1 teaspoon Dijon mustard; Vegetable oil (for frying, about ½-inch depth); 1 tablespoon fresh parsley (for garnish); Lemon wedges (for serving); Dijon mustard (for serving)

If you’re craving something irresistibly crunchy on the outside yet juicy inside, you’re in the right spot. This Crispy Chicken Schnitzel Recipe brings German comfort food straight to your kitchen – think thin, tender chicken breasts coated in a crackling panko crust that’s simply addictive.

Four large golden-brown fried fillets arranged on a white oval dish, each piece showing a crunchy, textured crust sprinkled with finely chopped green herbs. The fillets are laid out slightly overlapping, filling the plate. Three bright yellow lemon wedges are placed around the edges of the fillets, adding a fresh color contrast. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chicken Schnitzel Recipe
Top Tip
How to Serve Crispy Chicken Schnitzel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken Schnitzel Recipe

Why You'll Love This Recipe

I’ve made this schnitzel recipe more times than I can count, and it never fails to impress. Whether a casual weeknight or a special lunch, it’s a guaranteed crowd-pleaser that’s straight-forward and oh-so-satisfying.

Perfectly Crispy Crust: Thanks to panko breadcrumbs, you get that unbeatable crunch every single time.
Juicy, Thin Chicken: Pounding the breasts thin ensures they cook evenly and stay tender.
Simple, Fresh Ingredients: Few components make this accessible and easy to put together quickly.
Versatile Serving Options: Pair with lemon wedges and Dijon mustard for a classic touch or serve alongside your favorite sides.

Ingredients & Why They Work

Most of these ingredients are pantry staples, but a couple are worth a quick note. Choosing panko over regular breadcrumbs makes all the difference in crispiness, and fresh lemons bring an essential zing to brighten each bite.

Flat lay of three boneless skinless chicken breasts, a small mound of all-purpose flour on a simple white ceramic plate, a small pile of panko breadcrumbs on a separate white ceramic plate, four large whole uncracked brown eggs arranged neatly on a white ceramic dish, a small white bowl of Dijon mustard, a few sprigs of fresh green parsley placed beside a quartered lemon showing bright yellow wedges, and a small white bowl filled with clear vegetable oil, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Boneless and skinless is best for easy pounding and uniform cooking.
Salt: Used throughout to season the chicken and breading layers for balanced flavor.
Black pepper: Adds a subtle heat and earthiness to the coating.
All-purpose flour: The first layer in the breading process locks in moisture and helps the egg adhere.
Panko breadcrumbs: These Japanese-style breadcrumbs create an extra crispy crust that’s light and airy.
Eggs: Whisked with Dijon mustard and seasonings, they act as the glue that sticks the breading to the chicken.
Dijon mustard: Adds a mild tang that cuts through the richness of the fried schnitzel.
Vegetable oil: For frying, with about a half-inch depth, it helps achieve that golden exterior.
Fresh parsley: A sprinkle at the end brings a fresh, vibrant note and a pop of color.
Lemon wedges: Essential for squeezing over the schnitzel to enhance flavor just before eating.
Dijon mustard (for serving): A classic accompaniment that pairs beautifully with the crispy chicken.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Chicken Schnitzel Recipe is how easy it is to make your own. Whether you want to play around with different coatings or adapt it for dietary needs, there’s plenty of room for creativity!

Herb-Infused Variation: I love mixing fresh herbs like thyme or rosemary into the panko breadcrumbs for an earthy aroma and extra flavor punch. It’s a simple twist that feels fancy and fresh.
Spicy Kick: Adding a pinch of smoked paprika or cayenne to the flour or breadcrumb mixture brings a subtle heat that livens up the classic schnitzel. Perfect for those who like a bit of spice without overwhelming the flavors.
Gluten-Free Option: Swap the all-purpose flour and panko for a blend of gluten-free flour and crushed gluten-free crackers or cornflakes. I’ve tried this variation for friends with gluten sensitivities, and it still yields a satisfyingly crispy crust.
Air Fryer or Oven-Friendly: For a lighter version, you can air fry the schnitzel at 400°F (200°C) for 8–10 minutes or bake it at 425°F (220°C) for 15–18 minutes. This alternative keeps much of the crispiness but with less oil.

Step-by-Step: How I Make Crispy Chicken Schnitzel Recipe

A white plate holds two stacked pieces of golden brown breaded chicken with a crispy texture on the outside and white inside. To the left of the chicken is a creamy, smooth mashed potatoes portion, topped with some melted butter and sprinkled with green herbs. Two lemon wedges are placed next to the chicken at the top and one lemon wedge at the bottom of the plate. A gold-colored fork rests on the plate near the bottom right. The whole scene is set on a white marbled surface, and there are some green herbs blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Tenderize and Season the Chicken

Start by separating the chicken tenders from the breasts and save those for another recipe. Working with one chicken breast at a time, place it inside a Ziploc bag or sandwich it between two sheets of plastic wrap. Gently pound with the flat side of a meat mallet until it’s about ¼-inch thick. This tenderizing step ensures the schnitzel cooks quickly and stays juicy inside. Once all the breasts are evenly pounded, season both sides generously with 4 teaspoons of salt and 4 teaspoons of black pepper (divided evenly). Setting this aside lets the seasonings soak in.

Step 2: Prep Your Breading Stations

Create an assembly line for easy and efficient breading. In a shallow plate, whisk together 1 cup of all-purpose flour with 1 teaspoon salt and 1 teaspoon black pepper. In a second plate, combine 2 cups of panko breadcrumbs with another teaspoon of salt and black pepper. Lastly, in a third plate, whisk 4 large eggs with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon Dijon mustard until smooth. This mustard adds a subtle tang that brightens the coating beautifully.

Step 3: Coat the Chicken With Care

Place a wire rack on a baking sheet to hold the coated chicken without sogginess. Working assembly-style, dredge each chicken breast first in the flour mixture, shaking off excess. Next, dip fully into the egg mixture, making sure every inch is coated. Finally, press the chicken into the panko breadcrumbs to ensure an even and thick crust. Set each breaded piece on the wire rack and repeat until all are coated. Letting the breaded chicken rest for 5 to 10 minutes at this stage helps the coating adhere better and stay crisp when frying.

Step 4: The Perfect Fry

Heat vegetable oil to about 350°F (175°C) in a 10½-inch skillet, filling it to about a ½-inch depth. To test if the oil is ready, drop in a breadcrumb; it should immediately sizzle. Carefully place one schnitzel into the hot oil — overcrowding the pan will cause the oil temperature to drop, resulting in less crispy results. Fry the schnitzel on each side for 2 to 3 minutes, until it turns a gorgeous deep golden brown and the chicken is cooked through. Use a wire rack to drain excess oil and keep the crust crisp. Maintain oil temperature by adding fresh oil as needed between batches.

Step 5: Garnish and Serve

Once all schnitzels are fried, garnish with a sprinkle of freshly chopped parsley for a pop of color and freshness. Serve immediately with lemon wedges and Dijon mustard on the side. The bright lemon juice cuts through the richness and makes every bite sing! For a heartier meal, I like to serve this Crispy Chicken Schnitzel alongside creamy mashed potatoes.

Top Tip

Making the perfect Crispy Chicken Schnitzel is all about the details that elevate texture and flavor. These tips from my own kitchen adventures will help you get that golden, crunchy crust every time.

Use Panko Breadcrumbs: I’ve found that panko breadcrumbs deliver the crispiest, crunchiest coating—regular breadcrumbs just don’t match that light, flaky texture.
Maintain Proper Oil Temperature: Keeping your oil around 350°F (175°C) is key. From experience, too low and the schnitzel soaks up oil instead of frying quickly into a crispy crust.
Let the Coated Chicken Rest: Resting the breaded chicken for 5–10 minutes before frying helps the coating stick better and stays crisp longer. I always do this little pause now!
Don’t Overcrowd the Pan: I learned the hard way that frying multiple pieces at once lowers the oil temperature, resulting in soggy schnitzel. One at a time in a 10½-inch skillet ensures the perfect crust.

How to Serve Crispy Chicken Schnitzel Recipe

The image shows three white bowls on a white marbled surface, each containing different stages of preparing a breaded chicken piece. In the first bowl on the left, a chicken piece is covered lightly with white flour, creating a powdery layer. The middle bowl holds a golden-yellow mixture with visible bubbles, indicating a wet egg wash coating the chicken, with a smooth and slightly shiny texture. The right bowl contains the chicken coated with a thick layer of light beige breadcrumbs, giving it a grainy and coarse look. The bowls are evenly spaced side by side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple garnishes really bring the dish to life. Fresh lemon wedges are classic and add a bright, zesty note that cuts through the richness. A sprinkle of fresh parsley on top lends a pop of color and fresh herb aroma. Don’t forget to serve with a side of smooth Dijon mustard for a tangy dipping option that pairs beautifully with the crispy coating.

Side Dishes

To round out this Crispy Chicken Schnitzel Recipe, mashed potatoes are a comforting, creamy choice that soak up all the lovely pan drippings and mustard. If you want something lighter, consider a crisp green salad or some roasted seasonal vegetables. Traditional German sides like sauerkraut or spätzle also work wonderfully if you want a more authentic touch.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, store leftover schnitzels wrapped tightly in aluminum foil or in an airtight container in the refrigerator. They’ll keep well for up to 3 days and maintain their flavor and texture if reheated properly.

Freezing

For longer storage, freeze the fried schnitzels in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep well for up to 1 month. Thaw in the refrigerator overnight before reheating to preserve the crispy crust.

Reheating

To reheat without losing that signature crispiness, warm the schnitzels in a preheated oven at 350°F (175°C) for about 10 minutes, flipping halfway through. Avoid microwaving if you want to keep that crunch intact.

Frequently Asked Questions:

Can I use regular breadcrumbs instead of panko?

Yes, you can absolutely use regular breadcrumbs, but panko breadcrumbs are preferred for this recipe because they create a lighter, crispier, and flakier crust that’s iconic for schnitzel.

What if I don’t have a meat mallet to pound the chicken?

No worries! You can use the bottom of a heavy skillet or a rolling pin wrapped in plastic wrap to gently pound the chicken breasts to the required ¼-inch thickness.

Can I bake or air fry the schnitzel instead of frying?

Definitely! For a healthier option, air fry at 400°F (200°C) for 8–10 minutes or bake at 425°F (220°C) for 15–18 minutes. While the texture won’t be quite the same as frying, it’s still delicious and much lighter.

How do I know when the oil is hot enough for frying?

Keep the oil around 350°F (175°C). A simple trick is to drop a small piece of breadcrumb in the oil; if it sizzles and floats up quickly, the oil is ready for frying.

Final Thoughts

Making this Crispy Chicken Schnitzel Recipe has become one of my absolute favorite go-to comfort meals. There’s something so satisfying about that golden, crunchy crust paired with juicy chicken and simple sides like lemon wedges and Dijon mustard. I hope these tips and tricks inspire you to perfect your schnitzel and make it a staple in your kitchen, just like it is in mine. Enjoy every crispy bite!