How To make Crispy Chicken Schnitzel
This is a quick and easy recipe for perfectly crispy and golden chicken schnitzel. Learn the secret to a crunchy coating and tender chicken every time. Perfect for a family dinner or a weekend treat!
This crispy chicken schnitzel is not only delicious but also incredibly versatile. Pair it with a fresh salad, roasted veggies, or even some classic fries for a complete meal.
With a few simple ingredients and a bit of time, you can enjoy restaurant-quality schnitzel right at home. Perfect for busy weeknights or a cosy weekend dinner, this recipe will quickly become a favourite in your household.
You can also try this chicken and pepper stew or a super easy-to-make chickpea and roasted peppers dish, both recipes go beautifully with some freshly baked bread or some homemade rice. Give them a try, I am certain you will love them!
Even more easy recipes to test Lemon Chicken, Easy 15-minute Udon Noodles, Turkey Mince Noodles, or Gnocchi made easy with Pesto and Zucchini for a quick delicious lunch or dinner.
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This crispy chicken schnitzel is not only delicious but also incredibly versatile. Pair it with a fresh salad, roasted veggies, or classic baked wedges for a complete meal.
Looking for more? Check out these Dinner Recipes!
What is Schnitzel?
Schnitzel is a popular dish consisting of a thin slice of meat—commonly pork or veal—that is breaded and fried until crispy. Originating in Austria, schnitzel has become a favorite in many countries. It can be made with other meats, like chicken or turkey, and comes in various styles, such as Wiener Schnitzel (the classic veal version) and Jägerschnitzel (served with a mushroom sauce).
Expert Tips
Pound Evenly: Pound chicken breasts to an even thickness for uniform cooking and juicy results.
Breading Technique: Dredge in flour, dip in beaten eggs, then coat with breadcrumbs. Press firmly for a thick, even coating.
Fry at 350°F: Heat oil to 350°F (175°C) for optimal crispiness and golden finish.
Ingredients to make Chicken Schnitzel
Chicken Fillets – Boneless, skinless pieces perfect for a crispy coating;
Salt and Pepper – Essential for seasoning the chicken;
Eggs and Milk – Combined to create a dip that helps breadcrumbs stick to the chicken for a crispy crust;
Flour – The initial coating that helps the egg mixture adhere to the chicken;
Breadcrumbs – Coating that gives the schnitzel its crispy texture;
Vegetable Oil – Used for frying, ensuring a golden and crispy exterior.
Substitutions
Meat: Use pork or veal instead of chicken for a traditional schnitzel.
Breadcrumbs: Swap regular breadcrumbs with panko for extra crunch or crushed cornflakes for a different texture.
Egg Mixture: Replace eggs with buttermilk for a tangy twist, or use a flaxseed mixture for a vegan option.
Flour: Use gluten-free flour or almond flour for a gluten-free version.
Seasonings: Experiment with herbs like parsley or paprika to add different flavours to the coating.
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How to make Chicken Schnitzel
Prepare the Chicken: Place a layer of cling film on your work surface. Put the chicken fillets on top and cover with another piece of cling film. Use a meat tenderiser to bash the fillets until they are 2-3mm thick.
Make the Batter: Whisk together the eggs and milk in a mixing bowl—season with salt and pepper. Stir in the flour until the mixture is smooth and lump-free.
Bread the Chicken: Pour the breadcrumbs into a shallow bowl. Dip each chicken fillet in some flour, followed by the egg mixture, ensuring it is fully coated. Then, coat each fillet in breadcrumbs, ensuring they are completely covered.
Fry the Chicken: Heat the vegetable oil in a large frying pan over medium-high heat. When the oil is hot, add the chicken fillets two at a time. Cook each fillet for 2-3 minutes on each side, until golden brown.
Serve: Remove the chicken fillets from the pan and place them on kitchen paper to drain any excess oil. Repeat until all fillets are cooked. Serve hot with your favourite sides, such as vegetables, salad, or potato chips. Enjoy your delicious homemade chicken schnitzel!
Recipe variations to explore
Schnitzel started in Austria but is now popular worldwide. It’s typically a thin slice of meat (like pork or veal) that’s breaded and fried until crispy. Many variations are using different meats, coatings, and cooking methods. Here are a few examples:
Wiener Schnitzel: This is the classic Austrian schnitzel made with veal and traditionally served with lingonberry jam and potato salad.
Jägerschnitzel: A German dish that is made with pork schnitzel and served with a creamy mushroom sauce.
Schnitzel Cordon Bleu: A Swiss dish that is made with a thin slice of veal or pork that is stuffed with ham and cheese before being breaded and fried.
Chicken Schnitzel: A lighter version of schnitzel that uses chicken instead of pork or veal.
Schnitzel Parmigiana: An Italian-inspired schnitzel dish that is topped with tomato sauce and mozzarella cheese before being baked in the oven.
Schnitzel Holstein: A German dish that is made with a pork or veal schnitzel topped with a fried egg, anchovies, and capers.
Pork Schnitzel with Apple Sauce: A sweet and savoury version of schnitzel that is served with a side of applesauce.
Schnitzel with Creamy Dill Sauce: A Scandinavian-inspired version of schnitzel that is served with a creamy dill sauce and boiled potatoes.
Wiener Schnitzel Burger: A modern twist on schnitzel that uses a schnitzel patty instead of a traditional burger patty.
What to Serve with Chicken Schnitzel
Chicken schnitzel pairs wonderfully with a variety of sides. Try it with a fresh salad or coleslaw for a light option, or go for roasted vegetables like carrots and potatoes.
Classic potato wedges or fries are always a hit, while mashed potatoes add a comforting touch. For something a bit different, serve it with spaetzle or steamed vegetables. Don’t forget a rich gravy or a squeeze of lemon to enhance the taste!
Storage
Cool Completely: Let the schnitzel cool before storing.
Refrigerate: Keep in an airtight container in the fridge for up to 3-4 days.
Freeze: Wrap tightly and freeze for up to 2-3 months.
Reheat: Use the oven at 350°F (175°C) for 10-15 minutes to stay crispy.
More Chicken Recipes
If you enjoy this Chicken Schnitzel recipe, you’ll also love these other tasty and easy-to-make chicken dishes.
- How to make Lemon Chicken
- Perfect Roast Chicken Recipe
- Easy Baked Cornflake Chicken Nuggets
- Creamy Boursin Cheese Chicken
- Baked Sticky Chicken Wings
- Easy Turkish Borek
- Creamy Chicken with Spinach and Peppers
? FAQS
FAQs for Chicken Schnitzel
What is the best way to ensure my schnitzel is crispy?
To keep your schnitzel crispy, make sure to: pound the chicken to an even thickness, coat it thoroughly with flour, dip it in the egg mixture, and then cover it well with breadcrumbs. Fry at the right temperature (350°F or 175°C) and avoid overcrowding the pan.
Can I make chicken schnitzel ahead of time?
Yes, you can prepare the schnitzel ahead of time. Bread and freeze the uncooked schnitzel for up to 2-3 months. When ready to cook, thaw in the fridge and fry as usual. Cooked schnitzel can be refrigerated for up to 3-4 days or frozen for 2-3 months.
How do I reheat leftover schnitzel?
To reheat schnitzel and keep it crispy, place it in a preheated oven at 350°F (175°C) for 10-15 minutes. Avoid using the microwave, as it can make the coating soggy.
Can I use a different type of meat for schnitzel?
Absolutely! While traditional schnitzel is made with veal or pork, you can use chicken, turkey, or even beef as substitutes.
What should I serve with chicken schnitzel?
Chicken schnitzel pairs well with a variety of sides, including fresh salad, roasted vegetables, potato chips, mashed potatoes, spaetzle, or steamed vegetables.
6. Can I make schnitzel without breadcrumbs?
Yes, you can use alternatives like panko breadcrumbs for extra crunch, crushed cornflakes for a different texture, or even almond flour for a gluten-free option.
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Crunchy Chicken Schnitzel
Equipment
- Meat mallet – used to pound the meat into thin, even pieces.
- Sharp knife – for cutting the meat and other ingredients.
- Bowls – for holding the beaten eggs and breadcrumbs.
- Frying pan – for cooking the schnitzel.
- Tongs – for flipping the schnitzel and removing it from the pan.
- Paper towels – for draining excess oil from the schnitzel.
- Plate – for serving the schnitzel.
Ingredients
- 4 chicken fillets
- Salt and pepper to taste
- 2 eggs
- 2 tablespoons of milk
- ½ cup all-purpose flour
- 1 ½ cups breadcrumbs
- ½ cup vegetable oil
Instructions
- Start by placing a layer of cling film on your work surface. Place the chicken fillets on top and cover with another piece of cling film.
- Use a meat tenderiser to bash the chicken fillets until they are 2-3mm thick. This will help them cook evenly and quickly.
- In a mixing bowl, whisk the eggs and milk together. Season with salt and pepper.
- Incorporate the flour into the egg mixture, stirring until it is smooth with no lumps. This will create a batter that will help the breadcrumbs stick to the chicken.
- Pour the breadcrumbs into a shallow bowl.
- Dip each chicken fillet in the egg mixture, making sure it is coated completely.
- Then coat each chicken fillet in breadcrumbs, making sure it is completely covered.
- Heat the vegetable oil in a large frying pan over a medium-high heat.
- When the oil is hot, add the chicken fillets two at a time.
- Cook each chicken fillet for 2-3 minutes on each side, or until completely golden brown.
- Remove the chicken fillets from the pan and place them on kitchen paper to drain any excess oil.
- Repeat the process until all the chicken fillets are cooked.
- Serve hot with your favourite sides such as vegetables, salad or potato chips.
- Enjoy your delicious homemade chicken schnitzel!
