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, or to taste); 4 teaspoons black pepper (divided, or to taste); 1 cup all-purpose flour; 2 cups breadcrumbs (Panko preferred); 4 large eggs; 1 teaspoon Dijon mustard; 1 teaspoon salt (for flour mix); 1 teaspoon black pepper (for flour mix); 1 teaspoon salt (for breadcrumb mix); 1 teaspoon black pepper (for breadcrumb mix); 1 teaspoon salt (for egg mixture); 1 teaspoon black pepper (for egg mixture); Vegetable oil (for frying, about ½-inch depth); 1 tablespoon fresh parsley (for garnish); Lemon wedges (for serving); Dijon mustard (for serving)

Nothing beats that golden crunch paired with juicy, tender chicken—welcome to my Crispy Chicken Schnitzel Recipe. It’s my go-to for a dinner that feels fancy yet comes together in under an hour. You’re going to love how the seasoned, breaded crust locks in all the flavor and moisture!

Four golden brown fried cutlets with a crispy texture are neatly placed in two rows on a white oval plate. They are sprinkled with small green parsley flakes that add a fresh color contrast. Three lemon wedges, bright yellow with a slightly shiny surface, are placed around the cutlets on the plate's edges. The plate sits on a white marbled surface, enhancing the dish's colors. 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 fell in love with this schnitzel the first time I pounded, breaded, and fried it to crispy perfection. It’s simple enough for a weeknight but impressive enough to serve to guests—and every bite brings that unbeatable crunch and juicy chicken combination.

Super Crispy Crust: Using panko breadcrumbs creates an irresistible crunch that keeps this schnitzel memorable.
Juicy Inside: Pounding chicken breasts thin ensures they cook evenly and stay tender.
Quick & Easy: From prep to plate in just 45 minutes—perfect for when you want something homemade without the fuss.
Versatile Serving: Goes perfectly with lemon wedges and Dijon mustard, and pairs wonderfully with mashed potatoes or a fresh salad.

Ingredients & Why They Work

For this schnitzel, I always recommend fresh, boneless skinless chicken breasts—you want ones that are thick enough to pound thin without falling apart. Panko breadcrumbs are a must for that signature crunch. And don’t skip the Dijon mustard in your egg wash; it adds a subtle tang that brightens up every bite.

Flat lay of boneless skinless chicken breasts with smooth, pale pink flesh, a small mound of fine all-purpose flour in a simple white ceramic bowl, a small white bowl filled with golden crispy panko breadcrumbs, four large whole brown eggs with clean shells, a small white bowl containing creamy pale yellow Dijon mustard, a few bright green sprigs of fresh parsley, several vibrant yellow lemon wedges arranged neatly on a white ceramic plate, a small white bowl holding clear vegetable oil, black peppercorns and coarse sea salt scattered symmetrically beside the bowls, 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: Tender and boneless, perfect for pounding thin and quick frying.
Salt & black pepper: Basic but essential seasoning to bring out flavor in every layer.
All-purpose flour: Creates a base coating for the breading to stick better.
Panko breadcrumbs: Gives you that crunchy, golden crust that’s hard to beat.
Eggs: Binds the breading to the chicken and locks in moisture.
Dijon mustard: Adds a gentle zing and depth to the egg mixture.
Vegetable oil: For frying—use enough to maintain a steady, hot cooking surface.
Fresh parsley: A light, fresh garnish to brighten up the crispy schnitzel.
Lemon wedges & Dijon mustard (for serving): The classic condiments that perfectly balance richness with acidity and spice.

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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

The beauty of a Crispy Chicken Schnitzel Recipe is how wonderfully adaptable it is to your tastes and needs. Whether you're craving something classic or want to add your own twist, there are plenty of ways to make this dish truly yours.

Herb-Infused Bread Crumbs: I love mixing fresh herbs like thyme or rosemary into the panko breadcrumbs for an aromatic boost that pairs beautifully with lemon wedges.
Spicy Kick: Adding a pinch of smoked paprika or cayenne pepper to either your flour or breadcrumb mix gives the schnitzel a subtle heat that wakes up the palate.
Gluten-Free Version: Swap all-purpose flour for almond flour or a gluten-free flour blend, and use gluten-free panko crumbs. The texture is slightly different but still satisfyingly crunchy.
Air Fryer Option: For a lighter twist, try air frying your schnitzels at 400°F for 8 to 10 minutes, flipping halfway through—still crispy but with less oil.
Cheese Addition: For a special occasion, sprinkle some grated Parmesan into your breadcrumb coating for an extra layer of savory flavor.

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

The image shows a white plate on a white marbled surface, holding two layers of golden-brown breaded chicken stacked on the right side. The top layer is sliced vertically to show the white, tender interior. On the left side of the plate, there is a serving of creamy mashed potatoes with a smooth, slightly lumpy texture, sprinkled lightly with chopped green herbs. Two lemon wedges are placed near the top and bottom edges of the plate, adding a bright yellow contrast. A gold fork rests near the bottom right of the plate, and some green herbs are scattered around the food. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Tenderize Your Chicken to Perfection

Start by removing the tenders from the chicken breasts and saving them for another dish. One chicken breast at a time, place it inside a partially closed Ziploc bag or between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken until it’s about ¼-inch thick. This ensures it cooks evenly and stays juicy inside. Be careful not to tear the meat! Once flattened, season both sides generously with salt and black pepper and set aside.

Step 2: Set Up Your Breading Stations Like a Pro

Prepare your three breading plates to create an efficient assembly line. In one shallow plate, mix the flour with 1 teaspoon salt and 1 teaspoon black pepper. In the second, combine the panko breadcrumbs with 1 teaspoon salt and black pepper. Finally, whisk the eggs together with Dijon mustard, 1 teaspoon salt, and black pepper in the third plate. These balanced seasonings throughout really boost the flavor of your schnitzel’s crispy crust.

Step 3: Bread Your Chicken with Care

Place a wire rack on a baking sheet to hold your breaded schnitzels. Starting with one piece, lightly dredge it in the flour mixture, shaking off any excess. Next, dip fully into the egg wash, making sure every part is coated. Finally, press the chicken into the breadcrumb mixture until evenly covered with a thick, crunchy layer. Place the breaded schnitzel on the wire rack and repeat with the rest. Let your breaded chicken rest for 5–10 minutes before frying to help the coating stick perfectly.

Step 4: Heat the Oil to Just the Right Temperature

Pour vegetable oil into a large skillet to about ½-inch depth. Heat it over medium-high until it reaches roughly 350°F, or test by dropping a breadcrumb into the oil—if it sizzles immediately, you’re good to go. Use a 10½-inch skillet for ideal cooking space and avoid overcrowding; frying one schnitzel at a time ensures a deep golden crust.

Step 5: Fry Each Piece Until Gorgeous and Golden

Carefully add a schnitzel to the hot oil and fry for 2 to 3 minutes on each side. The goal is a deep golden brown color and that unmistakable crunch. Drain the cooked schnitzel on a wire rack to keep it crisp by letting excess oil drip away. Between batches, add more oil as needed to maintain the ½-inch frying depth and consistent temperature.

Step 6: Serve Immediately and Enjoy!

Garnish your schnitzels with freshly chopped parsley and serve while hot alongside lemon wedges and Dijon mustard. Pair this delicious main course with creamy mashed potatoes or your favorite side dish for a meal that’s both comforting and impressive in every bite.

Top Tip

Getting that perfect crunchy crust and juicy inside with your Crispy Chicken Schnitzel Recipe can feel tricky at first. These tips come from my own kitchen triumphs and occasional mess-ups, so you can avoid the pitfalls and enjoy schnitzel bliss every time.

Maintain the Oil Temperature: I learned early on that keeping the vegetable oil steady at 350°F is key. Too cool, and the breading absorbs oil and gets soggy; too hot, and it burns before the chicken cooks through.
Don’t Crowd the Skillet: Frying one schnitzel at a time may seem slow, but it’s essential. Crowding lowers the oil temperature, making your crust less crispy. Patience here pays off.
Let the Coated Chicken Rest: After breading, letting the schnitzels sit for 5 to 10 minutes helps the coating stick better and stay crunchy during frying—something I never skip now.
Use Panko Breadcrumbs: Regular breadcrumbs work in a pinch, but through trial and error, I can say nothing beats Panko for that unbeatable golden crunch.

How to Serve Crispy Chicken Schnitzel Recipe

The image shows three white bowls placed side by side on a white marbled surface, each containing a stage of breading chicken. The first bowl on the left has a raw piece of chicken covered with light beige flour, with a powdery texture evenly coating the meat. The middle bowl contains a piece of chicken soaking in a yellow-orange liquid marinade with a slightly oily and speckled surface, showing some bubbles on the liquid. The last bowl on the right holds a piece of chicken covered in golden brown breadcrumbs with a crumbly texture, fully coated and resting inside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

A squeeze of fresh lemon is absolutely classic and brightens every bite. Adding a sprinkle of fresh parsley not only adds a pop of color but also a fresh herbal note. And don’t forget the Dijon mustard on the side—it pairs wonderfully with the crisp schnitzel for a bit of tangy zing.

Side Dishes

For a traditional feel, creamy mashed potatoes are a perfect match, soaking up all those wonderful schnitzel juices. Alternatively, crisp green beans or a vibrant cucumber salad bring brightness and textural contrast. Potato salad or spaetzle are also fantastic if you want to lean into the German theme.

Make Ahead and Storage

Storing Leftovers

Place any leftover chicken schnitzels in an airtight container and refrigerate. They’ll stay delicious for up to 3 days—just keep in mind the crust may soften slightly over time.

Freezing

If you want to make ahead or save extras, freeze the schnitzels individually first on a baking sheet. Once solid, transfer to a freezer-safe bag or container. They keep well for up to 1 month. To cook, thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a 350°F oven on a wire rack for about 10–15 minutes to help maintain crispiness. Avoid microwaving if you want to keep that crunchy exterior intact, as it tends to get soggy that way.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Crispy Chicken Schnitzel Recipe?

While chicken breasts are traditional because they can be pounded thin easily, boneless, skinless chicken thighs can be used if pounded thin as well. Keep in mind thighs have more fat and flavor but may require slightly longer cooking time.

How do I know when the oil is ready for frying?

Heat the vegetable oil to about 350°F. To test, drop a single breadcrumb into the oil—it should sizzle immediately and float. This indicates the oil is hot enough to fry and achieve a crisp crust without excessive oil absorption.

Can I prepare the schnitzels ahead of time to fry later?

Yes! After breading, let the schnitzels rest for 5 to 10 minutes, then you can refrigerate them for a few hours before frying. For best texture, fry them soon after; refrigerating too long may cause the coating to loosen.

What’s the best way to keep the schnitzel crust crispy?

Keeping the oil temperature steady at 350°F and frying one piece at a time without overcrowding are key steps. Also, draining the cooked schnitzels on a wire rack rather than paper towels prevents steam and sogginess.

Final Thoughts

Making this Crispy Chicken Schnitzel Recipe is like bringing a little bit of German comfort right to your dinner table. It’s a dish that rewards patience and simple techniques with a deliciously crispy, golden crust and tender, juicy chicken inside. Whether you’re sharing it with family or friends, it’s sure to become a favorite that gets requested time and time again. So roll up those sleeves, and enjoy the magic of homemade schnitzel!