Crispy Chicken Schnitzel Recipe made with juicy chicken cutlets, Panko crumbs, Dijon mustard, garlic, and lemon. Ready in 20 minutes!
Okay, so picture this: I’m standing in my kitchen, apron on (feeling very official), pounding away at chicken cutlets like I’m on an episode of Iron Chef. My dog’s giving me this look like, “What on earth are you doing?” And honestly, I was asking myself the same question.
The first time I made this Chicken Schnitzel Recipe, it was… let’s say… educational. The oil was too hot, the breadcrumbs were flying everywhere, and somehow there was flour on my elbow. Don’t ask. But, oh man, when I finally nailed it? Golden, crispy perfection that made me do a little happy dance in my socks. These days, it’s one of those recipes I turn to when I need an easy win (or when I just want something that tastes really good).
Why You’ll Love This Chicken Schnitzel Recipe?
So here’s the deal: Chicken Schnitzel is one of those simple comfort foods that just hits. It’s crispy on the outside, juicy on the inside, and takes less time than scrolling through TikTok trying to decide what to make for dinner. Plus, you get to whack some chicken with a rolling pin (or meat mallet if you’re fancy), which is weirdly therapeutic.
And when you squeeze that fresh lemon over the top and add a sprinkle of dill and parsley? Chef’s kiss. It’s like your taste buds just did a little cha-cha.
Ingredient Notes:
Listen, I’m all for complicated recipes when I’m feeling fancy, but this one’s so simple you could probably make it with your eyes closed. (Though, maybe don’t.)
Here’s what you need for the best Chicken Schnitzel Recipe ever:
- Chicken Cutlets (4): Thin is the way to go here. If you’re pounding them out yourself, think “even thickness” not “paper thin.”
- All-Purpose Flour (½ cup): Helps the egg stick, and we’re all about that glue-like effect.
- Large Eggs (2): Whisked with a little Dijon mustard for some zing. It’s like the secret handshake of this recipe.
- Dijon Mustard (2 tsp): Fancy, but not fussy. It adds a tang that makes everything better.
- Panko Bread Crumbs (1 cup): Regular breadcrumbs? They’re fine. But Panko? That’s how you get that serious crunch.
- Kosher Salt, Pepper, Garlic Powder: Seasoning makes or breaks schnitzel. Don’t be shy.
- Vegetable Oil: Just enough to shallow fry. We’re not deep-frying here.
- Lemon Wedges, Parsley, Dill: Optional, but highly recommended. They’re the sparkle on top.
How To Make Chicken Schnitzel?
This part? It’s where things get fun. Or messy. Usually both.
Step 1. Set Up Your Coating Station
Three plates. One with flour, one with eggs + Dijon, one with Panko + seasonings. Think of it as a conveyor belt of deliciousness.
Step 2. Prep the Chicken
Give those cutlets a little pat-down with paper towels. We want ‘em dry so everything sticks. (And yes, this is where I usually get flour on my nose. It’s tradition now.)
Step 3. Dredge Like a Boss
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First flour (tap off the excess), then egg mixture, then Panko. Press gently but firmly. You want those breadcrumbs to hug the chicken like it’s their job. Because it is.
Step 4. Fry Time!
Heat about ½ inch of oil in a big skillet over medium-high. You’ll know it’s ready when a few breadcrumbs sizzle and dance. Lay your schnitzels down gently (no splashes, we’re not savages). Cook 3-4 minutes per side, until they’re golden brown and gorgeous.
Step 5. Drain & Garnish
Transfer them to a wire rack or paper towel-lined plate. Hit them with lemon juice, parsley, and dill while they’re still hot. That way everything soaks in like a flavor bomb.
Storage Options:
Leftovers? Pfft. But seriously, if you do manage to save some, pop them in an airtight container in the fridge. They’ll be good for 2-3 days. Reheat in a hot pan or
Variations and Substitutions:
Feeling adventurous? Here are a few ways to shake up this Chicken Schnitzel Recipe:
- Switch up the protein: Turkey, pork, or even veal (for a true Wiener Schnitzel vibe).
- Make it gluten-free: Swap in gluten-free flour and breadcrumbs. Easy peasy.
- Add spice: Toss a little cayenne or smoked paprika in with the Panko for a kick.
- Cheesy version: Grate some Parmesan into your breadcrumb mix. You will thank me.
What to Serve with Chicken Schnitzel?
Let’s be honest: Schnitzel is the main event. But here’s what plays well alongside:
- Mashed potatoes or potato salad: Because carbs are life.
- Simple green salad: Fresh and crunchy—like the schnitzel’s cooler cousin.
- Cucumber and dill salad: Light, bright, and totally refreshing.
- Cold beer or crisp white wine: Need I say more?
Frequently Asked Questions:
Can I bake this instead of frying?
You sure can! Bake at 400°F for about 20 minutes, flipping halfway. Not as crispy, but it’s a solid Plan B.
What if I don’t have Panko breadcrumbs?
Regular breadcrumbs will work. Even crushed crackers. Heck, I’ve used crushed cornflakes once. It was… interesting!
Can I freeze schnitzel?
Yep! Cook them, cool them, then freeze between
This Chicken Schnitzel Recipe is one of those “keeper” recipes. It’s easy, tasty, and makes you feel like a rockstar in the kitchen without much effort. So go on—give it a whirl! And when you do, let me know how it turned out. Did you add a twist? Did your kids devour it? I wanna hear everything.
Drop me a comment, send me a pic, or just tell me you made it. Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Schnitzel Recipe
Ingredients
- 4 chicken cutlets
- ½ c all-purpose flour
- 2 large eggs
- 2 tsp Dijon Mustard
- 1 c Panko Bread Crumbs
- ½ tsp kosher salt
- ½ tsp fresh ground black pepper
- ½ tsp garlic powder
- Vegetable oil for frying
- Lemon wedges for serving
- Fresh parsley chopped, for garnish
- Fresh dill chopped, for garnish
Instructions
- Get three plates ready; one with flour, another with beaten eggs mixed with Dijon mustard and the last one with a combination of Panko breadcrumbs, salt, pepper and garlic powder.
- Pat dry the chicken cutlets using paper towels.
- Heat a skillet over medium-high heat and pour in about ½ inch of vegetable oil.
- Take each chicken cutlet. Coat it first in flour then dip it into the egg mixture and finally press it into the mixture to ensure an even coating.
- Fry the breaded cutlets in batches in the oil until they turn brown on both sides and are cooked through. Avoid overcrowding by frying them in batches.
- Once fried, remove the schnitzels from the skillet. Let them drain on a wire rack to get rid of oil.
- Before serving garnish your schnitzels with lemon wedges for a twist along with some chopped parsley and dill, for added flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Chicken Schnitzel was delicious. I’d certainly recommend this to everyone.