A white plate with pieces of chicken schnitzel and lemon wedges on a blue table
Photography, Charity Burggraaf

Chicken Schnitzel

Natasha Kravchuk's straightforward schnitzel recipe was an immediate family favourite.

The first time I made this, my daughter – who was six at the time – got up from the table mid-dinner to give me a hug. She said, “Thank you for making me this chicken, Mom.” I just about melted. Later that night, she remembered the tasty chicken in her prayers, thanking God for it in true six-year-old fashion. It’s been making regular appearances at our table ever since, whether it’s served as a main course with potatoes and veggies, layered on a bun and topped with coleslaw and pickles, or sliced into strips and tossed onto salads. –Natasha Kravchuk

A white plate with pieces of chicken schnitzel and lemon wedges on a blue table

Chicken Schnitzel

Natasha Kravchuk's straightforward recipe for a family favourite: chicken schnitzel.
Course Main Course
Cuisine eastern european, german
Servings 4


  • 2 large boneless skinless chicken breasts about 1½ lbs
  • ¼ cup all-purpose flour
  • 2 tsp garlic salt
  • ½ tsp paprika
  • ½ tsp freshly ground black pepper
  • 2 large eggs
  • cups panko breadcrumbs
  • extra-light olive oil or vegetable oil for frying
  • fine sea salt
  • fresh parsley for serving
  • lemon wedges for serving


  • Line a cutting board with plastic wrap. Cut each chicken breast in half lengthwise to make 4 thin cutlets. Place the chicken in a single layer on the cutting board and cover with a second sheet of plastic wrap. Use a meat mallet, rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about ¼ inch thick. Cut each cutlet in half for 8 cutlets total.
  • Set up three medium bowls: In the first, whisk together the flour, garlic salt, paprika and pepper. In the second, add the eggs and thoroughly beat with a fork. In the third, add the panko.
  • Dredge both sides of 1 cutlet in the flour to coat well, then in the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean. Transfer the breaded cutlet to a platter or baking sheet. Repeat with the remaining cutlets, keeping them in a single layer on the platter. If you have time, let the breaded chicken rest for 10 minutes, which will help the coating stick better.
  • Heat a large nonstick pan over medium heat and add just enough oil to coat the bottom, about 3 tbsp. When the oil shimmers, add a few cutlets to the pan, being careful not to crowd them. Cook for 3 to 4 minutes per side, until crispy and golden and an instant-read thermometer registers 165°F. (You can also slice one open; the juices should run clear and the meat should no longer be pink.) Reduce the heat if the cutlets are browning too quickly. Transfer the cutlets to a paper towel-lined plate and immediately sprinkle the cutlets with the salt. Repeat with the remaining cutlets, adding more oil to the pan as needed.
  • Serve immediately with a sprinkle of parsley and the lemon wedges.

A cookbook cover in a light frame

Reprinted with permission from Natasha’s Kitchen by Natasha Kravchuk, copyright © 2023. Published by Clarkson Potter, a division of Penguin Random House, LLC.
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