This chicken schnitzel starts with thinly pounded chicken breasts coated in seasoned flour, egg and panko, then pan-fried until the coating is crunchy and the chicken is cooked through. Serve it with lemon and parsley, or use the cutlets for sandwiches and salads.

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

Chicken Schnitzel

Natasha Kravchuk

This easy chicken schnitzel recipe uses thinly pounded chicken breasts coated in seasoned flour, egg and panko breadcrumbs, then pan-fried for a crisp, golden crust.

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Ingredients

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
1½ cups panko breadcrumbs
extra-light olive oil or vegetable oil for frying
fine sea salt
fresh parsley for serving
lemon wedges for serving

Instructions

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.

Keyword chicken schnitzel, chicken schnitzel recipe, panko chicken, schnitzel

Chicken Schnitzel FAQs

How thin should chicken be for schnitzel?: For this recipe, pound the chicken to about ¼-inch thick. This helps the cutlets cook quickly and evenly.
How do you keep breading on chicken schnitzel?: After breading the chicken, let the cutlets rest for 10 minutes if you have time. This helps the coating adhere during frying.
Can you make chicken schnitzel with panko?: Yes. This recipe uses panko breadcrumbs for a crisp, golden coating.
What do you serve with chicken schnitzel?: Serve it simply with parsley and lemon wedges, alongside potatoes and vegetables, or use the cutlets in sandwiches and salads.