Crispy Chicken Schnitzel
Ready in just 30 minutes, this Crispy Chicken Schnitzel features succulent pan-fried chicken cutlets coated in a simple panko breading seasoned with sesame and za’atar. It’s a light yet filling meal that pairs perfectly with a fresh side salad, noodles, or mashed potatoes. Perfect for busy weeknights!
“This was DELICIOUS! I am not a fancy cook by any means, but I love to try out new recipes and this one was amazing! Even my picky toddler loved it, so thatโs really saying something! I havenโt had a dinner this good in a while. 5 stars!” – Anne B., So Much Food reader
Table of contents
Skip the Pork and Make Schnitzel with Chicken Instead!
Never tried schnitzel before? It’s a popular German dish comprised of a breaded and fried meat cutlet. You most often see veal or pork schnitzel on the menu, but in the summer I prefer making my homemade schnitzel with chicken.
We had the best schnitzel traveling through Germany and Prague, but I can’t lie โ this version is better! You end up with the crispiest chicken schnitzel that is still so, so juicy. It doesn’t feel like a heavy meal in the slightest!
The addition of sesame seeds and za’atar to the panko coating is GAME CHANGING so don’t skip it! I served the schnitzel with a lightly charred bacon and Brussels sprouts salad with lots of lemon zest and toasted almonds. That in itself is an amazing side, but it’s perfect with the crispy chicken. Pan fried chicken schnitzel is summer on a plate and definitely needs a place at your table!
Ingredient Notes
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Chicken. I use boneless skinless chicken breasts. Make sure to use the best quality you can find! This recipe makes two large chicken schnitzels and can be doubled to feed a larger family.
- Flour. This is the base of the schnitzel batter. I used all-purpose flour, but a gluten-free 1:1 alternative should work too.
- Eggs. Act as the glue that holds the batter to the chicken.
- Dijon. Adds so much flavor!
- Worcestershire sauce. Provides lots of umami flavor and helps tenderize the chicken.
- Panko. Is so much lighter and airier than regular breadcrumbs, which translates to extra crispy chicken schnitzel.
- Sesame seeds + za’atar. Za’atar is a Middle Eastern spice blend that’s a little nutty, tangy, and earthy. When paired with the sesame seeds, it adds a subtle crunch and so much delicious flavor.
- Oil. For pan frying the chicken, you want to choose a neutral oil with a high smoke point (I prefer canola oil).
Recommend Equipment
How to Make This Easy Chicken Schnitzel in 4 Steps
- Butterfly the chicken breasts. Butterflying a chicken breast is so easy and makes less mess than trying to pound it out! Put your chicken breast on a clean cutting board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point.
Jenny’s Tip: Be careful not to cut all the way through to the other side. Open the breast like a butterfly. If you find that one side is thicker than the other, you can gently pound it out to the same thickness.
- Dredge in batter and breadcrumbs. Normally, schnitzel recipes require a traditional dredging process (chicken dipped in flour, egg, and then breadcrumbs), but not my recipe! Instead, I whisk the flour and egg together with some dijon and Worcestershire to make a thick batter. I dip the chicken in the seasoned batter and then bread it in the panko. So much less messy and adds so much flavor!
- Shallow fry the chicken in a deep skillet. I prefer using a cast-iron skillet or something similar (at least 3-4 inches deep!) and I fill the pan with about 1 1/2 inches of oil. Then, I bring that oil up to 350ยบF and fry the chicken for about 3-4 minutes per side until it’s deeply golden brown.
- Keep warm until ready to serve. I like to place the chicken on a wire rack set over a baking sheet and transfer it to a 200ยบF oven while I fry the remaining chicken. Keeping the chicken in a warm oven guarantees that it won’t get cold and soggy!
Chef Tips for Keeping Chicken Juicy
The true key to keeping this simple chicken schnitzel moist and juicy is: 1) don’t pound the chicken, and 2) don’t overcook it!
If you pound out your chicken super thin, the moisture in the meat will evaporate as it cooks. Because we are using chicken breast, it already doesn’t have much fat so we really need that moisture.
The key is to use a thermometer to monitor the oil temperature โ then you’re guaranteed a consistent fry without overcooking!
Rather than using a mallet to pound out the chicken, I use a sharp knife to butterfly each breast. Pounding out chicken can cause the meat to tear (BAD) and makes a mess.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
Sides for Chicken Schnitzel
If you do give this recipe a try, I love hearing about it!ย Leave a comment with a star rating below. Be sure to subscribe to my weeklyย newsletterย and never miss a new recipe! You can alsoย snap a photo & tagย @JENNYGOYCOCHEAย onย Instagram.
More Quick and Easy Chicken Dinners
- 30-Minute Pretzel Crusted Chicken
- Simple Chicken Piccata
- Cashew Chicken Stir Fry
- Crispy Baked Chicken Tacos
- Crispy Fried Chicken Tenders
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Crispy Chicken Schnitzel Recipe
Ingredients
Chicken Schnitzel
- 2 large boneless skinless chicken breasts , butterflied to 1/2" thickness
- 1/2 cup all-purpose flour
- 2 eggs
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons water
- 2 1/2 cups panko bread crumbs
- 1 tablespoon sesame seeds
- 2 teaspoons za’atar seasoning
- salt and pepper , to taste
- canola oil , for frying
- lemon wedges , for serving
Brussels Sprouts Salad:
- 10 oz shaved brussels sprouts
- 4 pieces cooked crispy bacon , chopped (1 tablespoon of bacon fat reserved)
- 1 small shallot thinly sliced
- 2 teaspoons olive oil
- 1 teaspoon lemon zest
- juice of 1 lemon
- 1/3 cup toasted almonds , roughly chopped
- 1/3 cup freshly grated parmesan cheese
- salt and pepper , to taste
Instructions
- Butterfly the chicken breasts. Using a sharp knife, butterfly the chicken breasts. If you are unfamiliar with this technique, you'll want to cut it almost all the way in half through the middle leaving you with a larger, much thinner steak (see notes in the blog post). Pat the chicken dry with paper towels and season lightly with salt and pepper.
- Prep the batter and breading. In a medium bowl, whisk together the flour, eggs, dijon, Worcestershire, water, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground pepper until smooth. In a separate, shallow dish or pie plate, combine the panko with the sesame seeds and za'atar until well-mixed.
- Preheat the oil. Heat about 1 1/2 inches of canola oil in a wide-bottomed, high-sided pot (reduces splatter, a dutch oven works well, or a large cast-iron skillet) to 350ยบF.
- Bread and batter the chicken. Dip the chicken into the batter and coat it well. Shake off any excess as you lift it from the bowl and then transfer it to the panko crumbs and coat it really well. Repeat with the second chicken breast.
- Pan fry the chicken. One a time, gently ease the chicken into the oil and fry for 3-4 minutes per side, until deeply golden brown. Transfer to a wire rack set over a baking sheet and into a 200ยบF oven. This keeps the chicken warm and crispy while you fry the second piece.
- Make the Brussels sprout salad (optional). Heat a large skillet or cast iron skillet over medium-high heat. Add the bacon fat and when the fat starts to shimmer, add the shaved brussels sprouts to the pan. Cook for about 2 minutes, stirring frequently until the sprouts are lightly charred. Transfer to a bowl and toss with the remaining ingredients. Season to taste with salt and pepper.
- Garnish and serve. Serve immediately with lots of lemon wedges for squeezing.
Rate & Review This Recipe
This was DELICIOUS! I am not a fancy cook by any means, but I love to try out new recipes and this one was amazing! Even my picky toddler loved it, so that’s really saying something! I haven’t had a dinner this good in a while. 5 stars!
Great Saturday night dinner! I’ll be making this again for sure. Loved it!
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This was so good and whole family loved to include a 12 year old! Definitely a do over! It was perfect and crispy! Loved the Brussel sprout salad as well!