This homemade chicken schnitzel is crispy, golden, and hearty! This quick and easy recipe takes only 20 minutes from start to finish. The chicken is juicy and tender. In contrast, the breading is golden, crispy and crunchy. This recipe is easy enough for busy weeknights!
Why You’ll Love This Recipe
- This chicken schnitzel is quick and easy.
- Only 7 pantry staple ingredients needed.
- The chicken stays juice and moist.
- The easy breading is so crispy!
- This recipe can be made with gluten free breadcrumbs. In addition, this recipe is dairy free, nut free, and added sugar free.
- Double check ingredients on the breadcrumbs to suit any food allergies.
- Check out this Paleo Fried Chicken for another delicious chicken dinner!
Ingredients & Substitutions
These are the main ingredients and substitutions for chicken schnitzel. Scroll down to the recipe card for full ingredients list and instructions.
For best results, use fresh boneless skinless chicken breasts. If needed, completely thaw frozen chicken breasts. Do not use skin on, bone in chicken. Tenderize meat with meat mallet.
Both regular all purpose flour and gluten free flour work well. For these photos, I used Bob’s Red Mill gluten free 1 to 1 flour.
Add in a pinch of sea salt and black pepper. They add a subtle flavor.
One whisked egg helps the breading stick to the chicken. The only substitute would be buttermilk.
Both regular breadcrumbs and gluten free breadcrumbs work. Or, feel free to make your own breadcrumbs.
Fry chicken in some avocado oil. Alternatively, use olive oil. Butter tends to burn when this hot. For that reason, oil works better.
Lastly, garnish with fresh herbs or lemon if desired.
What is Chicken Schnitzel?
Chicken schnitzel is a dish made with fried thin chicken breast. Chicken is thinly pounded before fried.
Schnitzel can be made with veal, pork or chicken. The meat is always boneless.
Schnitzel is a traditional German dish.
Unlike traditional American fried chicken, schnitzel is much thinner.
Taste & Texture
This chicken schnitzel is hearty, savory and flavorful. It tastes like fried chicken.
The texture is much more than classic fried chicken. The chicken is tender and juicy. Moreover, the breading is very crispy.
How to Make
First, tenderize meat with meat mallet. Place chicken breasts between two pieces of parchment paper. Pound out the chicken to ½ inch thickness.
Gather 3 shallow bowls. In the first one, add flour, sea salt and pepper. In the second, add the whisked egg. Finally, in the last bowl, add the breadcrumbs.
Then, dredge the chicken breasts in the flour mixture. Shake off excess.
Dip into the whisked egg. Make sure it is fully coated.
Next, place in the breadcrumb bowl. Coat fully. Then place on a plate.
Add avocado oil to a skillet over medium high heat. Once oil is hot, add breaded chicken breasts.
Cook for 3 minutes on each side or until golden crispy. Use meat thermometer to ensure meat has reached 165 degrees Fahrenheit.
Finally, remove chicken schnitzel from pan. Top with fresh herbs if desired!
Expert Tips & Tricks
Use fresh chicken breasts for best results.
Tenderize the chicken. Use a meat mallet to pound it thin. This really helps the overall flavor and texture.
Use boneless skinless breasts.
Feel free to use regular or gluten free breadcrumbs.
Use a meat thermometer to check doneness. Chicken is considered safe to eat once it has reached 165 degrees Fahrenheit.
Do not overcook chicken.
If burning, turn down heat.
How to Serve & Store
Serve chicken schnitzel once cooked through.
Serve with potatoes, mashed potatoes, French fries, or potato salad.
Or, serve with veggies and a salad.
Store leftovers in the fridge for up to 4 days.
This recipe may be frozen, but some of the breading may not stick well.
Frequently Asked Questions
Chicken schnitzel is similar to fried chicken, but much thinner.
Use boneless skinless chicken breasts.
Feel free to dip it in anything! It can be eaten alone or dipped into ketchup, mayonnaise, honey mustard or gravy.
Sure! Both veal and pork are good options.
Use a meat thermometer. Cook until 165 degrees Fahrenheit internally.
You May Also Like
- Cast Iron Skillet Chicken Breast
- Cube Steak Recipe
- Baked Haddock Recipe
- Cod Fish Recipe
- Lobster Tail Recipe
If you make this chicken schnitzel recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dinner Recipes.
Get the Recipe: Chicken Schnitzel
- 2 boneless skinless chicken breasts
- ⅓ cup flour, all purpose or gluten free
- 1 tsp sea salt
- 1 tsp black pepper
- 1 egg, whisked
- ½ cup breadcrumbs, regular or gluten free
- 3 tbsp avocado oil, or olive oil
- fresh herbs, to garnish
- First, tenderize meat with meat mallet. Place chicken breasts between two pieces of parchment paper. Pound out the chicken to ½ inch thickness.
- Gather 3 shallow bowls. In the first one, add flour, sea salt and pepper. In the second, add the whisked egg. In the last bowl, add the breadcrumbs.
- Then, dredge the chicken breasts in the flour mixture. Shake off excess.
- Dip into the whisked egg. Make sure it is fully coated.
- Next, place in the breadcrumb bowl. Fully coat. Then place on a plate.
- Add avocado oil to a skillet over medium high heat. Once oil is hot, add breaded chicken breasts.
- Cook for 3 minutes on each side or until golden crispy. Use meat thermometer to ensure meat has reached 165 degrees Fahrenheit.
- Finally, remove from pan. Top with fresh herbs if desired!
- Tenderize meat for best results. If you do not have a meat mallet, simply use a jar to pound it thin.
- Use boneless skinless chicken breasts.
- Both regular breadcrumbs and gluten free breadcrumbs work well.
- Do not over cook the chicken. Use a meat thermometer to test doneness.
- You may need to turn the heat down slightly to avoid burning.
- Store leftovers in the fridge for up to 4 days.
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One Comment on “Chicken Schnitzel”
I love how you made this recipe easy for us. It looks delicious and I am so excited to make this at home.