Chicken Schnitzel is a traditional Austrian dish made up of thin cutlets of chicken that are panko-breaded and lightly pan-fried. The chicken turns out juicy and crispy – an easy and delicious recipe that the family is sure to love!
On a busy weeknight, there’s nothing better than an easy dinner that can be whipped up in a matter of minutes. This chicken schnitzel is one such recipe! Breaded in panko breadcrumbs and pan-fried until golden brown, this comfort food dish is always a hit on the dinner table among adults and kids alike. Pair it with traditional sides like potato salad or spaetzle, or make things really easy on yourself with some mashed potatoes. I won’t judge either way.
What is chicken schnitzel made of?
A schnitzel is a thin piece of meat lightly fried in oil (this tonkatsu recipe could be considered a “schnitzel”!). Usually, the meat is pounded thin with a meat tenderizer, coated in flour, egg, and breadcrumbs, and then fried until golden brown and crispy.
How do you keep the breading from falling off schnitzel?
The crispy breading is what makes schnitzel, well…schnitzel. There’s nothing worse than having that breading fall off. Luckily, there are a few steps I learned from Southern Living that you can follow to make sure the breading stays on your chicken.
- Pat the chicken dry – This helps the flour stick better to the chicken.
- Coat in flour – Make sure the flour coating is nice and even.
- Dip in eggs – The eggs should completely cover the flour layer.
- Coat in breadcrumbs – Breadcrumbs are the final layer. Completely cover the chicken with a nice, thick layer of breadcrumbs.
- Chill – Chill the breaded chicken in the refrigerator for 30 minutes to help solidify the breading before frying the chicken.
How do you keep schnitzel crispy?
I know every recipe tells you to place fried food on a paper-towel-lined plate, well I want you to throw that idea out the window right now. I have a new method for you to try! To keep schnitzel, or any fried food (like churros!), crispy, place it on a cooling rack over a baking sheet after frying, instead of on a paper towel. Crazy, right?! The air circulation (this is KEY!) underneath the food keeps the bottom from getting soggy while you’re finishing up cooking. Mind. Blown.
When it comes to leftovers, do not put the schnitzel in the fridge until it has cooled completely. Any condensation in your storage container will make the chicken soggy. Also, instead of microwaving the leftovers, place them in the oven for a few minutes instead.
You’ll also enjoy these other Austrian recipes!
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Chicken Schnitzel is a traditional Austrian dish made up of thin cutlets of chicken that are panko-breaded and lightly pan-fried. The chicken turns out juicy and crispy - an easy and delicious recipe that the family is sure to love!
- 4 boneless chicken breasts sliced into cutlets
- salt and pepper
- 1 1/2 cups all-purpose flour
- 1 tsp garlic powder
- 4 eggs beaten
- 2 1/2 cups panko breadcrumbs
- vegetable oil for frying
- lemon and parsley for garnish
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Place chicken between two sheets of plastic wrap and gently pound with a meat tenderizer until 1/4 inch thick. Season with salt and pepper.
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Place flour, eggs and breadcrumbs in 3 separate bowls. Stir garlic powder into the bowl with the breadcrumbs.
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Heat 1/4 inch of oil in a large skillet over medium-high heat. Dip chicken in flour, then eggs, then breadcrumbs, making sure the chicken is evenly coated. Shake off excess breadcrumbs. (Follow the tips mentioned in the blog post for keeping the breading on.)
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Place coated chicken (2 or 3 pieces at a time) on the skillet, cooking about 3 minutes per side or until golden brown. Transfer cooked chicken to a cooling rack placed on a baking sheet while you finish cooking the rest.
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Serve chicken with a squeeze of lemon juice and fresh parsley. Store leftovers in the fridge for up to 3 to 4 days.
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