Crispy Chicken Schnitzel Recipe

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This easy chicken schnitzel recipe transforms chicken breasts into crispy, golden perfection in just 15 minutes!

The chicken schnitzel recipe topped with arugula salad on a platter with lemon wedges. - 4

Photo Credits: Suzy Karadsheh

It may surprise you to know that growing up in Egypt, chicken schnitzel was a common meal at our table. My mom made it regularly for a quick and easy dinner with a salad or simple pasta. To this day, that first crispy bite takes me right back home!

Put simply, schnitzel is a thin slice of meat (traditionally veal) that’s pounded until tender, then coated in breadcrumbs, and fried in a bit of oil. Think of it as a close cousin to breaded chicken cutlets , only even thinner and lighter.

This easy recipe will teach you how to get the crispiest, juiciest chicken schnitzel in minutes–no brining or fussing required. It’s the kind of quick, go-to meal you’ll want to keep in your back pocket. Tuck into a chicken sandwich , add to a grain bowl, use to refresh leftovers, the list goes on!

Ingredients and Substitutions

This easy chicken schnitzel recipe uses simple pantry ingredients. Here’s what you need:

Chicken: Look for boneless skinless chicken breasts, which we’ll pound thinly. If you’re working with chicken cutlets, try this recipe instead.
Seasoning: Garlic powder, sweet Spanish paprika , dried Greek oregano , kosher salt, and black pepper add a subtle aromatic quality, while keeping the juicy chicken the main focus. Italian seasoning ( I make my own ) is a great substitute, or really any savory seasoning blend you like.
All purpose flour: Removes the moisture from the chicken, helping it crisp up.
Eggs: Allows the breadcrumbs to stick.
Breadcrumbs: I like panko, but you could experiment with homemade or gluten free.
Extra virgin olive oil: You can use another healthy frying oil of your choice if you prefer. Contrary to myth, olive oil’s stability and antioxidant properties make it excellent at high heat, including the heat of frying. Just be sure it’s labeled “extra virgin.” READ MORE: Cooking with Olive Oil: Everything You Need to Know TRY IT: Find my curated selection of extra virgin olive oils at our shop .
Lemon: Substitute lime.

How to Make Chicken Schnitzel

Chicken schnitzel has three easy steps: pound and season the chicken breasts, coat in breadcrumbs, and fry until golden. Here’s how it’s done:

Pound the chicken to thin, one piece at a time. Put a chicken breast in a large ziptop bag and seal, pushing out the air as you go. Use a mallet or the back of a heavy cast iron skillet to pound the chicken until it’s large and quite thin (about 1/8-inch in thickness or so). Repeat with the remaining 3 chicken breasts.
Season the chicken. In a small bowl, combine 1/2 tablespoon garlic powder, 1/2 tablespoon paprika, and 1 teaspoon oregano. Season the chicken all over with salt and pepper, then sprinkle with the spice mixture.
Bread the chicken. Line up 3 bowls for a dredging station. Put 1/2 cup flour in the first bowl, beat 2 eggs in the second, and put 1 1/2 cups breadcrumbs in the third. Working with one piece of chicken at a time, coat each breast in the flour, then the egg, then the breadcrumbs. Repeat with the remaining chicken.
Sear the chicken (in batches if necessary to avoid overcrowding the skillet). Line a sheet pan with paper towels and set near your stove. In a large skillet, heat 1/2 cup extra virgin olive oil over medium-high until shimmering but not smoking. Carefully add the chicken. Cook until golden brown on both sides, about 3 to 4 minutes per side. Place the prepared pan to drain. Just before serving, squeeze fresh lemon juice over top. Serve with more lemon slices. Enjoy!

Tips for the Best Chicken Schnitzel

For perfectly fried chicken breasts—packed with flavor and crispy on the outside while juicy and tender on the inside—there are 3 easy things you can do:

Pound the chicken thinly. Chicken breasts are uneven and quite thick in some parts. Use a mallet (or the back of a small cast iron skillet) to pound and flatten the chicken breasts as much as possible. They should be about 1/8-inch thick all the way around. This will help the breasts cook evenly and quickly without drying out.
Season the chicken well first before dredging. Many recipes have you mixing the spices or seasonings with the flour. I’ve found that seasoning the chicken directly first gives me more flavor.
Heat the oil well. The oil needs to be hot enough (it should be shimmering but not smoking) so that the chicken will cook well and crisp up. If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. TIP: Test the heat of the oil by dropping in a pinch of breadcrumbs. They should sizzle.

What to Serve with Chicken Schnitzel

If you order schnitzel at a restaurant, it will often come with fries or potato salad . But I find that a fresh salad is a great balance, something lemony like:

Arugula Salad with Tomato, Cucumber, and Avocado (pictured)
Lemon Parmesan Lettuce Salad
Smashed Cucumber Salad with Fried Lemon and Feta

Browse all Mediterranean recipes . Visit Our Shop .

Ingredients1x2x3x

▢ 4 boneless skinless chicken breasts (about 1/2 pounds each)
▢ Kosher salt
▢ Black pepper
▢ 1/2 tablespoon garlic powder
▢ 1/2 tablespoon sweet paprika
▢ 1 teaspoon dried oregano
▢ 1/2 cup all purpose flour
▢ 2 eggs
▢ 1 1/2 cups breadcrumbs (Panko works well)
▢ Extra virgin olive oil
▢ 1 lemon, halved, plus lemon wedges for serving

Instructions

Pound the chicken to thin, one piece at a time. Put a chicken breast in a large ziptop bag and seal, pushing out the air as you go. Use a mallet or the back of a heavy cast iron skillet to pound the chicken until it’s large and quite thin (about 1/8-inch in thickness or so). Repeat with the remaining chicken.
Season the chicken. In a small bowl, combine the garlic powder, paprika, and oregano. Season the chicken all over with salt and pepper, then sprinkle with the spice mixture.
Line up 3 bowls for a dredging station. Put the flour in the first bowl, beat the eggs in the second, and put the breadcrumbs in the third.
Bread the chicken. Working with one piece of chicken at a time, coat each breast in the flour, then the egg, then the breadcrumbs. Repeat with the remaining chicken.
Sear the chicken (in batches if necessary to avoid overcrowding the skillet). Line a sheet pan with paper towels and set near your stove. In a large skillet, heat 1/2 cup extra virgin olive oil over medium-high until shimmering but not smoking. Carefully add the chicken. Cook until golden brown on both sides, about 3 to 4 minutes per side. Place the prepared pan to drain.
Finish and serve. Just before serving, squeeze fresh lemon juice over top. Serve with more lemon slices. Enjoy!

Video

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
L eftovers & Storage: Store leftover schnitzel in the fridge in a tight-lid container; it will keep for 3 or more days. Warm in a medium-heated oven.
I love this crispy chicken with an arugula avocado salad (pictured).

Nutrition

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*This post has recently been updated with new information for readers’ benefit.