This easy chicken schnitzel is a weeknight meal to savor. It was a go-to dinner in my Persian-Jewish household while I was growing up – Dad’s specialty! The trick to this schnitzel is to pound the chicken to the perfect thickness, about ¼ inch, so ensure it cooks evenly and at the same time as the breading.

Four pieces of breaded chicken schnitzel on a marble countertop.

Why this Recipe Works

Schnitzel is always a boneless cut of meat pounded to a thin thickness and then coated in breading and pan-fried. This recipe works best when you can get the chicken to a uniform thickness of about ¼ inch. If it’s too thin it’ll be too crispy with no soft meat inside, and if it’s too thick it’s difficult to cook all the way through without burning the breading.

The best crispy breading is achieved by following the three steps: flour coat, egg wash, and breadcrumbs. This makes sure the coating adheres to the chicken all over.

Making chicken schnitzel instead of plain chicken breast is a fantastic way to spice up your meat for dinner. This schnitzel is amazing with a mashed potato side, and growing up we always had corn on the side too.

The leftovers are just as delicious as the fresh dinner.

Ingredients & Substitutions

Ingredients for breaded chicken including chicken breast and breadcrumbs.

chicken breasts – I almost always use boneless and skinless chicken breasts. However, we have also made them with thighs or turkey breast.

seasoned salt – It has ingredients like salt, pepper, paprika, onion powder, garlic powder, chili powder, and cayenne pepper. You can buy this one that my dad uses at the grocery store or on Amazon.

breadcrumbs – I use Italian spiced breadcrumbs because that’s what my dad does. You can make your own by combining 3 cups breadcrumbs, 1 tablespoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt. You can also make it from day-old bread using Alton Brown’s recipe. I have never made this recipe with panko, but I’ve made it with matzo meal for my mother-in-law who is allergic to yeast.

How to Make this Recipe

Tenderize each breast with the flat side of a mallet until it is ~1/4″ thick. It is OK if the breast comes apart into two pieces. It is important to get it uniformly thin. Season each breast with seasoned salt.

Thinly pounded raw chicken breast on brown parchment paper.

Set up the dredging station: 1 large plate or dish with the flour, 1 large dish with the beaten eggs mixed with (optional) hot sauce, 1 large plate or dish with the breadcrumbs.

One at a time, thoroughly cover and pat each chicken breast in flour, then shake off excess flour. Dip each flour-covered chicken breast in egg wash until all the flour is covered in egg wash. Thoroughly cover and pat each egg-dipped chicken breast in breadcrumbs.

Fill a large cast-iron skillet ~1/4-1/2 inch deep with oil and heat over medium-high flame. Add a small drop of water to the oil and see if it sizzles. If it does, the oil is ready. It should be around 375F. I usually move the flame closer to medium after it’s heated.

Fry each chicken breast until golden on each side, flipping once. Place cooked chicken on paper towels or a paper bag to soak up excess oil. Serve with your favorite potatoes, veggies, and salads.

Side by side photos showing breaded chicken breasts frying in a cast iron skillet.

Note: You can check for doneness by using an instant-read thermometer. Internal temperature at the thickest point should be 165F.

A stack of breaded chicken schnitzel on a black plate.

What to Serve with Schnitzel

Traditionally, schnitzel is served with a slice of lemon and some kind of potato, like mashed potatoes or potato salad. I grew up eating schnitzel with mashed potatoes and steamed corn.

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Stack of schnitzel.

Schnitzel

5 from 7 votes
Print Recipe Save
This easy chicken schnitzel is a great weeknight meal – it was a go-to dinner in my house while I was growing up. The trick to this schnitzel is to pound the chicken to the perfect thickness, about ¼ inch, so ensure it cooks evenly and in the same time as the breading.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main
Cuisine: American, Jewish, Viennese
Diet: Kosher
Servings: 4
Calories: 877kcal

Equipment

Ingredients

  • 4 chicken breasts boneless and skinless
  • 2-3 cups flour for dredging
  • 3 eggs beaten with 3-4 tbsp water
  • 3-4 cups Italian seasoned breadcrumbs
  • 1 tbsp seasoned salt
  • Canola oil for frying
  • 1 tbsp hot sauce optional

Instructions

  • Tenderize each breast with the flat side of a mallet until it is ~1/4" thick. It is OK if the breast comes apart into two pieces. It is important to get it uniformly thin.
  • Season each breast with seasoned salt.
  • Set up the dredging station: 1 large plate or dish with the flour, 1 large dish with the beaten eggs mixed with (optional) hot sauce, 1 large plate or dish with the breadcrumbs.
  • One at a time, thoroughly cover and pat each chicken breast in flour, then shake off excess flour.
  • Dip each flour covered chicken breast in egg wash until all the flour is covered in egg wash.
  • Thoroughly cover and pat each egg-dipped chicken breast in breadcrumbs.
  • Fill a large cast-iron skillet ~1/4-1/2 inch deep with oil and heat over medium-high flame.
  • Add a small drop of water to the oil and see if it sizzles. If it does, the oil is ready. It should be around 375F. I usually move the flame closer to medium after it's heated.
  • Fry each chicken breast until golden on each side, flipping once. Place cooked chicken on paper towels or a paper bag to soak up excess oil. Serve with your favorite potatoes, veggies, and salads.

Notes

This recipe works best when you can get the chicken to a uniform thickness of about ¼ inch. If it’s too thin it’ll be too crispy with no soft meat inside, and if it’s too thick it will be difficult to cook all the way through without burning the breading.
I use Italian spiced breadcrumbs because that’s what my dad does. You can make your own by combining 3 cups breadcrumbs, 1 tablespoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt. You can also make it from day-old bread using Alton Brown’s recipe. I have never made this recipe with panko, but I’ve made it with matzo meal for my mother-in-law who is allergic to yeast.

Nutrition

Calories: 877kcal | Carbohydrates: 110g | Protein: 71g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 268mg | Sodium: 3343mg | Potassium: 1157mg | Fiber: 6g | Sugar: 5g | Vitamin A: 420IU | Vitamin C: 8mg | Calcium: 203mg | Iron: 9mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
5 from 7 votes (7 ratings without comment)

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