Chicken Schnitzel
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Golden and crispy outside, tender and juicy inside—chicken schnitzel is a weeknight favorite for kids and adults alike.
A few months back, my 20-year-old son, Zach, came home from his summer internship in Israel with a thoughtful gift: a collection of popular Israeli cookbooks. (He certainly knows his mama!) Each book had its own take on chicken schnitzel. While schnitzel originally hails from Austria, it’s popular in many parts of the world, especially Israel. This crispy, breaded chicken is a regular at family dinners and a fixture on restaurant menus. And thanks to its irresistible crunch, it’s a surefire hit with kids. Just as many American kids clamor for chicken fingers, Israeli children typically love schnitzel.
The secret to making the best schnitzel, in my opinion, is to quick-brine the chicken. By soaking the chicken fillets in a saltwater bath for just 30 minutes before breading, you ensure they come out flavorful and irresistibly juicy. Borrowing a page from my Israeli cookbooks, I include sesame seeds in the breading for a delightful nutty touch and boost the overall flavor with garlic powder and paprika. As for sides? Schnitzel pairs beautifully with a vibrant, crisp salad—think Israeli salad or Greek salad.
Table of Contents
“Delicious. Husband and kids loved it, even my picky toddler. I made it with the Greek salad on this site, which is also so good!”
What You’ll Need To Make Schnitzel
Before you delve into the recipe, a piece of advice: take the time to pound the chicken yourself. It’s tempting to opt for store-bought thin-cut breasts, but they are too thin and a poor choice for schnitzel; I explain this further in the FAQs below.
Step-by-Step Instructions
Slice the chicken breasts in half horizontally to form flat fillets.
Place a fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼ inch thick. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken.
Make the brine: In a medium bowl, combine the water, kosher salt, and sugar. Stir until the salt and sugar are dissolved.
Add the pounded chicken to the brine and let sit for 30 to 45 minutes (no longer or the chicken may be too salty).
Remove the chicken from the brine and pat dry with paper towels.
In a large shallow bowl, mix the panko, pepper, fine sea or table salt, garlic powder, paprika, and sesame seeds.
Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko.
Dredge the chicken in the flour, coating evenly on both sides.
Dip in the eggs, letting any excess drip off.
Dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on a plate.
Repeat until all the chicken is breaded.
Line a 13 x 18-inch (33 x 46cm) baking sheet with paper towels. In a large nonstick skillet, heat about ⅛ inch of oil over medium heat until hot and shimmering. (You can test if the oil is ready by dropping a small cube of bread into it. If it sizzles upon contact and starts turning golden within a few seconds, the oil is ready.) Place two pieces of chicken in the pan, and cook until the first side is golden brown, 2 to 3 minutes.
Carefully flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. (If the chicken is browning too slowly, increase the heat to medium high.)
Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner (you shouldn’t need more oil).
Transfer the chicken to a serving platter or individual plates. Serve with lemon wedges, if desired.
Frequently Asked Questions
Unfortunately, I don’t recommend it. Due to their thinness, these chicken breasts cook incredibly quickly. When pan-frying, the breading won’t have enough time to achieve that desirable golden brown color before the chicken is fully cooked. This will result in undercooked breading or overcooked (tough) chicken. Additionally, thinner cuts often result in an excessive amount of breading, which can overshadow the chicken itself. Finally, pounding the chicken not only tenderizes the meat by breaking down its fibers but also ensures a consistent thickness for uniform cooking.
For that classic crispy, golden exterior, pan-frying is the way to go. However, if you’re aiming for a lighter option, you can bake it. Place the breaded chicken on a foil-lined baking sheet lightly greased with olive oil. Bake at 400°F for 20 to 25 minutes, making sure to flip the chicken halfway through the baking process.
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Video Tutorial
Chicken Schnitzel
Golden and crispy outside, tender and juicy inside—chicken schnitzel is a weeknight favorite for kids and adults alike.
Ingredients
- 2 boneless, skinless chicken breasts (1 to 1.25 lbs) (see note)
- 2 cups water
- 2 tablespoons kosher salt
- 2 teaspoons sugar
- 1⅓ cups panko breadcrumbs
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt (or table salt)
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- 2 tablespoons sesame seeds
- ½ cup all-purpose flour
- 2 large eggs
- Vegetable oil, for cooking
- Lemon wedges, for serving (optional)
Instructions
- Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-inch thick. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken.
- Make the brine: In a medium bowl, combine the water, kosher salt, and sugar. Stir until the salt and sugar are dissolved. Add the pounded chicken to the brine and let sit for 30 to 45 minutes (no longer or the chicken may be too salty). Remove the chicken from the brine and pat dry with paper towels.
- In a large shallow bowl, mix the panko, pepper, fine sea or table salt, garlic powder, paprika, and sesame seeds. Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko.
- Dredge the chicken in the flour, coating evenly on both sides; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on a plate and repeat until all the chicken is breaded.
- Line a 13 x 18-inch baking sheet with paper towels. In a large nonstick skillet, heat about ⅛ inch of oil over medium heat until hot and shimmering. Place two pieces of chicken in the pan, and cook until the first side is golden brown, 2 to 3 minutes. Carefully flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. (If the chicken is browning too slowly, increase the heat to medium high.) Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner (you shouldn’t need more oil). Transfer the chicken to a serving platter or individual plates. Serve with lemon wedges, if desired.
- Note: As tempting as it might be to use store-bought thin-cut chicken breasts for this recipe, pounding the chicken yourself offers numerous advantages. First, it both tenderizes the meat and ensures a consistent thickness for evenly cooked, juicy meat. Second, pounding achieves a more balanced breading-to-chicken ratio; with thin-cut breasts, you get the feeling of eating more breading than chicken. Finally, thin store-bought cuts cook too rapidly, risking undercooked breading or overcooked chicken.
- Pro Tip: When breading chicken, use one hand for the dry coatings and one hand for the wet. It’s much less messy this way.
- Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken when frying.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 494
- Fat: 23 g
- Saturated fat: 3 g
- Carbohydrates: 30 g
- Sugar: 3 g
- Fiber: 2 g
- Protein: 40 g
- Sodium: 796 mg
- Cholesterol: 196 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn! I am excited to try this recipe! Can you confirm that it will freeze well? If so, any tips / recs for freezing? Thank you!
Hi Carley, I do think they’d freeze nicely. After they’re completely cooled, put them in an airtight container and freeze for up to 3 months. To reheat, put the frozen schnitzel on a wire rack on top of a rimmed baking sheet and warm in a 350°F oven until heated through and crisp, about 20 minutes, flipping halfway through.
I’ve made a LOT of chicken in my life. Usually make chicken cutlets breaded with Italian bread crumbs but this chicken was the best, it surprised me how much it upped the game of fried cutlets.
The brining made for juicy, tender chicken and the sesame seeds with the panko was just mind blowing. From the first bite, the seasonings and texture of the breading was perfect for the pounded cutlets. Served with Jenn’s Israeli Salad that I added roasted chick peas to and the meal was complete.
This is definitely the only way I will make chicken cutlets from now on.
Just note that the chicken is best served fresh from the frying.
Made this tonight. Delicious and easy. Schnitzel was tender inside and crispy outside as you said. Had 4 times as many schnitzels as the recipe specified so I X4 everything which wasn’t necessary – have enough breading mixture for several more batches!
So good! The combo of brining, pounding, panko, and sesame seed in the crust (who knew that could be so good?!) make this chicken delicious. We garnished with the flaky salt and parsley as pictured and definitely recommend finishing the dish that way. Kids and adults both will love this – just make it!
We absolutely loved this chicken. I pounded, brined and breaded it and it was simply amazing. I love all your recipes, but this is the first time I’ve taken the time to review one.
Hi Jenn. I am a huge fan of your recipes. I have two of your cookbooks as well. I have a package of tenderloins I need to use. Do you think they will work well with this recipe? I am debating between the Schnitzel or the Marsala. I have made the Schnitzel before and loved it…never tried the Marsala though
Thanks again for sharing your recipes with us!
Hi Jill, thanks for your nice words about the recipes and support of the cookbooks! ❤️
Yes, it would be fine to use chicken tenders here – enjoy!
I’m never eating chicken any other way! This recipe is stellar. I didn’t have chicken breasts so I used thighs and treated them the same way (pound and bread, etc.) They turned out incredibly crunchy and flavorful! My kids liked eating the chicken with Banchan’s Japanese BBQ Sauce. You’ve hit it out of the park with this recipe, as you do all your recipes!
Hello, Jen!
Thank you for this recipe! Aldi ran out of chicken schnitzel, so I decided to try making it from scratch and now I don’t know if I could go back to store bought. Lol
We brined it for 40 minutes in Malcom Reed’s bird brine and it tuned out so moist in the inside and crunchy on the outside. The only other change I made was adding turmeric to the dry mix, and I would probably decrease the salt the next time around. And we will definitely be making this again! Thank you!
For those looking for more suggestions on what to pair it with, my husband made a simple white gravy to go with it, and we also had mashed potatoes, green beans, and Parmesan garlic carrots.
Well…another great one. I enjoyed it plain, however we used to have a local family restaurant that made a cajun schnitzel with shrimp cream sauce, and since I recently came across a crawfish cream sauce recipe, I thought I’d add that too. So, tonight I made the sauce, then the schnitzel and topped it, and WOW! Everyone loved it. My son ate the schnitzel plain and wanted more. We’ll definitely be making it again! Thanks Jenn!
I made this and it was delicious!! I am NOT a cook. Doing too many things in one go I messed it up! I added all the dry ingredients together including the flour! Mixed them up super good and it still turned out great! Thanks and I will be making it again! Oh I only had progresso garlic and herb bread crumbs and like I said it was really good!!
Delicious! Thank you for another easy and fabulous weekday dinner recipe!
Although, my fathers side is 100% German, I have never made schnitzel.
I love breaded chicken breast, i.e. marsala, piccata, etc…
But I also love a sauce to accompany the dish.
Any recommendations?
Thank you Jenn for always sharing the best recipes!
Hi Stacey, a pretty traditional option would be Dijon mustard.You could also consider a mushroom cream sauce (which would make the dish very rich), or tzatziki. Hope that helps!
I made this over the weekend and it was wonderful! It made me reflect on how far my cooking has come since discovering your blog three years ago. Before then, I couldn’t fathom breading anything. Now you have me brining and breading lol! It easy and really did make the chicken extra delicious. I served it with your Israeli salad and orzo 🙂
I plan to try this recipe next week to share with a friend who is coming to visit.
I’m glad your son is back and safe; sadly in war there are no winners.
Hugs
Hi Jenn,
I’ve really enjoyed trying many of your recipes. Your website is very user friendly and of the recipes I have made, there hasn’t been anything that I have not liked or did not come out well. I have also shared your website with dear friends who like to cook. This evening I made the chicken schnitzel which was delicious but I did notice that you list 1/4 tsp freshly ground black pepper as one of the ingredients yet in the instructions, you do not indicate where to add it. I added it to the panko mix.
Thank you again.
Adrienne
Hi Adriennne, so glad you like the recipes and the website (and I appreciate you passing the word along to your friends). ❤️ Thanks so much for pointing out the omission of the pepper; I’ve just updated the recipe. It takes a village!
I made this schnitzel on a whim because I had a few chicken breasts in the fridge I needed to use and I’m so glad it did. My whole family loved it!! I think the brine is a great way to add more flavor and we all enjoyed the crispiness of the breading. I just made it on Friday and my daughter is already requesting that I make it again. This will definitely be put into the dinner rotation. Thanks Jenn!
Wow! Delicious! I don’t enjoy frying so I baked this. I brined and breaded as stated in the recipe, then I sprayed both sides with olive oil Pam spray. I put them on a rack over a baking sheet (aluminum foil underneath) and baked about minutes at 400. Flipped half way through (but I don’t think that was really necessary) I’m sure they would have been more crispy if fried, but not bad at all baked! Next time I will try 425 oven and see if they crisp up just a little more. My only complaint is, to me, the recipe seems very salty. So next time I’m going to reduce the salt, and also maybe keep in the brine only 20 minutes instead of 30. There will definitely be a next time, this is really good!
So glad you liked it, Sarah! About the saltiness you mentioned: When schnitzel is fried, the crust soaks up some oil, which offsets the salt in the breading. Frying also adds a deep, savory flavor that helps balance out the saltiness. Baking doesn’t quite achieve that same flavor depth, which can make the salt stand out more. So it makes sense that it tasted a bit salty when baked. I’d love to know how it turns out when you make it with your adjustments. 🙂
Jenn:
LOVE Schnitzel!! Loved eating it in Israel, (my son, daughter in law and 3 grandchildren, live in Jerusalem.
I love to make it at home with an Israeli Salad and I’m looking forward to trying your recipe because we love everything I make of yours. Hoping your son enjoyed his time in Israel and I hope soon I can travel back.
I love every recipe of yours that I’ve tried and I do intend to try this one too.
Mostly I wanted you to know that prayers are ongoing in my faith community for people of goodwill to prevail there and for courage and wisdom for those who live there. So very glad to know your son is home safely.
💕
Delicious. Husband and kids loved it, even my picky toddler. I made it with the Greek salad on this site, which is also so good!
If I use kosher chicken, should I brine it since kosher chicken can be salty?
Hi Jes, I would still brine it but only for 20 minutes. Please LMK how it turns out!
Dear Jenn,
Your recipes never fail to be delicious. This schnitzel was no exception. The chicken sat in the brine for 30 minutes. It was perfectly crisp on the outside and moist inside. I think I may make this for Chanukah, since it is fried in oil. Since I will need to triple the recipe for the family, what are your thoughts about making it a couple of hours ahead and then reheating the chicken in the oven? I do not want to compromise the crispiness or the moistness. Thanks
So glad it turned out well, Sharon! Schnitzel is best enjoyed immediately after frying, as it’s at its crispiest. If you make it ahead of time and reheat it, it will lose some of its crunch, but it should still be good. For best results, I would let the cooked schnitzel cool on a wire rack and then store it in the refrigerator. When you’re ready to eat, reheat the schnitzel in 375°F-oven on a wire rack over a baking sheet. The high heat should help restore some of the crunch. You might want to give this method a test run before serving for Chanukah. Alternatively, you could brine and bread the chicken a few hours before dinner, and then get a few pans going when you’re ready to serve.
Cannot wait to try and make this recipe. Very similar to my own chicken cutlets but the brine sounds interesting.
Looking fwd to trying this. In Australia 🦘 schnitzel is big too! How funny! “Chicken schnitty” is what it’s called!
So very glad your son is home safe. (And I look forward to trying this recipe!)
❣️
Dear Jenn, There are no words to express the sorrow I feel concerning what has happened in Israel. I am so glad your son is safe. I definitely will try this recipe. I binge watched a subtitled Israeli TV series called Srugim a few months back. This chicken was mentioned more than once and I love trying recipes from other countries. I have said it before but will repeat…yours is the first and, many times, the only website that I go to when looking for a recipe. I have tried several over the years and have always been happy with the results. My friends have frequently “demanded” repeats on recipes I have made from this site.
❣️
As I read the introduction, my heart skipped a beat when you mentioned that your son was recently in Israel. For some of us, fate finds us sometimes on the edge of tragedy and for others in the middle of the conflict. I’m glad your son’s visit did not coincide with the horrible events that unfolded. I will definitely try the Schnitzel. My father was from Austria.
Thanks for your kind words – I feel incredibly fortunate that my son is home safe.
I second the last two comments about Israel. How conflicting to be happy that your son was not there, and sad at the same time about this barbarous event, and its effect on innocent people. Such a beautiful place in the world now overwhelmed with war.
I’m going to try your schnitzel with a salad…it looks delicious.
Overall a solid recipe. I did replace the suggested oil with peanut oil and increased the paprika by a 1\8 tsp and used Sweet Spanish Paprika. Definite winner with friends!
Would this work in an air fryer?
Hi Laura, It won’t be as golden and crispy, but it should work. Just be sure to spray the chicken with some sort of oil before baking (you could also add oil directly to the breading before coating).
Dear Jenn,
God bless you and yours. Very thankful your son is home and safe. Praying for all of Isreal .
Thank you
🇮🇱💙
Can you bake it in an air fryer ? I haven’t tried it but sounds delicious
Hi Christie, While I don’t think it would be as deliciously crispy, I think it would work. Just be sure to spray the chicken with some sort of oil before baking (you could also add oil directly to the breading before coating).