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.

cooked and sliced chicken schnitzel

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.

chicken schnitzel on plate with salad

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.

“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!”

Erica

What You’ll Need To Make Schnitzel

chicken schnitzel ingredients

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.

chicken breasts sliced in half horizontally

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.

pounded chicken in freezer bag

Make the brine: In a medium bowl, combine the water, kosher salt, and sugar. Stir until the salt and sugar are dissolved.

brine in medium bowl

Add the pounded chicken to the brine and let sit for 30 to 45 minutes (no longer or the chicken may be too salty).

Chicken breasts in a bowl of brine.

Remove the chicken from the brine and pat dry with paper towels.

patting chicken dry with paper towels

In a large shallow bowl, mix the panko, pepper, fine sea or table salt, garlic powder, paprika, and sesame seeds.

panko, fine sea or table salt, garlic powder, paprika, and sesame seeds in large shallow bowl

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.

breading station with 3 bowls - flour, eggs, and panko mixture

Dredge the chicken in the flour, coating evenly on both sides.

coating chicken in flour

Dip in the eggs, letting any excess drip off.

dipping chicken in egg

Dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on a plate.

1 piece breaded chicken on plate

Repeat until all the chicken is breaded.

breaded chicken pieces on plate

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.

2 pieces of chicken in pan

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.)

cooked chicken in pan

Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner (you shouldn’t need more oil).

Chicken schnitzel draining on paper towels.

Transfer the chicken to a serving platter or individual plates. Serve with lemon wedges, if desired.

cooked and sliced chicken schnitzel

Frequently Asked Questions

Can I use pre-sliced thin-cut chicken breasts instead of pounding?

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.

Can I bake schnitzel instead of pan-frying it?

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.

Servings: 4
Prep Time: 35 Minutes
Cook Time: 10 Minutes
Total Time: 45 Minutes

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

  1. 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 and ¼-inch thick. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken when frying.

Pair with

Nutrition Information

Powered by Edamam

  • 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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Comments

  • The salad in your chicken schnitzel photos appears to be a different salad from the salads you suggest. Do you have the recipe for that salad on your website?

    • — Peggy on December 5, 2024
    • Reply
    • Hi Peggy, that’s just the Israeli salad with no cheese. Hope you enjoy the schnitzel if you make it!

  • I have 3 kids, and one is very picky, and one is mostly disinterested in dinner, and one will try lots of things. I have never seen all three kids inhale a protein so fast. This was SO delicious- the brining makes all the difference! 10/10 will make again.

    • — Amy Sigmon on November 15, 2024
    • Reply
  • I am truly not a white meat chicken lover, that being said I made your recipe and found it simply delicious. You have totally changed my perspective on chicken breast meat (with this recipe), thank you. It was a family home run, right out of the park.
    Now I am curious would this work on pork? I am going to give it a try, if successful I’ll let you know.
    Once again thank you for your delicious recipe.

    • — Walt on November 12, 2024
    • Reply

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