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This crispy chicken schnitzel recipe is absolutely phenomenal. A combination of panko with fresh parsley and basil, alongside dried herbs such as oregano, garlic powder, ginger powder, and paprika, ensures this chicken is extraordinarily crispy. It’s one of my all-time favorite meals, bursting with flavor and crunch.
In this method, I shallow-fried the schnitzel in a cast iron skillet in the OVEN. (It’s a game-changer and avoids mess from splatter). For Rosh Hashanah, my family prepares their unique schnitzel, which I eagerly anticipate every year; I often request it for every family gathering. I’ve gleaned some invaluable tips from my aunt for perfecting this schnitzel recipe!
What is chicken schnitzel?
Schnitzel is a well-loved dish that has its origins in Austria. Traditionally, schnitzels are flattened and served as a large, thin cut of chicken. What my aunt does (which I adore) is she flattens the chicken breast too but cuts it into “tender”-sized pieces – making it smaller, easier to enjoy, and perfect for on-the-go meals, eliminating the need for a fork and knife. Personally, I appreciate both styles, but this one holds a special place in my heart.
What ingredients do you need to make this crispy chicken schnitzel recipe?
Chicken breast: You can use pre-packaged chicken cutlets or tenders for this recipe if you prefer! If you choose chicken breasts, a meat mallet can help you thin them out. Veal or pork can also be substituted in this recipe.
Spice blend: We will mix our panko breadcrumbs with a variety of seasonings and fresh herbs. For example:
- Parsley
- Basil
- Garlic powder
- Ginger powder
- Paprika
- Onion powder
- Oregano
- Kosher salt and freshly ground black pepper
Eggs: To dredge and fry the chicken!
Oil: You can use any neutral oil, such as vegetable or canola oil, for frying.
Instructions to make this crispy chicken schnitzel
Create your Spice Mixture: Preheat your oven to 450 degrees. In a bag or shallow bowl, combine all the ingredients for your panko breadcrumb mixture: chopped parsley, basil, garlic, ginger, paprika, onion, oregano, salt, and pepper. Set it aside.
Prepare your Egg Mixture: In a bowl, combine 2 eggs with a splash of water, a pinch of paprika, salt, and pepper. Whisk everything well and set aside.
Pound the Chicken: Flatten and pound your chicken breasts between plastic wrap and slice them into very thin tenders, about 1/4 inch thick (feel free to keep them larger if you prefer). You can also use a rolling pin for flattening. Pound to your desired thinness, keeping a bit of texture if that’s your preference.
Assemble your Dredging Station: Dredge the chicken in the egg mixture, followed by coating it in the breadcrumbs on a plate.
Fry: Pour oil into your cast iron skillet until it fills less than halfway. Heat over medium-high until hot, then add the chicken pieces and place the skillet immediately in the oven for 10-15 minutes, turning halfway through. Remove once the chicken is perfectly cooked and golden brown.
Serve: Transfer the schnitzel to paper towels to absorb any excess oil. Sprinkle with salt and enjoy! I also love to serve with lemon wedges or a squeeze of fresh lemon juice! Mustard on the side is also a nice touch!
Tips, Tricks and Substitutions
Any leftover chicken schnitzel should be stored in an airtight container or wrapped in aluminum foil.
Explore more chicken recipes for dinner inspiration!
If you decide to try this Crispy Chicken Schnitzel recipe (thank you in advance!), please leave a comment and/or rate the recipe! Don’t forget to tag me on Instagram and through social media so I can see what you’re cooking up! If you’d like to keep in touch and receive the latest updates, subscribe to our Newsletter here!
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Preheat your oven to 450 degrees. Combine all your panko breadcrumb mixture ingredients: chopped parsley, basil, garlic, ginger, paprika, onion, oregano, salt, and pepper in a bag or shallow bowl. Set aside.
-
In a bowl, prepare your egg mixture by cracking 2 eggs with a splash of water, a pinch of paprika, and some salt and pepper. Whisk thoroughly and set aside.
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Flatten your chicken breasts with a mallet and cut them into thin tenders (you can keep them longer if desired). Pound until reaching your preferred thinness, aiming for thinness while maintaining a bit of texture.
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Set up your dredging station by coating the chicken in the egg mixture first, followed by the breadcrumb mixture on a plate, ensuring full coverage.
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Pour oil into your cast iron skillet until it’s about half filled. Heat on medium-high until hot, then add the chicken pieces and place immediately in the oven for 10-15 minutes, flipping halfway. Remove when cooked through and golden brown.
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Move to paper towels to absorb excess oil. Season with salt and serve! Lemon wedges or a squeeze of fresh lemon juice are excellent accompaniments!
Calories:
142
kcal
,
Carbohydrates:
3
g
,
Protein:
25
g
,
Fat:
3
g
,
Saturated Fat:
1
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
1
g
,
Trans Fat:
0.01
g
,
Cholesterol:
73
mg
,
Sodium:
1006
mg
,
Potassium:
478
mg
,
Fiber:
1
g
,
Sugar:
0.2
g
,
Vitamin A:
469
IU
,
Vitamin C:
2
mg
,
Calcium:
16
mg
,
Iron:
1
mg
Nutrition information is generated automatically and should be regarded as an approximation.