Chicken Schnitzel Recipe

You’re going to love this classic German recipe. The breaded chicken cutlets are pan-fried until they’re golden brown and beautifully crispy. Some lemon and dill weed or parsley gives them even more flavor. It’s a speedy, simple dish that anyone can master with ease.

Serve German chicken schnitzel with other dishes from the region, perhaps homemade spaetzle or German style potato salad (which has oil and vinegar in place of mayonnaise). Buttered egg noodles are another tasty pairing idea.

Although you can use any kind of breadcrumbs you want, panko breadcrumbs will give you the crispiest coating. If you can’t find chicken cutlets simply cut chicken breasts in half across the length so you can make your own. And you can also try using veal or pork in place of the chicken. Those are all popular options for schnitzels in Germany.

Why You’ll Love the Recipe

This classic German recipe is so easy to prepare and makes the most wonderful-tasting and crispy chicken.

How to Serve Them

Serve these hot, as soon as they’re ready, paired with lemon wedges, German potato salad, mashed potatoes, green beans, pickled red cabbage, or any other sides and accompaniments you like. Applesauce is good too.

Storage Instructions

Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Reheat them in your air fryer at 375°F for a few minutes or at 400°F in the oven for about 10 minutes. Freezing these isn’t a good idea because they’ll come out soggy instead of crispy.

Variations and Substitutions

You can use veal or pork in place of the chicken if you like. 

Ingredients needed:

• Chicken cutlets or chicken breasts
• Dijon mustard
• Garlic powder
• Eggs
• All-purpose flour
• Panko breadcrumbs
• Salt
• Black pepper
• Lemon wedges, to serve
• Chopped fresh parsley or dill, to serve (optional)

How to make Chicken Schnitzel Recipe:

Put the flour in a shallow dish.

Whisk the eggs and mustard together in a second dish.

Combine the breadcrumbs, garlic, salt, and black pepper in a third dish.

Pat the chicken cutlets dry on paper towels.

Heat ½ inch of oil in a skillet.

Dredge the chicken cutlets in flour and then in the egg mixture, and finally in the breadcrumbs.

Cook the chicken in batches in the oil until golden brown, then flip over and cook until cooked through and golden brown on both sides.

Drain off any excess grease and then serve with lemon wedges and some fresh herbs if liked.

German schnitzel isn’t just popular in Germany, but in many other countries too. You’re going to love the crispy coating, juicy chicken inside and lemon and herb flavors.

Can You Make Them Ahead?

You could but they’re best served fresh while they’re nice and crispy.

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