The Best Chicken Schnitzel Recipe and How to Make It

Chicken Schnitzel has roots in Austria and Germany, but in Italian homes it is a very common, comforting dish you can make any night of the week. My Chicken Schnitzel Recipe is quick to prepare, wonderfully crunchy on the outside, and juicy in the center.

My little secret? A squeeze of fresh lemon brightens the flavor and takes away any eggy smell (thanks Nonna). I also use coarse homemade breadcrumbs made from toasted bread, which create a crunch that’s rustic and far crispier than anything store-bought.

Perfectly golden on the outside, tender and moist on the inside, and so versatile you can pair it with an arugula salad, roasted potatoes, or a side of lemon wedges, and even enjoy it in a panino the next day. Once you try it, you will never buy a pre-made version again.

Watch: The Best Chicken Schnitzel Recipe (and How to Make it)

This Chicken Schnitzel Recipe is pure comfort food, Italian style

Vincenzo’s Plate Tips to Make Chicken Schnitzel Recipe

Breast or Fillet?

If your butcher doesn’t have chicken fillets, don’t oanic. Buy chicken breast and slice it yourself into thin, even pieces. The key is keeping them even in thickness so they cook well.

Whisk It Like Nonna

Nonna swears by a simple fork to beat the eggs, but you can also use a whisk or even an electric hand mixer. What matters is that your eggs are well mixed and smooth, ready to hug the breadcrumbs.

Dress Up Your Salad

If you want the crispiest results from this chicken schnitzel recipe, don’t toss your schnitzel straight into the oil! Let the crumbed chicken rest for 1 hour (in the fridge) so the coating sticks beautifully. If you’re using fine store-bought breadcrumbs, you can fry sooner, but coarse homemade ones need a little patience for the crispiest crunch.

Don’t Rush the Fry

A crisp side salad is a great pairing alongside the schnitzel, but make it more creative. Add olives, cherry tomatoes, or whatever you prefer. The freshness balances the richness of the schnitzel and is a light addition to the fried dish.

How to Serve Chicken Schnitzel Recipe

Place the schnitzel on a flat plate and add the salad on the side. For added richness, just before serving, drizzle a touch of the white vinegar dressing from the salad over the chicken. It gives the dish a refreshing balance that cuts through the richness and makes every bite lighter.

Chicken Schnitzel Recipe

Print Recipe

Golden brown, crunchy, and irresistibly juicy, this homemade chicken schnitzel is comfort food at its best. Made with a boneless meat cutlet, tenderized to perfection, then dipped in egg mixed with salt, pepper, lemon zest, and lemon juice. The fresh breadcrumb coating locks in all the juices, making every bite tender and full of flavor. Quick, easy, and loved by kids and adults alike, it fills the kitchen with the mouthwatering aroma of fried chicken.

Prep Time: 10 minutes mins

Cook Time: 32 minutes mins

Servings: 4

Equipment

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  Cutting board
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  Baking Paper
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  Meat tenderizer / meat mallet
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  Shallow bowl
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  Zester
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  Small sieve
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  fork
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  Tray lined with baking sheet and breadcrumbs
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  Pastry brush
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  Butter knife
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  Bowl for the salad
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  Flat turner
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  Frying pan
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  Plate lined with paper towel

Ingredients

• ▢ Chicken fillet, 1 per person
• ▢ Homemade breadcrumbs
• ▢ 3 eggs
• ▢ 1 lemon
• ▢ Salt & Pepper
• ▢ Sunflower oil, for frying

Salad:

• ▢ Lettuce, washed
• ▢ Tomatoes, washed
• ▢ White wine vinegar
• ▢ Extra virgin olive oil

Instructions

• Place a sheet of baking paper on a cutting board. Put 2 chicken fillets on one side, then fold the parchment over to cover them.
• Using the flat side of a meat tenderizer, pound the fillets gently but firmly until they are an even thickness. Repeat with the remaining chicken batch, being sure not to tear the meat.
• In a shallow bowl, crack the eggs. Add salt and pepper, zest the lemon, then cut it in half and squeeze in the juice of one half (use a small sieve to catch the seeds). Beat everything together with a fork.
• Dredge each piece of chicken fillet into the egg mixture, coating it well on all sides. Transfer to the breadcrumbs and press gently so the crumbs stick evenly all over.
• Place the breaded schnitzels on a tray lined with baking paper and a layer of breadcrumbs. Cover the top with more breadcrumbs until you can no longer see the chicken. Lightly brush the top with any remaining egg mixture to help the crumbs stick.
• Let the schnitzel rest in the fridge for 1 hour. This helps the coating set and stay crisp when frying.
• Pour sunflower oil into a frying pan. Make sure there is enough oil to cover the base generously. Preheat to 170°C / 338°F.
• Gently place a schnitzel into the pan. Press down lightly with a flat turner so the breadcrumbs stay in place.
• Cook for about 8 minutes total, flipping every 2 minutes to ensure even cooking and a golden-brown crust on both sides. (2 minutes per side, then repeat twice.)
• Once cooked, carefully tilt the schnitzel with the turner to let excess oil drain back into the pan. Transfer to a plate lined with paper towels to absorb any remaining oil.

Video

E ora si mangia, Vincenzo’s Plate….Enjoy!

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