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overhead shot of german chicken schnitzel on white plate

Chicken Schnitzel

Chicken schnitzel is a traditional German dish that is pounded thin with a meat tenderizer and is coated with breadcrumbs and then lightly fried.
Course Main Course
Cuisine German
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 529kcal
Author Ryan Beck


  • 4 (6 oz) chicken breasts
  • salt and black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup fresh breadcrumbs (pulse 3 slices of bread)
  • 1/2 tsp garlic powder
  • canola or vegetable oil for frying
  • lemons and chopped parsley for serving


  • Place the chicken between two sheets of plastic wrap and pound them until they are 1/4 inch thick. Lightly season both sides with salt and black pepper.
  • To make breadcrumbs, pulse 3 slices of bread in food processor until you get crumb mixture. You can also use plain breadcrumbs if you don't have fresh bread.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Preheat oven to 200°F. Place wiring cooling rack on baking sheet and set aside. Heat 1/4 inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in the flour, then the eggs, then the breadcrumbs, coating both sides and all edges at each side. Gently shake off excess breadcrumbs.
  • Cook 2 cutlets at a time until golden brown, about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets. Squeeze fresh lemon juice and top with chopped parsley and serve immediately.


  • Do not skip pounding the chicken. It needs to be pounded to 1/4 inch thickness which allows for even and fast cooking so you don't burn the breading or overcook the chicken.
  • Fresh breadcrumbs take 5 seconds extra work, but lead to a quality tasting exterior of the chicken that store-bought can't replicate. However you can use regular or panko breadcrumbs if needed.
  • Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
  • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.
  • Leftovers will store well in the fridge for 1 day but as is the case with anything pan fried, it's better fresh.


Serving: 1chicken cutlet | Calories: 529kcal | Carbohydrates: 52g | Protein: 40g | Fat: 19g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 158mg | Sodium: 194mg | Potassium: 1098mg | Fiber: 5g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 80mg | Iron: 4.3mg