Homemade Chicken Schnitzel Recipe – Crunchy, Juicy, and Delicious

There’s nothing quite like the crunch of a perfectly fried schnitzel. In our house, it’s one of those go-to meals that’s not only delicious but also fun to make—especially with kids! The breading process creates the perfect assembly line, making it a hands-on experience that keeps everyone engaged. Plus, it’s an opportunity to chat about the differences between chicken and pork and why schnitzel is such a beloved dish across different cultures.

We actually started making this recipe at home after it was taken off the menu at our old restaurant in Midtown Atlanta. Harvey and I would crave it and try to find other places that served a schnitzel that matched what we remembered, but nothing ever quite hit the mark. So, we decided to take matters into our own hands. After a lot of trial and error, we finally perfected the recipe and the method to bring it as close as possible to the version we used to love. Now, it’s a regular staple in our home, and we love being able to recreate those flavors whenever the craving strikes!

While traditional schnitzel is made with pork or veal, we love using chicken for a lighter, leaner version. Whether you’re making it for a casual dinner or impressing guests, this easy-to-follow recipe will help you achieve restaurant-quality schnitzel at home. So, let’s talk about what makes the perfect schnitzel before we dive into the step-by-step process!

The Secret to Perfect Schnitzel

A great schnitzel isn’t just about coating a piece of meat in breadcrumbs and frying it. Here are some key techniques that make all the difference:

Thin is key: Pounding the chicken to about 1/4 inch thick ensures even cooking and a crisp exterior.
The three-step breading method: A dry rub, wet rub, and panko breadcrumbs create the ultimate crispy coating.
The right oil-to-butter ratio: Frying in a mix of vegetable oil and butter adds a rich, golden-brown crust.
Let it rest: Placing the schnitzel on a wire rack after frying keeps it crispy instead of soggy.

Now that we’ve covered the basics, let’s take a closer look at the ingredients and why each one matters.

Chicken Schnitzel Ingredients Breakdown

A great schnitzel starts with simple, quality ingredients. Here’s what you’ll need and why each component is important:

For the Schnitzel:

Chicken breast (1-3 lbs, thinly sliced): The leaner choice compared to pork or veal, providing a tender, juicy base.
Dry Rub:
- 1 cup flour (helps the egg stick to the chicken)
- 1 tsp salt (enhances flavor)
- 1 tsp black pepper (adds a mild spice)
- 1 tsp onion powder (brings a hint of sweetness)
- 1/2 tsp smoked paprika (adds subtle smokiness)
- 1/2 tsp garlic powder (boosts savoriness)
2 cups Italian panko breadcrumbs: Panko creates an ultra-crispy crust, while the Italian seasoning adds extra flavor.
Wet Rub:
- 3 whole eggs (binds the breadcrumbs to the chicken)
- 1/2 cup chopped parsley (adds freshness)
For Frying:
- 1/2 cup vegetable oil (ensures even frying)
- 1/4 cup butter (adds flavor and golden color)

For the Salad Topping:

Arugula (peppery bite balances the richness)
Cherry tomatoes, halved (adds sweetness and acidity)
Parmesan cheese (salty, nutty contrast)
Olive oil & fresh lemon juice (brightens up the dish)

Each ingredient plays a role in bringing out the best flavors and textures, ensuring a crispy, flavorful schnitzel with a fresh, vibrant topping.

Chicken Schnitzel Step-by-Step Instructions

1. Prepare the Chicken:

Lay the chicken breasts between two sheets of plastic wrap or parchment paper.
Using a meat pounder, gently pound each piece to about 1/4 inch thickness. This step is crucial for even cooking and achieving that signature schnitzel crispiness.

2. Set Up the Breading Station:

Arrange three separate bowls:
1. Dry Rub: Combine flour, salt, black pepper, onion powder, smoked paprika, and garlic powder.
2. Wet Rub: Beat eggs and mix with chopped parsley.
3. Breadcrumbs: Spread out Italian panko in a third bowl.

3. Coat the Chicken:

Dredge each piece of chicken in the dry rub, shaking off any excess.
Dip into the wet rub, making sure it’s fully coated.
Press into panko breadcrumbs, ensuring a thick, even layer for maximum crunch.

4. Fry the Schnitzel:

Heat vegetable oil and butter in a large pan over medium heat.
Fry each schnitzel for about 2-3 minutes per side, until golden brown and crispy.
Transfer to a wire rack to drain excess oil and maintain crispiness.

5. Make the Salad Topping:

Toss arugula, cherry tomatoes, and Parmesan cheese with a drizzle of olive oil and fresh lemon juice.

6. Serve and Enjoy!

Place the crispy schnitzel on a plate and top with the fresh salad.
Serve immediately with extra lemon wedges on the side.

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Homemade Chicken Schnitzel Recipe – Crunchy, Juicy, and Delicious

Serves: 8 servings