The most well-known schnitzel is the Wiener schnitzel, arguably Austria’s national dish. It’s made with thinly pounded veal, breaded with a distinctive undulating crust, and is, at the very least, the size of a dinner plate. All it needs is a spritz of lemon juice to finish it off. Inspired by the flavors, textures, and techniques used to make Wiener schnitzel, I’m focusing my sights on chicken. Chicken schnitzel is made by pounding chicken breasts until 1/8- to 1/4-inch thin, breading them in fine breadcrumbs, and frying them until golden brown and crispy. The chicken stays moist and tender. Fresh lemon juice is squeezed over the cutlets to serve—it’s bright, tart, and helps cut through the grease. The breading is light, crisp, and doesn’t soak up much oil as long as you keep the frying oil at the right temperature (more on that below). While fried, it doesn’t feel like a heavy meal. This will become a mainstay in your kitchen. Assemble it ahead of time for a quick, satisfying weeknight dinner or impress your guests by serving it along with your favorite sides. It’s sure to be a hit!
Schnitzel and Other Fried Cutlets
Schnitzel stems from the German word for “slice” referring to thinly sliced meat coated in breadcrumbs and fried. There are cultures across the world that have similarly prepared dishes — like escalope in France, milanesa in parts of South America, milanese in Italy, and katsu in Japan, among many more. By comparison schnitzel tends to be pounded thinner than other kinds of cutlets. Also, the breadcrumbs are very fine. This results in a light, thin crust that puffs up as it fries, creating a distinctive look that sort of resembles rolling hills.
Pound Your Chicken Like a Pro
Pounding the chicken is a great way to release energy, but do not to pound it too hard. You don’t want to tear the meat. The flat side of a meat tenderizer is great for this job or you can use the bottom of a small frying pan. Instead of pounding the chicken straight down, use a downward and slightly outward motion to push the meat away from its center. This both flattens and widens the chicken, which will then look much bigger.
The Best Oil for Frying
Use vegetable, peanut, or canola oil for frying the chicken. The amount of oil depends on the size of your frying pan. I recommend filling it about 1/2 inch deep, but keep in mind that the oil should never come more than halfway up the sides of the pan. Otherwise, it may overflow while you fry. The frying oil should be at around 350°F, which can be measured with a thermometer.
Delicious Variations
Use pork, turkey, or veal cutlets—the method is exactly the same. Schnitzel can be made vegetarian by using seitan as your protein. Make it vegan by using a plant-based milk instead of the eggs. Make it gluten-free by using gluten-free breadcrumbs. Want a thicker and crunchier crust, use panko breadcrumbs. You can use Dijon mustard instead of German mustard, or even leave it out completely.
What to Serve With Chicken Schnitzel
Schnitzel is commonly served with a simple side like German potato salad, German cucumber salad, French fries, or buttered egg noodles. These are truly simple, classic options—classics are classics for a reason! You could opt to shake it up with a green salad, mashed potatoes, couscous, coleslaw, sautéed greens, or these green beans. Leftovers, cold or reheated, are delicious in a sandwich, layered between thick slices of toasted bread (or a bun) with a smear of mustard and sliced onions or pickles.
Plan Ahead for Your Schnitzel
Schnitzel is best served hot, right out of the frying pan, but you can plan ahead by pounding the chicken a day in advance and refrigerating it tightly covered. The next day, bread and fry it right before serving. I wouldn’t recommend breading it ahead of time because the breading gets soggy and becomes hard to work with.
Yes! Serve Fried Chicken on a Weeknight
Air Frying Fried Chicken Chinese Orange Chicken Air Fryer Chicken Tenders Chicken Cordon Bleu Goldfish Chicken Tenders
Spread a large piece of plastic wrap (at least 7- x 11-inch big) on the cutting board and place one cutlet on it. Fold the plastic over the cutlet, leaving some space around for the cutlet to spread as you pound it. Use the smooth side of a meat tenderizer or the bottom of a small frying pan to pound the cutlet until it’s 1/8 to 1/4 inch thin. Be firm but gentle so that the chicken does not tear. The goal is to get an evenly thin cutlet. Pound the remaining cutlets, one at a time, using the same plastic wrap and replacing it if it tears. Bread one cutlet at a time. Dredge it on both sides with flour, shaking off any excess. Dip it in the egg mixture, letting any excess drip off. Finally, place the cutlet in the breadcrumbs. Sprinkle some breadcrumbs on top and use your hands to gently press them onto the cutlet. Transfer the breaded cutlet into the last bowl. Repeat with the remaining cutlets. Carefully add the breaded cutlets in a single layer. You may need to cook them in 2 batches. Fry them for 2 to 3 minutes. Use a large metal spoon to carefully scoop up hot oil and pour it over the top of the schnitzels as they fry—this is called basting. When the bottoms are golden brown and crisp, use tongs to flip them and fry the other side for 2 to 3 minutes, until golden brown and cooked through. If you’d like, keep the fried schnitzels warm in a 200°F oven. Place them on a rack set over a baking sheet. Leftovers, a rare but potential occurrence, can be refrigerated for up to 3 days. Some people actually enjoy it cold (I’m one of them)! Cube it for a tossed salad or cut it into strips and dip it in mustard straight from the fridge. The best way to warm it up: Preheat your oven to 400°F. Place the chicken on a baking sheet and reheat it for about 15 minutes, flipping it once halfway through. Did you love this recipe? Leave us a review in the comments!
