This is it! The authentic Chicken Schnitzel recipe you’ve been looking for! While in Vienna this summer, I took a schnitzel-making class from a local chef, and I’ve been perfecting it ever since. Light, crisp, and never greasy, it turns out golden every time, and it’s ready in under 30 minutes. No wonder it’s become a fast family favorite!
Everyone Needs a Good Chicken Schnitzel Recipe… This One is the Best!
It turns out that the secret to great chicken schnitzel isn’t complicated. My Viennese instructor taught me to knock off the excess flour and crumbs before frying, and that one small step changed everything! I also add salting the chicken before starting the battering process for juicy, tender chicken every time. The result is chicken that stays juicy on the inside with a crisp, golden brown crust on the outside. Once I mastered the method, I realized that fried food doesn’t have to be heavy; it can be delicate and balanced when done right!
I also loved learning that while traditional Wiener Schnitzel (which literally means Viennese Schnitzel) is always made with veal, the chef who taught our class in Vienna shared that she, and many other locals, actually prefer making it with chicken or turkey over veal or pork. When I visited friends in Germany, they also made it with turkey cutlets. So while using chicken isn’t technically traditional, it’s what’s commonly served in many Austrian and German homes. It’s comforting, less expensive, and just as delicious!
Now, this homemade chicken schnitzel has become a go-to dinner in our house. Every time I make it, my family hovers in the kitchen waiting for the first batch to come out of the pan! With a squeeze of lemon and a spoonful of jam on top, this dinner feels like it came straight from a Viennese café!
What is Chicken Schnitzel (Hühnerschnitzel)?
Schnitzel is a thin, breaded, fried cutlet of meat, originally made with veal (called Wiener Schnitzel). This version, made with chicken, is one of the most popular across Austria and Germany. The chicken is pounded or sliced thin, coated in flour, egg, and fine breadcrumbs, then pan-fried until perfectly crisp. And according to our Viennese chef instructor, it is always served with a squeeze of lemon and lingonberry jam.
Chicken Schnitzel Ingredients
- Chicken Breasts: You will need boneless, skinless chicken breasts here. To make them thinner and quicker to cook, slice them in half lengthwise! Or pound until thin and even in size with the others. You may also use boneless, skinless chicken thighs — no pounding or slicing needed.
- Breadcrumbs: Plain, fine breadcrumbs work best for a thin, crispy coating!
- Eggs: Eggs help the breadcrumbs adhere to the pieces of chicken.
- Whole Milk: A bit of milk is added to the eggs for richness!
- Flour: You will dredge the chicken first in flour. This helps the egg and breadcrumbs stick because they have something to cling to.
- Kosher Salt: Of course, you must salt the chicken breasts before breading!
- Vegetable Oil: Use an oil with a high smoke point to fry the chicken. I prefer avocado oil. You “may” use a high-quality olive oil, but the smoke point is lower, so choose one that can handle higher heat.
- Garnish: I recommend garnishing with lingonberry jam and a squeeze of fresh lemon! You can find lingonberry jam in IKEA or online!
Get the full recipe in the recipe card below.
Love international recipes? Try these sweet potato gruyere pierogi, our famous Bavarian pretzels or this family favorite warm German potato salad.
How to Make Authentic Hühner Schnitzel
Step 1 – Slice and prep the chicken
Carefully slice chicken breasts in half lengthwise to create thin cutlets. Pat dry and sprinkle both sides with salt.
Step 2 – Set up the breading stations
In one shallow bowl, add flour. In another, beat the eggs with milk and a pinch of salt. In the third, spread out fine breadcrumbs (pulse a few times in a food processor or clean coffee grinder). Place a clean fork in each bowl.
Step 3 – Dip: flour → egg → breadcrumbs
Dip each piece into the flour (shake off excess), then egg wash, then breadcrumbs — pressing lightly so they adhere.
Step 4 – Fry until golden brown
In a large skillet, heat about ½ inch of oil over medium heat. Fry schnitzel for 3–4 minutes per side until deep golden and crisp.
Step 5 – Rest before serving
Transfer to a paper towel–lined plate to soak up excess oil and let rest for 5–10 minutes before serving. This helps the juices redistribute so your chicken stays tender. Slice cooked chicken on a cutting board if desired, serve, and enjoy!
Best Chicken Schnitzel Tips
- Use thin, evenly sized pieces of chicken! Since chicken breast is thicker on one side, you might have to pound it out a little to ensure even thickness throughout. Slicing them in half lengthwise really helps with this, and then you don’t need to pound.
- Fine breadcrumbs are a must! These are the European-style breadcrumbs that will give the schnitzel the classic crispy coating. Avoid panko breadcrumbs here, unless you whir them in a food processor first.
- Always salt the chicken first. This will bring out more flavor while keeping the chicken breast juicy on the inside.
- Don’t overcrowd the pan! To ensure the crispiest, lightest texture, it is important not to overcrowd the pan. Overcrowding can lower the oil temperature, causing the chicken to absorb more oil and not cook as crisply. That is when fried food can start to feel heavy or oil-soaked!
- Let it rest! As with all meats, chicken schnitzel needs a short rest after cooking and before eating. Let it sit for 5 minutes to soak up those juices before diving in.
- If making a large batch, keep cooked schnitzel warm in a 250°F (120°C) oven until ready to serve.
How to Serve Chicken Schnitzel
Serve your schnitzel Viennese-style with a squeeze of lemon and a spoonful of lingonberry jam (or cherry or red currant if you can’t find lingonberry). It’s that sweet-tart combo that makes it unforgettable!
For sides, try:
- Warm German potato salad or creamy mashed potatoes
- Spaetzle or buttered noodles
- Rotkohl (braised sweet and sour red cabbage)
- Or keep it casual with French fries and a cold German or Austrian beer
Variations & Substitutions
- While the method I learned did not include seasoned breadcrumbs, you can certainly use them or season them yourself. Try adding a little garlic powder, black pepper, onion powder, and dried parsley to the breadcrumb mixture.
- Egg-Free Schnitzel: I made these for some friends, and one of them is allergic to gluten, eggs, and dairy, so I used gluten-free breadcrumbs and GF all-purpose flour (or almond flour). I mixed this egg replacer with water to replace the egg.
- Low-Carb Schnitzel: Grind up pork rinds to simulate breadcrumbs (they taste amazing!) and replace flour with a chickpea or high-protein flour. Skip the jam (unless it’s sugar-free) and there you have it! I have never tried frying, but you could do that or bake them.
- Turkey: Follow the same process using turkey cutlets or tenderloins; you just want them nice and thin!
- Veal or Pork: To make traditional Wiener Schnitzel or a pork variation, purchase veal or pork cutlets and pound them evenly until thin, about ¼ inch thick is ideal. The breading and frying process is the same as with chicken. Cook for about 2–3 minutes per side, until golden brown and cooked through. Because these meats are often thinner than chicken, they cook a bit faster, so keep an eye on them.
Chicken Schnitzel Storage, Reheating & Freezing
Let the schnitzel cool completely before storing. Place in a single layer or between parchment in an airtight container and refrigerate for up to 3–4 days.
To reheat and keep things crispy, the oven is your best friend: set it to 375°F (190 °C) for 8–10 minutes on a wire rack over a baking sheet. You can also use a skillet with a little oil for 2–3 minutes per side, or toss it in the air fryer at 350°F for 3–5 minutes. Avoid the microwave unless you don’t mind a softer crust.
Freezing cooked schnitzel is easy! Cool completely and flash-freeze on a baking sheet (for about an hour), then transfer to a freezer-safe bag or container with parchment between layers. Reheat from frozen at 400°F for 15–18 minutes (oven) or 360°F for 8–10 minutes (air fryer).
How to refrigerate and freeze uncooked schnitzel
Just prep the schnitzel and place it on a parchment-lined baking sheet (for easy clean up). Breaded chicken may be stored covered in the fridge 2-3 days. Freeze in a single layer, then store for up to 2 months. If layering in storage, place a piece of plastic wrap or parchment between the layers. For best results, thaw in the fridge overnight. While the breadcrumbs will look softer, they will crisp up when they hit the hot oil.
Can I cook chicken schnitzel from frozen?
The easy answer is yes, but it’s a bit trickier because the heat of the oil will drop when you place them in, and it’s harder to determine their internal doneness before the outside gets overly browned. Be sure to use an instant-read thermometer to make sure the chicken is cooked. You will need to increase your time in the pan by 4-6 minutes.
Chicken Schnitzel FAQs
Not exactly. Authentic Wiener Schnitzel is made with veal, and the name is legally protected in Austria. Chicken schnitzel uses the same method: thin meat is breaded and pan-fried until golden. However, since it’s made with chicken (or turkey), it’s technically a different dish. That said, it’s a favorite in many Austrian and German homes today.
Yes. Use gluten-free flour and breadcrumbs. Super easy and just as crispy!
Use a high-heat neutral oil like avocado oil. Clarified butter (Butterschmalz) is traditional, too.
Yes, you can! While pan-frying gives the most traditional crispy texture, chicken schnitzel can also be baked or air-fried. For baking, place breaded cutlets on a greased wire rack set over a baking sheet and bake at 400°F for 18–20 minutes, flipping halfway through. For the air fryer, cook at 375°F for 8–10 minutes, also flipping once. You’ll still get a delicious golden crust, just with a little less oil!
From what I have been taught and from checking with other German friends, nobody brines, but be sure to salt your chicken ahead of time, which I guess could be considered a dry brine.
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Equipment
Ingredients
- 3 boneless skinless chicken breasts cut in half lengthwise (see notes)
- 2 cups plain breadcrumbs fine (see notes)
- 2 large eggs
- 3 tablespoons whole milk
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- Avocado oil or other high-heat oil, you'll need about ½ inch in your pan. See notes
- Garnish with lingonberry jam and lemon wedges
Instructions
- Prepare your chicken: Pat chicken breasts dry, using one hand to hold the breast and guide your knife, carefully slice through the middle, all the way down lengthwise. Creating two nice tenderloins or cutlets from the breast. Repeat with each breast. Pat both sides dry with paper towels and sprinkle both sides with salt (and pepper, if desired, although it is not traditionally used).3 boneless skinless chicken breasts
- Breading: In 3 large shallow bowls, place fine* bread crumbs into a bowl or large plate, add a heap of flour to another bowl/plate, and to a large bowl (large enough to fit your chicken breast) beat the eggs, milk, and salt until blended. Grab three forks, one for each station.If your breadcrumbs are thicker, whir them in a food processor, blender or clean coffee grinder for a few pulses to make them extra fine.2 cups plain breadcrumbs, 2 large eggs, 3 tablespoons whole milk, 1 cup all-purpose flour, 1 teaspoon kosher salt
- Pour oil into a large, wide skillet so that it’s high enough to cover up to halfway up the sides of the chicken, about ½ inch. Heat to medium-high heat.
- Dip the chicken breast first in the flour, both sides, and shake off excess. Using the next fork, dip into the egg wash (both sides), lift, and allow to drip for a few seconds. Then add to the breadcrumbs last.
- Add to the breadcrumbs, and using a new fork turning to coat both sides. Scooping extra breadcrumbs on top and pressing down lightly with the back of the fork. Pick up with a fork and lightly shake to remove any extra crumbs; then, carefully place it into the hot oil. While the first schnitzel is cooking, repeat the process and add to the pan, without crowding. Adjusting your heat along the way, each addition will initially cool down the oil, which is why we do it in batches and not all at once.
- Fry for 3-4 minutes per side, using tongs, carefully flip over and cook another 3-4 minutes. It should be a deep golden brown. Remove to a paper towel-lined plate. You should rest the chicken 5-10 minutes before eating to allow the juices to return to the meat anyway!Serve with jam and a slice of lemon to squeeze on top.
Notes
- For making gluten-free, low-carb, egg-free/dairy-free schnitzel, see the post.
- Storage, reheating, and leftover instructions are in the post.
- To make and freeze (cooked or uncooked), refer back to the post.
- You may also use boneless, skinless chicken thighs, trim the fat, and proceed; no need to slice, as they are typically thin enough.
- Pulse breadcrumbs in a food processor or place in a baggie and crush with a rolling pin. Austrian and German breadcrumbs are much finer than ours.
- This recipe easily scales according to the number of servings you need. I’ve made it many times for just the two of us, using 1 breast, sliced in half lengthwise. About ½ cup of breadcrumbs, 1 egg, 1 tablespoon milk, and ½ cup flour (or less). Note that once you use all of these mixtures, you will toss the excess, but having some extra is important to make it easier.
- Lingonberry jam is harder to find here in the US. If you have an IKEA near you, pick some up there. I bought mine online. Red currant would also be acceptable. If not, use cherry jam/preserves or your favorite. The sweetness adds great flavor to the dish. Don’t skip adding the squeeze of lemon on top; the tartness adds to the chicken dish.
- If making a lot, place on a paper towel-lined baking sheet and place in the oven at 250°F (120° C).
- Traditional Wiener Schnitzel is made with veal cutlets, pounded flat with a meat mallet, but the process is the same.
- Also, use pork cutlets (easier for us to get here in the US) again, pounded flat with a mallet.
- When visiting friends in Germany, I also had turkey schnitzel. When I took the class in Vienna, the instructor said her family and most people she knows prefer turkey or chicken schnitzel. If using turkey tenders, cutlets, or breast, unless they are already thin, slice them as you would chicken breasts.
- While not traditional, you can add parmesan cheese to the breadcrumbs, use seasoned breadcrumbs, add your own spices, etc.
- Use clarified butter if preferred over oil.
Nutrition
Heidi
This was such a delicious recipe! We were surprised how much it reminded us of turkey with cranberry sauce. Definitely will be making it again and would definitely recommend finding the lingonberry jam. It has a touch of rhubarb flavor to it. Delicious!
Yes!! So glad you all loved it!