This chicken schnitzel is coated in seasoned breadcrumbs and pan fried until perfectly crispy, then finished with a squeeze of lemon. Love that it’s ready in 30 minutes!

Crispy pan fried chicken schnitzel cutlets arranged on a plate with fresh parsley and lemon.

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Crispy Golden Chicken Schnitzel Recipe

Crispy golden chicken schnitzel is one of our favorite comfort food dinners. Thin chicken cutlets are coated in Panko and pan fried until crunchy on the outside and juicy on the inside, then finished with a fresh squeeze of lemon and served over mashed potatoes.

If you love dishes like my Parmesan crusted chicken or bright, lemony favorites like chicken Francese, you’ll appreciate how flavorful and versatile this easy schnitzel recipe is to make!

Why You’ll Love This Recipe

  • Thin, tender chicken cooks quickly while staying moist and flavorful.
  • It’s perfect for easy weeknight dinners, but fancy enough for guests!

Ingredients Notes

Ingredients for chicken schnitzel including chicken breasts, panko breadcrumbs, eggs, flour, olive oil, lemon, and seasonings.

Find the full printable recipe with specific measurements below.

  • Boneless skinless chicken breasts: We’ll turn 2 large breasts into 4 pieces of chicken schnitzel.
  • All-purpose flour, eggs, and Panko breadcrumbs: For the crispy coating.
  • Seasoning: Salt, garlic powder, paprika, black pepper.
  • You’ll also need: Olive oil, flake salt, and lemon wedges for serving.

How to Make Chicken Schnitzel

Butterfly each chicken breast by slicing through the middle, crosswise, to create 2 separate, thinner pieces.

Place one piece at a time in a zip-top bag or between two sheets of plastic wrap, and pound to about ¼-inch thick, then cut each cutlet in half for 8 pieces total.

Chicken breast in a zip top bag being pounded thin with a meat mallet for chicken schnitzel.

In one shallow bowl, combine the flour, salt, garlic powder, paprika, and pepper. In a second bowl, whisk the eggs, and place the panko in a third bowl.

Dredge each cutlet in the flour mixture, dip it in the egg, then coat it in panko, and then set the breaded chicken aside.

Chicken schnitzel breading station with seasoned flour, beaten eggs, and panko breadcrumbs.

Heat oil in a large cast-iron or non-stick pan over medium heat. Once hot, cook the chicken in batches for about 5 minutes per side, until golden brown and the internal temperature reaches 165°F.

Breaded chicken schnitzel cooking in a skillet until crispy and golden brown.

Transfer to a paper towel-lined plate, sprinkle with flaky salt, and finish with a squeeze of fresh lemon to brighten it up before serving.

Sliced chicken schnitzel showing a juicy interior and crunchy coating, served with a simple green salad and cherry tomatoes.

Tips for the Best Fried Chicken Schnitzel

  • Pound the chicken cutlets to an even thickness. You want thin cutlets for fast, even cooking.
  • Press the breadcrumbs into the chicken firmly, so the coating stays on.
  • Make sure the oil is hot before adding the chicken. It should be shimmering!
  • If not serving immediately, place them on a wire rack over a baking sheet and keep them warm in the oven. Elevating them will help keep the underside crispy.
  • For a lighter version, bake them at 450°F for 10 minutes, flipping halfway. Or you can air-fry them for 8-10 minutes, flipping halfway through.
Crispy chicken schnitzel cutlets on a white plate, topped with flaky salt and parsley and served with fresh lemon wedges.

More chicken recipes to try include: Bruschetta chicken, blackened chicken and fried boneless chicken wings.

More Chicken Recipes

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Crispy pan fried chicken schnitzel cutlets arranged on a plate with fresh parsley and lemon.

Chicken Schnitzel

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Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
This chicken schnitzel is coated in seasoned breadcrumbs and pan fried until perfectly crispy, then finished with a squeeze of lemon. Thin, juicy, and ready in 30 minutes!
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Video

Ingredients 

  • 1 ½ pounds boneless, skinless chicken breasts (2 large breasts)
  • ⅓ cup all-purpose flour
  • 1 ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper
  • 2 large eggs
  • 1 ½ cups panko crumbs
  • 4 Tablespoons olive oil or cooking oil
  • flake salt
  • lemon wedges, for serving

Instructions

  • Prepare chicken: Carefully slice through the middle of the breast, butterflying it, creating two thinner pieces. Using one piece at a time, place chicken breasts in a zip-top bag. Pound the chicken breast to about 1/4 inch thick with a meat mallet or a rolling pin. Then cut each cutlet in half. There should be 8 pieces of chicken.
  • Dip chicken: Combine 1/3 cup flour, 1 1/2 teaspoons salt, 1 teaspoon garlic powder, 1/2 teaspoon paprika and 1/2 teaspoon pepper in a plate or bowl. In a separate bowl, add the 2 eggs and whisk well with a fork. Using a third plate or bowl, add the 1 1/2 cups of panko crumbs. Dip each chicken cutlet in the flour first, then the egg and lastly the panko crumbs. Set aside on a plate and prepare the pan for cooking.
  • Cook chicken: Heat a large cast iron pan or non-stick pan over medium heat with 4 Tablespoons oil. When the oil appears to glisten and gets hot, place 4 of the cutlets in the pan. Cook 5 minutes on each side, or until the chicken is 165°F and crispy and golden. Remove chicken and place on a paper towel lined plate. Immediately sprinkle with the flake salt.
  • Before serving, squeeze lemon juice on top.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Bake: Bake at 450°F for 5 minutes, flip and cook another 5 minutes until the center is 165°F.
Air fry: Spray breaded chicken with cooking spray then air fry at 400°F for 8-10 minutes flipping halfway through.

Nutrition

Calories: 242kcal, Carbohydrates: 13g, Protein: 22g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 101mg, Sodium: 635mg, Potassium: 369mg, Fiber: 1g, Sugar: 1g, Vitamin A: 155IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Storage, Freezing, and Reheating

  • Store: Once cooled, keep any leftover pieces in an airtight container in the fridge for up to 4 days. I like to place a piece of paper towel in there to soak up any moisture, to prevent it from becoming too soggy. Reheat in the air fryer for 10 minutes.
  • Freeze: Prep up to frying, then flash freeze the cutlets on a tray before transferring them to a freezer bag for up to 2 months. You can also layer a piece of parchment paper between them and then freeze. Thaw, pat dry to remove moisture then proceed.