German Chicken Schnitzel Recipe
German Chicken Schnitzel is crisp on the outside, tender and juicy inside, and easy enough for a quick weeknight dinner. These thin chicken cutlets are coated in crunchy panko, quickly pan-seared until golden, and finished in the oven for evenly cooked chicken every time.
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This is my lighter, streamlined take on schnitzel-using chicken instead of veal and less oil than the traditional pan-fried method. It's a favorite for Sunday dinner, Oktoberfest season, or anytime you're craving a simple German-inspired meal.
Serve it with German Potato Salad, Spaetzle with Caramelized Onions, or herbed potatoes and lemon. And for dessert? German Apple Kuchen makes a delicious finish.
Reader Review ⭐⭐⭐⭐⭐
"I grew up with my mom making schnitzel as her specialty… I tried this last night and my family went wild for it. I wrote it out this morning and it's in my recipe binder-I will be using it often."
- Kamie
What Is Chicken Schnitzel?
Chicken schnitzel is a thin chicken cutlet that is breaded and cooked until crisp and golden. Schnitzel is popular throughout Germany and Austria, although the famous Wiener Schnitzel is an Austrian specialty traditionally made with veal.
This chicken version uses the same familiar idea-a thin, tender cutlet with a crisp breadcrumb coating-but I pan-sear it briefly and finish it in the oven rather than frying it entirely on the stovetop.
Wolfgang Puck and Chicken Schnitzel
Schnitzel has long been a comforting meal associated with family tables and Sunday dinners. Austrian-born chef Wolfgang Puck has recalled growing up knowing that Sundays meant either Wiener Schnitzel or fried chicken for lunch, a tradition that helps explain why crisp, breaded cutlets remain such a beloved comfort food.
Recipe FAQs
What to Serve with German Chicken Schnitzel
Serve chicken schnitzel simply with lemon wedges and potatoes, or make it part of a larger German-inspired meal. Some of my favorite pairings are German Potato Salad, German-Austrian Spaetzle with Caramelized Onions, or roasted parsley potatoes.
Traditional Wiener Schnitzel is commonly served with potato salad or parsley potatoes and lemon.
What's the Secret to Tender Chicken Schnitzel?
Pound the chicken to an even thickness before breading so it cooks quickly and evenly. Avoid overcooking it; in this recipe, a quick pan-sear gives the coating its golden crunch before the chicken finishes gently in the oven.
Can I Make Chicken Schnitzel Ahead?
Chicken schnitzel is best breaded and cooked shortly before serving. Refrigerating breaded chicken for too long can draw moisture into the coating and make it less crisp.
You can, however, prepare your breading ingredients and pound the chicken ahead of time, then bread and cook the cutlets when you're ready to eat.
Do I Have to Use Panko Breadcrumbs?
No. I like panko because it creates an especially light, crisp coating, but regular dried breadcrumbs also work well.
German Chicken Schnitzel Recipe
Equipment
Ingredients
- 4 (6-oz) skinless, boneless chicken breast cutlets thinly sliced
- ¼ teaspoon kosher salt
- ½ cup all-purpose flour
- ⅛ teaspoon cayenne
- ⅛ teaspoon freshly grated nutmeg
- ¼ cup milk
- 1 large egg lightly beaten
- 1 cup Panko Crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- ½ teaspoon garlic powder
- 1 tablespoon cooking oil
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with foil and lightly coat with nonstick cooking spray.
- Season the chicken cutlets with salt and freshly ground black pepper.
- Create 3 shallow dishes for dredging and dipping: First dish: ½ cup flour with ⅛ teaspoon cayenne and nutmeg. Second dish: ¼ cup milk and 1 egg, lightly beaten. Third dish: combined Panko crumbs, parsley, and garlic powder
- Dredge each chicken cutlet first in the flour mixture, shaking off the excess. Dip into the egg mixture, then coat evenly with the panko mixture.
- Heat a large skillet over medium-high heat. Add the canola oil and swirl to coat. Working in batches, cook the chicken for 2-3 minutes per side, or until golden brown. Transfer to the prepared baking sheet, adding a little more oil to the skillet if needed before cooking the second batch.
- Bake for 15-20 minutes, depending on the thickness, or until the chicken reaches 165°F in the thickest part. Serve immediately with lemon wedges, if desired.
Notes
- Chicken cutlets: For even cooking, use cutlets of similar thickness. If needed, pound thicker portions to an even thickness. I often slice my own chicken breasts because packaged cutlets can vary considerably.
- Breadcrumbs: Panko gives the schnitzel an especially crisp, light coating, but regular dried breadcrumbs may also be used.
- Cooking: Work in batches so the chicken has room to brown rather than steam.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More German Recipes
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- Sheet Pan German Bratwurst, Potatoes and Cabbage
- German-Austrian Spaetzle
- German Potato Salad
- Easy Bierocks
- German Apple Kuchen
- Lemon Easter Lamb Cake (German Osterlamm)
- Christmas Market Food Ideas to Make at Home
- Easy Oktoberfest German Recipes
- Easy Homemade Soft Pretzels (Brezeln)
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Looks good
If you make these Schnitzels ahead of time,
leave oven at very Low 200C just to keep them warm or Covered large Skillet on Stovetop
and they will not dry out. Do not But in Fridge or Freeze them. They will be Yucky and Mushy and breading will Fall off.
I make these regularly as My Husband Loves them, with a Cucumber Salad too that is Austrian Style not just Potato Salad , Red Cabbage, Mash Potato goes Excellent with Schnitzels too and Spätzle.
Should this read 200F? 200C seems too high if just keeping warm
Hi Sonia, thank you so much for sharing your insights on storing the schnitzels and making them ahead. Completely agree (although probably a lower oven temperature for keeping them warm)-- and the sides are spot on! Thank you!
Hi Stephanie, Thank you so much for this recipe! I am of German descent and I grew up with my mom making schnitzel, as her specialty. My mom doesn't cook or bake with recipes, she just does it from memory or "feel". So it's hard for me to recreate her recipes. I tried this out last night and my family went wild for it. I wrote it out this morning and it's in my recipe binder, I will be using it often, thanks again!
Hi Kamie! You are so welcome! Thank you for trying the Schnitzel. I’m so happy you enjoyed it. My German grandmother also rarely baked with recipes, although I have a few handwritten index cards where she jotted notes like “until it seems right” or “add water to make a paste.” 😍😍 Those are a treasure. Your comment makes my day, thank you so much for sharing!