Homestyle and Pan-Seared German Chicken Schnitzel

Homestyle and Pan-Seared German Chicken Schnitzel | 31Daily.com

While veal is the traditional choice for authentic German Wiener Schnitzel, chicken or pork is an easy and delicious substitution.

And this pan-seared schnitzel is a lightened up version of the favorite fried cutlets, yet is just as tender and yummy as its counterpart.

Hallstatt, Austria in the Fall
Hallstatt, Austria in the Fall

Where Does Chicken Schnitzel Originate?

This quintessential German dish actually finds its roots in Austria – Vienna (“Wien”) and cutlet (“schnitzel”), but is a favorite among Austrians and Germans alike and is traditionally served with a warm potato salad and often, lingonberry jam.

RELATED: Authentic German Austrian Spaetzle with Caramelized Onions

Winter view of Hallstatt, Austria
Hallstatt, Austria

Wolfgang Puck and Chicken Schnitzel

Notable chef Wolfgang Puck reminiscences:

All through my childhood, if it was Sunday I knew that Wiener schnitzel or fried chicken was on the lunch menu. And boy, was I happy! I’ve always loved fried foods, from their beautiful mahogany color and their crunchy coating to the tender, juicy meat inside.

How to Serve Chicken Schnitzel

An easy under 30-minute meal, perfect for Sundays — international meal nights — and Oktoberfest.

And a perfect dessert pairing? Apple Kuchen!

RELATED: 19 Around the World Cabbage Recipes

Vertical Image of German Chicken Schnitzel

Homestyle and Pan-Seared German Chicken Schnitzel | 31Daily.com

Homestyle and Pan-Seared German Chicken Schnitzel

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

While veal is the traditional choice for authentic German Wiener Schnitzel, chicken or pork is an easy and delicious substitution. And this pan-seared schnitzel is a lightened up version of the favorite fried cutlets, yet is just as tender and yummy as its counterpart.

Ingredients

  • 4 (6-ounce) skinless, boneless thinly sliced chicken breasts
  • 1/4 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 1 cup Panko Crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon garlic powder
  • Cooking spray
  • 1 tablespoon canola oil

Instructions

Preheat oven to 350-degrees.

Line a rimmed baking sheet with foil. Spray with non-stick cooking spray.

Season chicken cutlets with salt and freshly ground pepper.

Create 3 shallow dishes for dredging and dipping:

1. 1/2 cup flour with 1/8 teaspoons cayenne and nutmeg
2. 1/4 cup milk and 1 egg, lightly beaten
3. Combined Panko crumbs, parsley, and garlic powder

Dredge chicken cutlets first in flour mixture, followed by a dip in the milk/egg mixture and finally dredge in panko mixture, shaking off excess.

Heat a large nonstick skillet (I used a 12-inch cast iron skillet) over medium-high heat. Add canola oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 2-3 minutes on each side until nicely browned. Remove chicken from skillet and place on baking sheet. Continue with remaining 2 chicken breast cutlets, adding more oil if necessary.

Bake chicken in a 350-degree oven and allow to cook for another 15 minutes or until chicken is done.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 73mgSodium: 379mgCarbohydrates: 33gFiber: 2gSugar: 2gProtein: 17g

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Homestyle and Pan-Seared German Chicken Schnitzel | 31Daily.com

13 thoughts on “Homestyle and Pan-Seared German Chicken Schnitzel

  1. Mickey

    Really good. Reminds me of my omas food. My kids loved it too!

    1. Stephanie Wilson

      Thanks so much, Mickey! Love oma’s food!!

  2. Nicole

    I have made this 4 times now and it is hands down the best schnitzel,
    Thank you for sharing your recipe.

    1. Stephanie Wilson

      Thank you, Nicole! My guys love it too!!

  3. Becky

    Hi! Do you know if this can be done ahead of time (except for the baking maybe?) and finished off in the oven? I am looking for recipes forma crowd for an Octoberfest. Thanks for any tips!

    1. Stephanie Wilson

      Hi Becky! That’s a great question. I have not made these ahead. What I do know is that any meat that has been breaded and then refrigerated will draw moisture from the meat, leaving it dry and the breading soggy. The best results are to freeze breaded meats as quickly as possible, thus preserving moisture. What I’m not sure about is oven baking them. If you try it — I know the readers and I would love to hear the results!!

  4. Karol

    Wonderful recipe. Have made it twice in 2 months. Moist and flavorful.

    1. Thanks so much for letting me know, Karol! I love that one too – it always reminds me of my grandmother. So glad you enjoy it!!

  5. Gordon Blum

    Just made this ,took 2 breast and sliced them in1/2,then pounded them alittle. They were delicious gonna make this again, soon.Thank you for this awesome recipe .
    .

    1. Hi Gordon! I love the schnitzel recipe too. Thank you for posting a comment and letting me know — it made my day!!

  6. Christa

    Fluffin Fantastic!!! Will definitely make again! Thank you for sharing

    1. Thank you, Christa! I’m so glad you liked it! It’s one my favorites ❤️

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