Homestyle and Pan-Seared German Chicken Schnitzel

Homestyle and Pan-Seared German Chicken Schnitzel |

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.

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

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.

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

Homestyle and Pan-Seared German Chicken Schnitzel


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


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.

Homestyle and Pan-Seared German Chicken Schnitzel |

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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