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Homestyle and Pan-Seared German Chicken Schnitzel

ByStephanie Wilson Updated on
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This lightened-up, easy-to-make German Chicken Schnitzel recipe is crispy, juicy, and quick to prepare. These delicious Chicken Schnitzel are pan-seared for a crisp coating before being finished in the oven for perfectly cooked chicken every time - a brilliant alternative to a traditional veal schnitzel or 'Wiener Schnitzel'.

Chicken schnitzel on a plate with parsley, herbed potatoes and a lemon wedge.

This pan-seared German Chicken Schnitzel is a lightened-up version of the favorite fried cutlets, yet is just as tender and yummy as its counterpart. It's an easy under 30-minute meal, perfect for Sundays -- international meal nights -- and Oktoberfest. And a perfect dessert pairing? Apple Kuchen!

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

Where Does Chicken Schnitzel Originate?

This quintessential German dish finds its roots in Austria - Vienna ("Wien") and cutlet ("schnitzel"), but is a favorite among Austrians and Germans alike.

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.

Winter view of Hallstatt, Austria
Hallstatt, Austria

What should I serve with German Chicken Schnitzel?

Schnitzel is traditionally served with a warm potato salad (like this one!) and, often, lingonberry jam. German Austrian Spaetzle is also a delicious option.

Can I make this schnitzel ahead?

I'd recommend making these just before you plan to eat them. Any meat that has been breaded and then refrigerated will draw moisture from the meat, leaving it dry and the breading soggy. 

Do I have to use Panko breadcrumbs?

I like panko because it makes super light and crunchy schnitzel! However, any already dried breadcrumb should make a nice crispy coating.

German Chicken Schnitzel on a plate with herbed potatoes, lemon wedges and parsley.

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A plate with breaded, pan-fried chicken schnitzel garnished with parsley, served alongside roasted potatoes and a lemon wedge. A fork and knife rest beside the plate.
Author: Stephanie Wilson

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.
4.6 from 45 votes
Print Pin Rate
Prep: 10 minutes
Cook: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Equipment

Ingredients

  • 4 6-ounce skinless, boneless thinly sliced chicken breasts
  • 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
  • Cooking spray
  • 1 tablespoon canola oil

Instructions

  • Preheat oven to 350-degrees and 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. First dish: ½ cup flour with ⅛ teaspoons cayenne and nutmeg. Second dish: ¼ cup milk and 1 egg, lightly beaten. Third dish: 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

Serving: 1g | Calories: 272kcal | Carbohydrates: 33g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 379mg | Fiber: 2g | Sugar: 2g
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Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Stephanie Wilson

Cookbook Author, Food Writer, and Chef

Stephanie Wilson is the founder of 31Daily.com, where she shares seasonal recipes, weekly meal plans, and teatime favorites to help readers gather around the table with joy. A certified private chef, cookbook author, and longtime event planner, she brings over 20 years of experience in catering, food writing, and media production—including network television work as a producer, director, and writer. Her work has been featured by Today.com, The Kitchn, Parade, and more.

4.58 from 45 votes (34 ratings without comment)

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28 Comments

  1. 5 stars
    I made this exactly as it is and it was perfect. I do think the prep time was a bit longer. We lemon juice over the top after plating. Sweet Sour red cabbage and German Potato salad were our side. I will make this again.

    Reply

    2. It is NOT German it is AUSTRIAN! Wiener Schnitzel is an “AUSTRIAN” speciality. The name Wien as in the capital of Austria . Wien is Vienna in englisch !

      Reply

  4. 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 .
    .

    Reply

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

      Reply

    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!!

      Reply

  9. 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!

    Reply

    1. 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!!

      Reply

  10. 5 stars
    I have made this 4 times now and it is hands down the best schnitzel,
    Thank you for sharing your recipe.

    Reply

  11. 5 stars
    I have made this 4 times now and it is hands down the best schnitzel,
    Thank you for sharing your recipe.

    Reply

  12. 5 stars
    I have made this 4 times now and it is hands down the best schnitzel,
    Thank you for sharing your recipe.

    Reply