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German Chicken Schnitzel Recipe

ByStephanie Wilson Updated on
28 Comments
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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.

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

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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 on a plate with herbed potatoes, lemon wedges and parsley.
Chicken Schnitzel on a plate with roasted potatoes and garnished with fresh parsley.
Author: Stephanie Wilson

German Chicken Schnitzel Recipe

This easy German chicken schnitzel is crisp and golden outside and tender and juicy inside. Thin chicken cutlets are coated in panko, quickly pan-seared, and finished in the oven for an easy German-inspired dinner.
4.6 from 46 votes
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Prep: 10 minutes
Cook: 25 minutes
Total Time: 35 minutes
Servings: 4 servings

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.
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Notes

  1. 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.
  2. Breadcrumbs: Panko gives the schnitzel an especially crisp, light coating, but regular dried breadcrumbs may also be used.
  3. Cooking: Work in batches so the chicken has room to brown rather than steam.

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 281mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 2mg
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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.

4.59 from 46 votes (34 ratings without comment)

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Recipe Rating




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

  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