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Chicken Schnitzel on a plate with roasted potatoes and garnished with fresh parsley.
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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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 173kcal
Author: Stephanie Wilson

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

  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