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Chicken Schnitzel
This chicken schnitzel recipe is absolutely EPIC. A panko blend with fresh parsley and basil with dried herbs like oregano, garlic powder, ginger powder and paprika make this chicken super crispy. This is hands down one of my favorite dishes filled with so much flavor, and lots of crunch.
For this application, I shallow-fried them in a cast iron in the OVEN. (game-changing + no splatter mess). For Rosh Hashanah, my family makes their special schnitzel and I look forward to it every year; I beg them to make it for every family gathering. I got some of my aunt’s top tips for this schnitzel recipe!
Traditionally, Schnitzel is flattened down and is normally a really large, flat piece of chicken. What my aunt does (that I LOVE), is she flattens the chicken breast as well, but cuts (or you can purchase tenders!) it into “tender” style pieces – so it’s a little bit smaller, easier to eat and can also be eaten on the go, instead of using a fork and knife. Personally I like both ways, but this one feels so special to me.
What ingredients do you need to make chicken schnitzel?
Chicken breast: You can also go ahead and use already store-bought chicken cutlets or tenders for this recipe! Totally up to you. You can use a meat mallet to make it thinner if you buy chicken breasts. Oftentimes, you can also use veal or pork for this recipe.
Spice blend: We are tossing our panko bread crumbs mixture with tons of seasonings. Such as:
- parsley
- basil
- garlic poweder
- ginger powder
- paprika
- onion powder
- oregano
- kosher salt and freshly ground black pepper
Eggs: To dredge and fry the chicken!
Oil: Any neutral oil here will do. Such as vegetable oil or canola oil for frying.
Instructions to make these crispy chicken schnitzels
Preheat your oven to 450 degrees. In a bag or shallow bowl, add all your panko breadcrumb mixture ingredients: chopped parsley, basil, garlic, ginger, paprika, onion, oregano, salt, pepper. Set aside.
In a bowl, make your egg mixture, crack 2 eggs with a dash of water, pinch of paprika and salt and pepper. Beat and whisk really well and set aside.
Flatten and pound your chicken breasts and slice then into super thin tenders (you can feel free to keep them longer if you prefer). Pound until it’s your desired thinness. I like them thin but also like to keep them with a little bit of texture, so I don’t go paper thin.
Set up your dredging station by dredging the chicken in the egg mixture, then in the breadcrumbs on a plate, coating all around.
Pour oil in your cast iron skillet until it fills up less than halfway. Heat on medium-high heat until really hot, add in your chicken and place immediately in the oven for 10-15 minutes – turning halfway. Remove when cooked through and golden brown.
Transfer to paper towels to shake off any excess oil. Top with salt and serve! I also love to serve with some lemon wedges or finish with a squeeze of fresh lemon juice! (I also like to serve with some mustard, too!)
Check out the below chicken recipes for more dinner inspiration!
- Old Bay Brown Butter Buffalo Grilled Wings
- One Pan Chicken and Potatoes
- Honey Braised Gochujang Chicken and Chickpeas
- Calabrian Balsamic Chicken Thighs
If you do make this Chicken Schnitzel recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Updated from September 2020
Chicken Schnitzel
Ingredients
- 1 pound chicken breast sliced in tenders, pounded
- 1/3 cup finely chopped fresh parsley
- 1/3 cup finely chopped fresh basil
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ginger powder
- 1/2 tablespoon smoked paprika and pinch more for your egg mixture
- 1/2 tablespoon onion powder
- 1/2 tablespoon dried oregano
- 1/2 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 2 cups panko breadcumbs
- 2 cups vegetable or canola oil (more if needed)
- 2 large eggs beaten
- sesame seeds and lemon wedges to serve
Instructions
- Preheat your oven to 450 degrees. In a bag or shallow bowl, add all your panko breadcrumb mixture ingredients: chopped parsley, basil, garlic, ginger, paprika, onion, oregano, salt, pepper. Set aside.
- In a bowl, make your egg mixture, crack 2 eggs with a dash of water, pinch of paprika and salt and pepper. Beat and whisk really well and set aside.
- Flatten and pound your chicken breasts and slice then into super thin tenders (you can feel free to keep them longer if you prefer). Pound until it's your desired thinness. I like them thin but also like to keep them with a little bit of texture, so I don't go paper thin.
- Set up your dredging station by dredging the chicken in the egg mixture, then in the breadcrumbs on a plate, coating all around.
- Pour oil in your cast iron skillet until it fills up less than halfway. Heat on medium-high heat until really hot, add in your chicken and place immediately in the oven for 10-15 minutes – turning halfway. Remove when cooked through and golden brown.
- Transfer to paper towels to shake off any excess oil. Top with salt and serve! I also love to serve with some lemon wedges or finish with a squeeze of fresh lemon juice and sesame seeds!
Instructions say to mix egg with water paprika and dijon but does not say how much of each. Please advise!
Thanks for letting us know! About 1 teaspoon dijon mustard and a pinch of paprika, 1 teaspoon water. This is all optional as well so you can omit all together.