Excerpt Don't be intimidated by the name of this meal; my Chicken Schnitzel is a very easy beginner meal that is popular in European countries. You can prepare it using deep fry, shallow fry, or air fry methods to achieve a beautiful golden color. Whether served as a plated dish with a side or as a sandwich, this recipe allows you to use chicken breasts, pork loins, or veal for a delicious result.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
I am delighted to share my Chicken Schnitzel recipe with you. While the name might sound complex, I assure you it is a very easy beginner meal. In European countries, I often see this dish prepared from a chicken breast, pork loin, or veal. The best part about this meal is the flexibility; you can choose to deep fry it, shallow fry it, or even air fry it depending on your preference. I personally love that you can choose a side or make it into a sandwich, and you are ready to go!
To start my Chicken Schnitzel, I always focus on proper meat preparation. I ensure that the chicken breasts are properly rinsed under cold water to remove surface bacteria and that any unwanted parts are removed. A crucial step I take is performing a butterfly cut. I cut each of the 2 chicken breasts in half to reach 4 regular portions. If you prefer larger portions, you have the option to use up to 1 chicken breast per person, but I find the butterfly cut works perfectly for this recipe.
Once the meat is cut, I move on to tenderizing. I pound the chicken over plastic wrap to exactly ¼” thickness using a meat mallet. This uniform thickness is vital for ensuring the Chicken Schnitzel cooks evenly, regardless of whether I deep fry or air fry it. After pounding, I season with salt and pepper from both sides to ensure the base flavor is locked in before breading.
My breading station is where the magic happens. I set up three distinct containers. First, I place ½ cup of all-purpose flour on a plate. Second, in a medium mixing bowl, I whisk together 2 eggs, ½ cup of milk, and 2 cloves of garlic (grated) for about 1 minute. Finally, I place 1 cup of breadcrumbs—preferably Panko or from light bread—into a second mixing bowl. This organization ensures a smooth process as I coat each piece of meat.
I bread the meat one-by-one to ensure full coverage. I take a piece of chicken and coat it in the flour, then dip it into the egg-milk mixture, and finally coat it in the breadcrumbs. This specific order ensures the coating sticks properly to the Chicken Schnitzel. After breading, I put the pieces aside on a plate to get ready for the frying stage.
If I choose to deep fry, I preheat the oil to 350°F. It is important to work in batches so the schnitzels do not touch. I carefully place them into the fryer one by one and fry immersed in oil until a nice golden color is reached and they are fully cooked, which takes about 2 minutes from each side. I always use a food thermometer to check for a safe internal temperature of 165°F. Afterwards, I remove them to a cooling rack to let excessive oil drip off.
For the shallow fry method, I preheat a pan on medium-high heat with a layer of frying oil between ¼ to ½ inch deep. I fry the Chicken Schnitzel until a nice golden color is reached and the meat is fully cooked. This usually takes about 3 minutes from each side. Just like deep frying, I verify the safety with a thermometer and let the oil drip off on a cooling rack.
To air fry this easy beginner meal, I preheat my air fryer to 350°F. I place the chicken in and drizzle the top with oil. I cook it until a nice golden color is achieved, which takes about 5 to 6 minutes from each side. I might drizzle with more oil during the process if needed. This is a great alternative if you want to avoid immersing the food in oil.
The final touch for my Chicken Schnitzel involves squeezing lemon sections on each piece and sprinkling them with salt and ideally freshly ground pepper. I suggest serving this with Czech Potato Salad, Creamy Mashed Potatoes, or simply as a sandwich in a bun with mayo, lettuce, and tomato. The citrus cuts through the richness of the breading perfectly.
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