A great chicken schnitzel is crispy on the outside, juicy on the inside, and packed with flavour. It’s a classic dish that works for weeknight dinners, pub-style meals, or homemade comfort food. But getting that golden, crunchy coating without making it greasy or dry can be tricky.
The key? The right breading technique, proper cooking temperature, and a few pro tips to keep the chicken tender and the crumb perfectly crisp. Whether you prefer frying, baking, or air-frying, this guide will show you how to cook chicken schnitzel like a pro.
What You Need to Make Chicken Schnitzel
Before you start, gather all your ingredients and tools. A well-prepared breading station is essential for even coating and crisp results.
Ingredients:
- 2 large chicken breasts
- 1 cup plain flour (for the first coating)
- 2 eggs (whisked for the egg wash)
- 1 ½ cups breadcrumbs (panko for extra crunch or classic dried breadcrumbs)
- ½ cup grated Parmesan (optional, for added flavour)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (for a subtle smoky taste)
- ½ tsp garlic powder (for extra depth)
- Vegetable or canola oil (for frying)
- Lemon wedges & parsley (for serving)
Equipment:
- Sharp knife & meat mallet (to flatten the chicken)
- Mixing bowls (for the breading station)
- Large frying pan (for even cooking)
- Tongs or a slotted spoon (for flipping the schnitzel)
Step-by-Step Guide: How to Cook Chicken Schnitzel
Step 1: Prepare the Chicken
Start by butterflying the chicken breasts, slice each one horizontally to create two thinner fillets. If the pieces are still uneven in thickness, place them between two sheets of baking paper and gently pound them with a meat mallet until they are about 1 cm thick. This ensures the schnitzel cooks evenly and stays juicy.
Step 2: Set Up the Breading Station
The key to a perfectly crisp schnitzel is a well-organised breading process. Set up three bowls:
- Flour bowl: Mix the flour with salt, pepper, paprika, and garlic powder.
- Egg wash: Whisk the eggs with a tablespoon of water.
- Breadcrumbs: Combine breadcrumbs and Parmesan for extra crispiness.
Dip each piece of chicken first in flour, then in the egg wash, and finally into the breadcrumb mixture, pressing firmly to help the coating stick.
Step 3: Rest the Breaded Chicken
Place the breaded schnitzels on a plate and let them rest for 10 minutes. This helps the coating set and prevents it from falling off during cooking.
Best Cooking Methods for Chicken Schnitzel
1. Pan-Frying for a Classic Golden Crust
Pan-frying is the traditional way to cook schnitzel and gives it the best crunch.
- Heat about 1 cm of oil in a large frying pan over medium heat.
- Carefully place the schnitzels in the pan and don’t overcrowd them.
- Fry for 3-4 minutes per side, until golden brown and crispy.
- Remove and drain on paper towels to absorb excess oil.
Pro Tip: Use medium heat. Too high and the outside burns before the inside cooks, too low and the schnitzel absorbs too much oil.
2. Baking for a Healthier Option
If you want to cut down on oil, baking is a great alternative.
- Preheat the oven to 200°C (400°F).
- Lightly grease a baking tray or line it with baking paper.
- Place the schnitzels on the tray and spray lightly with oil.
- Bake for 20-25 minutes, flipping halfway through.
Pro Tip: To get extra crispiness, finish under the grill for 2-3 minutes.
3. Air-Frying for a Quick, Crispy Finish
Air-frying is the fastest way to cook schnitzel while keeping it crispy.
- Preheat the air fryer to 200°C (400°F).
- Place the schnitzels in a single layer in the basket.
- Spray lightly with oil for extra crispiness.
- Air-fry for 10-12 minutes, flipping halfway.
Pro Tip: Don’t overcrowd the air fryer. Cook in batches if needed.
How to Keep Schnitzel Crispy
A great schnitzel stays crispy even after cooking. Here’s how to make sure yours doesn’t turn soggy:
- Don’t skip the resting step before frying. This keeps the breading from falling off.
- Use the right oil temperature, which is medium heat, since it ensures even browning.
- Drain on a wire rack instead of paper towels to keep the bottom crispy.
- Serve immediately. Schnitzel tastes best fresh and hot!
Best Side Dishes for Chicken Schnitzel
Chicken schnitzel pairs beautifully with a variety of sides. Some favourites include:
- Potato salad – a classic, creamy pairing.
- Crispy chips – for a pub-style meal.
- Green salad – for a fresh contrast.
- Steamed vegetables – a simple, healthy side.
- Lemon wedges & mustard – for extra tang.
Common Mistakes to Avoid When Cooking Chicken Schnitzel
Even a simple dish like schnitzel can go wrong if you’re not careful. Avoid these common mistakes for the best results:
Not Flattening the Chicken
If the chicken is too thick, it won’t cook evenly. Always pound it to 1 cm thickness.
Skipping the Resting Time
Letting the breaded schnitzel sit before frying helps the crumbs stick better.
Using Too Much Oil
You only need about 1 cm of oil. Too much makes the schnitzel greasy.
Cooking on High Heat
Medium heat gives the best golden crust without burning the outside.
Final Thoughts: Cook Chicken Schnitzel Like a Pro!
Now that you know how to cook chicken schnitzel, you’ll get crispy, golden results every time. With the right techniques, even thickness, proper breading, and the best cooking method, your schnitzel will be restaurant-quality at home.
For premium Australian chicken, visit Gingin Grass Fed.
Need more tips? Contact Gingin Beef and start cooking schnitzel like a pro!
FAQs
Can I prepare schnitzel in advance?
Yes! Bread the chicken and store it in the fridge for up to 24 hours before cooking.
How do I reheat schnitzel without making it soggy?
Reheat in an oven or air fryer at 180°C (350°F) for 5-7 minutes.
Can I freeze uncooked schnitzel?
Yes! Freeze breaded schnitzels on a tray, then transfer to a bag for up to 3 months.
What breadcrumbs are best for schnitzel?
Panko breadcrumbs create a crunchier texture, while fine breadcrumbs give a smoother finish.