Crispy, golden brown, and lightly seasoned, this pan fried Chicken Schnitzel is a quick and delicious dinner the whole family will enjoy!A GERMAN INSPIRED DINNER RECIPEI think every country has their version of a fried chicken cutlet. This Chicken Schnitzel is the German version of a fried Chicken Cutlet. It is incredibly simple to make, doesnt require a ton of time, and doesnt require a ton of different seasoning. But, thats typical of traditional Chicken Schnitzels, theyre arent meant to be heavily seasoned. These thin chicken breasts are versatile and go with a variety of different sides, making them an easy go-to dinner recipe!FREQUENTLY ASKED QUESTIONS:What should I serve with Chicken Schnitzel? Typically you see Chicken Schnitzel served with Spaetzle (soft egg noodles). Its also good with a light salad, German Potato Salad, Warm Bacon Potato Salad, Sauerkraut, Mashed Potatoes Baked Potatoes, Creamy Cucumber Salad, Green Beans, Fried Potatoes, or Cole Slaw. Can I make Air Fryer Chicken Schnitzel? Sure, I would follow this recipe and instead of frying them, you can pop them in the Air Fryer instead. Id suggest using my cooking instructions from my Air Fryer Chicken Cutlets. Can I bake the Chicken Schnitzel instead of frying? Yes, for a healthier option, you can bake the schnitzel. Please keep in mind, it wont come out as crispy though. Place the breaded chicken on a wire rack over a baking sheet and spray lightly with cooking spray. Bake in a preheated 425F oven for about 15 minutes or until the chicken is cooked through and the coating is crispy. How can I prevent the breading from falling off while cooking? Make sure to press the breadcrumb mixture firmly onto the chicken after dipping it in the egg. Allow the breaded chicken to sit for about 5-10 minutes before frying. This helps the coating stick better and set up. Also, dont overcrowd the pan when frying. It ends up steaming the chicken rather than frying and the breading will come off. Can I make these with homemade bread crumbs? Certainly. You can use homemade bread crumbs when making Chicken Schnitzel. You can also switch out the type of breadcrumbs like using panko. Can I make this Chicken Schnitzel gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs or crushed gluten-free cereal for a crispy coating. How do I store, reheat, and freeze Chicken Schnitzel? Chicken Schnitzel should be stored in an airtight container in the refrigerator for up to 3 days.To Reheat: Reheat in a skillet over medium heat until crisp again.To Freeze: Freeze in a single layer wrapped in foil or in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge before reheating. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)boneless, skinless chicken breasts Additionally, boneless, skinless chicken thighs can be used. But if you choose to use them, youll need to pound the meat thin.all-purpose floursalt, pepper, garlic powder these types of cutlets do not have a ton of seasoning in them. You can absolutely go crazy and add as much seasoning as you like but the typical German Schnitzel is only seasoned with salt and pepper. I did decide to go with Italian breadcrumbs and additional garlic powder but most of the times, you will find authentic schnitzel only seasoned with salt and powder.large eggswaterItalian breadcrumbs panko can be used instead of breadcrumbs for alighter, crispier texture.vegetable oil for frying. Canola oil or another light oil can be used for frying. Peanut oil is a great oil for frying but can be more expensive.HOW TO MAKE CHICKEN SCHNITZEL:Cut each chicken breast in half horizontally to make a total of 4 thin pieces. Place each chicken piece inside a gallon-sized zip-top bag (leave the bag unzipped for air to escape) Use a meat mallet, rolling pin, or heavy skillet to pound the chicken to an even 1/4-inch thickness.Set up a breading station with three shallow dishes: In the first dish, combine flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In the second dish, whisk together eggs and water. In the third dish, mix breadcrumbs with garlic powder, the remaining 1 teaspoon salt, and 1/4 teaspoon pepper.Dredge each chicken piece first in the flour mixture, shaking off excess. Dip in the egg mixture, letting excess drip off. Finally, coat thoroughly with the breadcrumb mixture, pressing gently to adhere.Heat oil in a large skillet over medium-high heat until shimmering. Cook chicken pieces until golden brown and crisp, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan.Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges for squeezing over the schnitzel, if desired.CRAVING MORE RECIPES?German Potato SaladHomemade SauerkrautQuick SauerkrautParmesan Crusted ChickenChicken Fried ChickenMalibu ChickenSouthern Fried ChickenAir Fryer Chicken CutletsChicken Fried Steak PrintChicken SchnitzelTender, thin cuts of chicken pan fried in oil to get a crispy coating with minimal seasonings needed. Course Dinner, Main CourseCuisine American, GermanPrep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutesServings 4Calories 632kcalAuthor Brandie SkibinskiIngredients2 boneless, skinless chicken breasts cup all-purpose flour1 teaspoon salt (divided use) teaspoon black pepper (divided use)2 large eggs1 Tablespoon water1 cups Italian breadcrumbs (panko breadcrumbs can be used) teaspoon garlic powder cup vegetable oil, for fryinglemon wedges (for serving, optional)InstructionsCut each chicken breast in half horizontally to make a total of 4 thin pieces. Place each chicken piece inside a gallon-sized zip-top bag (leave the bag unzipped for air to escape) Use a meat mallet, rolling pin, or heavy skillet to pound the chicken to an even 1/4-inch thickness. Set up a breading station with three shallow dishes: In the first dish, combine 1/2 cup all-purpose flour with flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In the second dish, whisk together 2 large eggs and 1 Tablespoon water. In the third dish, mix 1 1/2 cups Italian breadcrumbs with 1/2 teaspoon garlic powder 1 teaspoon salt, and 1/4 teaspoon pepper. Dredge each chicken piece first in the flour mixture, shaking off excess. Dip in the egg mixture, letting excess drip off. Finally, coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Heat about 1/2 cup vegetable oil, for frying oil in a large skillet over medium-high heat until shimmering (depending on how large your skillet is, you may need to add a bit more oil.)Cook chicken pieces until golden brown and crisp, about 3-4 minutes per side (until the internal temperature of the chicken reaches 165F degrees.) Work in batches if necessary to avoid overcrowding the pan. If you overcrowd the pan, the chicken will steam and not get crispy and the breading will come off. Transfer to a paper towel-lined plate to drain excess oil.Serve immediately with lemon wedges for squeezing over the schnitzel, if desired. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 632kcal | Carbohydrates: 43g | Protein: 35g | Fat: 35g | Sodium: 1636mg | Fiber: 3g | Sugar: 3g