Description
This freezer-friendly chicken schnitzel recipe delivers perfectly crispy and juicy schnitzels using either deep-frying, shallow-frying, baking, or air frying. Ideal for meal prep, these chicken schnitzels can be cooked immediately, refrigerated, or frozen for later. With simple ingredients, versatility in cooking methods, and make-ahead instructions, this is the ultimate schnitzel recipe for busy families and weeknight dinners.
Ingredients
Units
Scale
Chicken Schnitzel
- 1 kg (3-4 large) boneless, skinless chicken breasts, halved horizontally to form 6-8 thinner “steaks”
- 1 tsp sea salt flakes (or 3/4 tsp regular table salt), plus extra for seasoning
- 1/2 tsp cracked black pepper
- 1/2 cup (75 g) plain (all-purpose) flour
- 3 eggs, whisked
- 3 cups (180 g) panko breadcrumbs
- Oil, for cooking (canola, vegetable, rice bran, sunflower, avocado oil or olive oil as specified by method)
Optional for Baking
- Olive oil spray
Instructions
- Prepare the Chicken: Place the chicken breast pieces between sheets of baking paper or plastic wrap and gently pound with a mallet or rolling pin until they are an even thickness (approximately 1 cm/1/2 inch). Lightly season both sides with salt and pepper, making sure the seasoning is evenly distributed.
- Set up the Crumbing Station: Prepare three separate stations: spread the flour out on a large piece of baking paper; whisk eggs in a large shallow bowl; and spread panko breadcrumbs on another piece of baking paper. For oven-baking, see the note to pre-toast the breadcrumbs for even color.
- Crumb the Chicken: Working one piece at a time, coat each chicken steak first in flour and shake off excess. Dip in the whisked eggs until well coated, then press into the breadcrumbs, ensuring each piece is evenly coated on all sides. Transfer crumbed pieces to a plate.
- Choose Cooking Method:
Deep-frying: Heat approximately 600 ml of high smoke-point oil in a large, heavy-based, deep frying pan over medium–high heat (at least 1.5 cm deep). Fry the chicken in batches for 8–12 minutes, turning regularly, until golden brown and cooked through. Drain on a plate lined with paper towel. Do not overcrowd the pan.
Shallow-frying: Heat 1/4 cup (60 ml) olive oil in a large frying pan over medium–high heat. Cook chicken in batches for 4–5 minutes on each side until golden and cooked through. Drain on a plate lined with paper towel.
Baking: Preheat oven to 220°C (425°F) (200°C/400°F fan). Optional: Pre-toast breadcrumbs for best color. Arrange crumbed schnitzels on a wire rack set over a baking tray. Spray with olive oil and bake for 12–15 minutes, or until cooked through.
Air Frying: Preheat air fryer to 200°C (400°F) for 3 minutes. Lightly spray schnitzels with olive oil, place in a single layer, and air fry for 8–10 minutes, flipping halfway, until golden and cooked through. Air fry 1–2 minutes more for extra crispiness if needed. - Season and Serve: Sprinkle cooked schnitzels with additional salt if desired. Serve immediately, or cool and store as indicated.
Notes
- Boneless, skinless chicken thighs can be used instead of breasts; use 6–8 pieces.
- For best oven-baked results, pre-toast the breadcrumbs at 220°C for 5–8 minutes, stirring halfway, until golden. Cool slightly before using.
- Uncooked schnitzels can be refrigerated for up to 3 days or frozen for up to 2 months. Layer with baking paper to prevent sticking.
- It is challenging to cook schnitzels directly from frozen—if pan-frying, use medium-low heat and cook 4–6 minutes longer; if baking, extend cook time by 8–10 minutes, but the result can be drier.
- Leftover cooked schnitzel can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the microwave until hot.
- If breadcrumbs soften after freezing, they will crisp up again when fried.
Nutrition
- Serving Size: 1 schnitzel (~1/6th of recipe)
- Calories: 350
- Sugar: 1g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg
