Freezer Friendly Chicken Schnitzel

For me, chicken schnitzels are so nostalgic. I grew up watching Mum crumb her own and I remember enjoying them with homemade, thick-cut, oven-baked fries and a combination of salads (cabbage salad and bean salad were on high rotation). Now a week rarely goes by where I don’t prepare or make schnitzels for my own family. I used to be tempted by those ready-crumbed schnitzels at the supermarket but, since I came up with this recipe, I’ve never looked back! I love being in control of the ingredients, knowing exactly what’s in my schnitzels.

I use fresh, free-range chicken, good-quality breadcrumbs and olive oil for shallow-frying (although the recipe provides options for deep-frying and oven-baking as well). Super crispy on the outside, juicy and tender on the inside, these schnitzels are ideal for easy weeknight family dinners, especially as they are freezable and can be made in bulk. I know everyone is always going to love them, they’re ready in under 30 minutes, and they can be served in SO many different ways and go with almost any side! Try serving Freezer-friendly Chicken Schnitzel with anything from a simple green salad, steamed vegetables or coleslaw, to mashed potatoes, cauliflower cheese or a buttery potato gratin.

What can I serve with chicken schnitzel?

These schnitzels are so versatile that they go with a host of sides, such as:
Homemade Coleslaw
Oven Baked Crispy Potato Wedges
Fries – sweet potato or potato
Steamed corn
A simple green salad
Freezer-friendly Mashed Potatoes
Steamed or roasted vegetables
Potato Salad
Cheat’s Caesar Salad
Whole Cheesy Cauliflower Bake
Potato Gratin

What are some ways I can use chicken schnitzel leftovers?

Chicken schnitzel leftovers are perfect in a salad sandwich the next day for lunch (we love it in school lunch boxes) or heaped on a Caesar Salad. You could also try serving it sliced and heaped on top of Creamy Mushroom & Bacon Fettuccine or Easy Fried Rice.

Tips for making the best chicken schnitzel

Even thickness – To ensure the chicken cooks evenly with no patchy spots, pound the chicken to an even thickness using a mallet or rolling pin. Aim for around 1 cm (1/2 inch) thick.
Use baking paper – To aid in clean-up and to help coat your chicken without messy fingers, create a “crumbing station” using baking paper (check out the recipe for more info).
Seasoning – Seasoning the chicken with salt first, works as a dry brine and keeps the chicken juicy and tender during cooking, so do not skip this step!
Use a suitable pan – Choose a heavy-based frying pan large enough to fit the chicken without overcrowding. The heavy base will retain an even temperature, which results in an even, golden crumb.
Batch-cook – If you don’t have a large enough pan, cook the chicken in batches as overcrowding can result in uneven and soggy crumbing.

What oil is best for frying chicken schnitzel?

I have listed a few options for you in the recipe. For super crispy, golden and even crumbing, the best oil to use is a high smoke-point oil, such as canola oil, vegetable oil, rice bran oil, sunflower oil or avocado oil. A good-quality olive oil can also be used for shallow-frying and baking, although it can produce a patchy golden coating.

Watch how to make Freezer Friendly Chicken Schnitzel

What are some other similar recipes?

If you enjoyed this Freezer-friendly Chicken Schnitzel you are sure to love:
Crispy Baked Chicken Schnitzel
Crumbed Lamb Cutlets with Caper Mayonnaise
Traditional Pork Schnitzel
Pork Tonkatsu
Southern Fried Chicken Burger
Homemade Fish and Chips

Freezer-Friendly Chicken Schnitzel

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Freezer-friendly Chicken Schnitzel is the ideal weeknight family meal. This perennial favourite can be served with almost any side of your choice and is on the table in under 30 minutes.

• Total Time: 27 mins
• Yield: 4-6 1x

Ingredients

Scale 1x2x3x

• 3 large boneless, skinless chicken breasts (halved horizontally to form 6 thinner “steaks”, see note 1)
• 1 tsp sea salt flakes (or 3/4 tsp regular table salt), plus extra for seasoning
• ½ tsp cracked black pepper
• 1 ½ cups (225 g) plain (all-purpose) flour
• 4 eggs, whisked
• 3 cups (180 g) panko breadcrumbs (see note 2 if baking)
• Oil, for cooking (see recipe instructions below)

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Instructions

Prepare the schnitzels

1. Sprinkle the chicken breasts with salt and pepper. Use your hands to ensure they are coated evenly (do not skip this step if oven-baking; this is what ensures your schnitzels remain juicy during the cooking process).
2. Set up your “crumbing station”: spread the flour out on a large piece of baking paper, spread the panko breadcrumbs out on a separate large piece of baking paper and have the whisked egg ready in a large shallow bowl (see note 2 about the breadcrumbs if baking).
3. Coat the chicken, piece by piece, in the flour, shaking off the excess. Dip in the egg mixture, then press into the breadcrumbs, ensuring all sides are evenly coated. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture. Transfer the crumbed chicken to a plate.
4. Follow the instructions below for your preferred cooking method.

Deep-fry

1. Heat approximately 600 ml (20 1/2 fl oz) of a high smoke-point oil (such as canola oil, vegetable oil, rice bran oil, sunflower oil or avocado oil) over medium–high heat in a large, heavy-based, deep frying pan. Deep-frying requires the oil to be at least 1.5 cm (1/2 inch) deep and covering the base of the pan (to ensure the chicken is cooked evenly with a golden coating all over).
2. Cook the chicken in batches for 8–12 minutes or until golden brown, turning regularly. Do not overcrowd the pan; the chicken pieces shouldn’t be touching each other.
3. Transfer to a plate lined with a paper towel to drain excess oil.
4. Season with additional salt, if desired.

Shallow-fry

1. Heat ¼ cup (60 ml) of olive oil in a large, heavy-based frying pan over medium–high heat.
2. Cook the chicken in batches for 4–5 minutes on each side until golden and cooked through. Cooking using this method will result in an equally crispy crumb as when deep-frying, but the golden coating may be less even (there may be spots that are darker than others).
3. Transfer to a plate lined with a paper towel to drain excess oil.
4. Season with additional salt, if desired.

Bake

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan). Place the schnitzels on a wire rack set over a baking tray to catch any drips (this produces the best results, helping the schnitzel stay crispy but isn’t essential). Spray with olive oil and cook for 12–15 minutes or until the chicken is cooked through. (See note 2.)

Equipment

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Notes

Note 1 – Cover the chicken breast with a sheet of baking paper or plastic wrap and then, using a mallet or rolling pin, pound the chicken to an even thickness (approximately 1 cm/1/2 inch). Boneless, skinless chicken thighs can be used too (use 6–8 pieces).

 

Note 2 – Crispy, oven-baked golden chicken schnitzels are possible if you follow this tip. Preheat the oven to 220°C (425°F) (200°C/400°F fan). Arrange the 3 cups (180 g) of panko breadcrumbs on a lined baking tray and spray with olive oil. Bake for 5–8 minutes, stirring halfway until they are golden. You can skip this step, but the schnitzels will not be evenly golden. Wait until the breadcrumbs have cooled slightly before using them to coat as per the recipe.

MAKE AHEAD

How to refrigerate and freeze uncooked chicken schnitzel

Prepare the chicken schnitzel as per the recipe and refrigerate for up to 3 days or freeze for up to 2 months. Use a large container or reusable sandwich bag to freeze and line each layer of schnitzel with baking paper to stop them sticking together. That way when it’s time to cook, it’s as simple as removing the number of chicken schnitzels you require and allowing them to thaw in the fridge overnight before cooking. Once thawed, breadcrumbs may appear soft but will crisp up when fried.

Can I cook chicken schnitzel from frozen?

You can, but it’s difficult to get right! If the temperature of the oil is too hot, the outside of the chicken schnitzel will cook faster than the inside, which can result in an overcooked crumb and an undercooked inside. If pan-frying chicken schnitzel from frozen, use a medium–low heat and cook the chicken for 4–6 minutes longer than the recipe or until cooked through.

Baking can result in the chicken drying out. If baking chicken schnitzel from frozen, cook the chicken for 8–10 minutes longer than the recipe or until cooked through.

LEFTOVERS

How to store cooked chicken schnitzel

Refrigerate cooked chicken schnitzel for up to 3 days, reheat in the microwave for juiciest results (the crumbing will soften but the end result is equally delicious).

How to freeze cooked chicken schnitzel

Freeze cooked chicken schnitzels for up to 2 months. Place them in a single layer on a baking tray lined with baking paper and, once frozen, transfer them to a freezer-safe container or reusable sandwich bag. Reheat from frozen in the microwave for best results until piping hot (as above the crumbing will soften but the end result is equally delicious).

• Author: Nicole
• Prep Time: 15 mins
• Cook Time: 12 mins
• Category: Chicken, chicken schnitzel, freezer friendly chicken schnitzel
• Method: Fry, bake
• Cuisine: German, Australian, Italian, Austrian, Viennese