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Freezer Friendly Chicken Schnitzel

Freezer Friendly Chicken Schnitzel Recipe

Freezer-friendly, homemade chicken schnitzel is perfect for those nights when you just need to get dinner on the table fast! This is a super simple recipe that includes how to prepare and crumb chicken breast, how to cook chicken schnitzel several ways, and how to store chicken schnitzel in the freezer. I know the freezer section in the supermarket aisle can be tempting, but not only will you have the satisfaction of making your own chicken schnitzels (and knowing exactly what is in them!), but I promise these will taste so much better too!

How long can I keep chicken schnitzel in the fridge?

You can refrigerate chicken schnitzel for up to 3 days.

How long can I keep chicken schnitzel in the freezer?

You can freeze uncooked chicken schnitzel for up to 8 weeks without losing any texture or intensity of flavour. 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.  They are best cooked once completely thawed (thaw overnight in the fridge). Once thawed, the breadcrumbs may appear soft but will crisp up when fried.

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Freezer Friendly Chicken Schnitzel Recipe

Freezer-Friendly Chicken Schnitzel

  • Total Time: 27 mins
  • Yield: 4-6 1x

Ingredients

Units Scale
  • 3 large chicken breast fillets (halved horizontally to form 6 pieces—see note 1)
  • 1 tsp sea salt flakes (or 3/4 tsp regular table salt), plus extra for seasoning
  • 1/2 tsp cracked black pepper
  • 1.5 cups plain/all-purpose flour
  • 4 eggs, whisked
  • 3 cups panko breadcrumbs (see note 2 if baking)
  • Oil for cooking (see recipe instructions below)

Instructions

Prepare the schnitzels

  1. Sprinkle the chicken breast with salt and pepper. Use your hands to ensure it’s coated evenly (do not skip this step if oven-baking; this is what ensures your schnitzels remain juicy during the cooking process).
  2. Place the flour in a shallow bowl, the whisked egg in a separate shallow bowl, and the panko breadcrumbs in a third shallow bowl (see note 2 regarding panko breadcrumbs if baking).
  3. Coat the chicken piece by piece in the flour, shaking off the excess. Dip in the egg mixture and press into the breadcrumbs, ensuring all sides are evenly coated. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture.
  4. Follow the instructions below for your preferred cooking method.

Deep fry

  1. Heat approximately 600 ml/20 fl oz of a high smoke point oil (such as canola, vegetable or sunflower oil) on medium-high heat in a large, deep frying pan. Olive oil is best for shallow frying (see below). Deep frying requires the oil to be at least 1.5 cm or 3/4″ deep and covering the base of the pan (to ensure the chicken is cooked evenly with an even, golden coating).
  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 4 tbsp of olive oil on medium-high heat in a large frying pan.
  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 but less of an even golden coating (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 fan). Place the schnitzels on a wire rack (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.

Notes

Note 1 – Cover the chicken breast with a sheet of baking paper and then, using a mallet or rolling pin, pound the chicken to an even thickness (approximately 1.5 cm or 1/2″). Chicken thigh fillets can be used too; use 6-8 pieces.

 

Note 2 – Crispy, baked schnitzels are possible if you follow this tip. Preheat the oven to 220°C/425°F (200°C fan). Arrange the 3 cups 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

Refrigerate uncooked chicken schnitzel for up to 3 days and freeze for up to 2 months. You can freeze chicken schnitzel for up to 8 weeks without losing any texture or intensity of flavour. 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.  They are best cooked once completely thawed (thaw overnight in the fridge). Once thawed, the breadcrumbs may appear soft but will crisp up when fried.

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave (the coating will soften). Not suitable to freeze.

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

Keywords: chicken schnitzel, freezer friendly, crumbed chicken, breaded chicken

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Comments

  1. This is a brilliant recipe! and easy! Thanks Nicole. I did breast and thighs and I reckon the thighs are a winner! 🙂

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