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
- Hot buttered 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 lunchboxes) 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 (½ inch) thick.
- Use baking (parchment) 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 (rapeseed) 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.
What else can I use as a binder for the crumb if I have an egg allergy?
Use any of the following as the “dip” after flouring and before breadcrumbs. Season your binder with a pinch of salt/pepper.
How to use :
Flour → dip in chosen binder → press into breadcrumbs. Rest for 10 minutes on a rack before cooking so the crumb sets.
- Aquafaba (chickpea water) – ¾ cup (750 ml) per 1 kg (2 lb 4 oz) of chicken. Whisk until lightly foamy. Great adhesion, neutral taste.
- Buttermilk – ¾ cup (750 ml). Tenderises and helps crumbs stick.
- Greek yoghurt + water – ½ cup (125 g) of yoghurt + 2–3 tablespoons of water to thin. Ultra-juicy.
- Mayonnaise + water – ½ cup (125 g) of mayo + 2 tablespoons of water. Top browning and cling.
- Milk + dijon mustard – ½ cup (125 ml) of milk + 2 teaspoons dijon mustard. Light, savoury binder.
- Cornflour (cornstarch) slurry (GF) – 2 tablespoons of cornflour + 6 tablespoons of water. Crisp finish, very neutral.
Watch how to make Freezer-friendly Chicken Schnitzel
If you enjoyed Freezer-friendly Chicken Schnitzel, I think you’ll love:
Crispy Baked Chicken Schnitzel Recipe
Crumbed Lamb Cutlets with Caper Mayonnaise Recipe
Traditional Pork Schnitzel Recipe
Pork Tonkatsu Recipe
Southern Fried Chicken Burger Recipe
Homemade Fish and Chips Recipe
Freezer-friendly Chicken Schnitzel
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Ingredients
- 1 kg 2 lb 4 oz/3–4 large boneless, skinless chicken breasts (halved horizontally to form 6–8 thinner steaks, see note 1)
- 1 tsp sea salt flakes or ¾ tsp regular table salt, plus extra for seasoning
- ½ tsp freshly cracked black pepper
- ½ cup 75 g plain (all-purpose) flour
- 3 eggs whisked
- 3 cups 180 g panko breadcrumbs (see note 2 if baking)
- Oil for cooking (see recipe instructions below)
Equipment
Instructions
- Prepare the schnitzels – 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).
- 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 (parchment) paper and have the whisked egg ready in a large shallow bowl (see note 2 about the breadcrumbs if baking).
- 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.
- Choose your cooking method – Follow the instructions below for your preferred cooking method.
- To deep-fry your schnitzels – Heat approximately 600 ml (20½ fl oz) of a high smoke-point oil (such as canola/rapeseed 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 (½ inch) deep and covering the base of the pan (to ensure the chicken is cooked evenly with a golden coating all over).
- 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.
- Transfer to a plate lined with a paper towel to drain excess oil.
- To shallow-fry your schnitzels – Heat ¼ cup (60 ml) of olive oil in a large, heavy-based frying pan over medium–high heat.
- 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).
- Transfer to a plate lined with a paper towel to drain excess oil.
- To oven-bake your schnitzels – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- 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.)
- To air fry your schnitzels – Preheat the air fryer to 200°C (400°F) for 3 minutes.
- Lightly spray both sides of the schnitzels with olive oil (this helps with browning).
- Arrange the schnitzels in a single layer in the air fryer basket. Do not overcrowd – cook in batches if necessary.
- Cook for 8–10 minutes, flipping halfway through, until golden brown and cooked through. Check and air fry for 1–2 minutes for extra crispiness.
- Serve – Season with additional salt, if desired, then serve.
jeff says:
Schnitzels are F***ing delicious
Nicole says:
Haha! Fantastic to hear! Nic
bridgetbrasser says:
This is a brilliant recipe! and easy! Thanks Nicole. I did breast and thighs and I reckon the thighs are a winner! 🙂