Ingredients
- 1 kg (3-4 large) boneless, skinless chicken breasts (halved horizontally to form 6–8 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
- ½ cups (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)
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 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.
- Follow the instructions below for your preferred cooking method.
Deep-fry
- 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).
- 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.
- Season with additional salt, if desired.
Shallow-fry
- 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.
- Season with additional salt, if desired.
Bake
- 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.) Season with additional salt, if desired.
Air fry
- 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. Season with additional salt, if desired.
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).
- 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