Updated on August 11th, 2025
Golden, crispy, and bursting with flavor, this German chicken schnitzel recipe is a must-try for both busy weeknights and special dinners. Tender, thin chicken breasts are coated in a light layer of seasoned flour, dipped into egg, and covered in crunchy panko breadcrumbs for that signature schnitzel crisp. A quick sear in the skillet creates a beautiful golden crust, while baking in the oven keeps the chicken juicy all the way through. Finish with a bright squeeze of lemon for the perfect balance of freshness and richness.
Why this recipe works
- Crispy, flavorful coating: The combination of panko breadcrumbs, parsley, and garlic powder gives each bite a satisfying crunch and herby aroma.
- Juicy, tender chicken: Pounding the chicken thin ensures even cooking and keeps the meat tender without drying out.
- Balanced seasoning: Nutmeg and cayenne add a subtle warmth, enhancing the overall flavor without overpowering the dish.
- Foolproof cooking method: Pan-frying followed by baking ensures a perfectly crisp crust and evenly cooked chicken every time.
Serving suggestions
- Classic sides: Serve with German potato salad, spaetzle, or buttered egg noodles for a traditional touch.
- Fresh pairing: Add a side of cucumber salad or roasted vegetables to balance the richness.
- Perfect for gatherings: Plate with lemon wedges and let guests add their own fresh squeeze at the table.
- Sauce ideas: Try pairing with mushroom gravy, creamy dill sauce, or a light pan sauce for extra flavor.
German Chicken Schnitzel Recipe
Try this German chicken schnitzel recipe made with crispy breaded chicken breasts fried to golden perfection. A simple and flavorful dinner idea.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
- 4 boneless skinless chicken breasts (pounded to about 1/2 inch thickness)
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1/4 cup milk
- 1 egg (lightly beaten)
- 1 cup panko breadcrumbs
- 2 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon garlic powder
- cooking spray
- 1 tablespoon canola oil
Instructions
- Line a baking sheet with tinfoil and spray with non-stick cooking spray. Season the chicken on both sides with salt and pepper.
- In a shallow dish add the flour with cayenne pepper and nutmeg. In another shallow dish mix and egg and milk. In a third shallow dish combine panko breadcrumbs, parsley and garlic powder.
- Dredge the chicken first in the flour mixture, then dip in the egg mixture, and then dredge in the panko mixture, shaking off any excess breadcrumbs.
- Heat a large non-stick skillet over medium-high heat. Add canola oil. Add 2 chicken breasts and cook for 2-3 minutes on each side until nicely browned. Remove from the skillet and place onto a baking sheet. Repeat with the remaining 2 chicken breasts, adding more oil as needed.
- Place into the oven and bake for 350 degrees F. for 15 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees F.).
Nutrition
- Serving Size:
- Calories: 255
- Sugar: 2.6 g
- Sodium: 313.7 mg
- Fat: 7.1 g
- Carbohydrates: 32.7 g
- Protein: 13.8 g
- Cholesterol: 67.5 mg