Chicken Breast Schnitzel

Golden, crisp chicken breast schnitzel with a seasoned panko crumb, pan-fried until crunchy on the outside and tender inside. Serve it with a fresh side and a squeeze of lemon for a simple family dinner.

Golden chicken schnitzel has always had a place at the family table because it feels generous without being complicated. The crisp panko crumb, flaky salt and squeeze of lemon make it bright and satisfying, while the chicken stays tender inside. Served with something fresh and green alongside, it turns a weeknight dinner into one the whole family looks forward to.

Prep: 20 min · Cook: 15 min · Serves: 4 · Cuisine: Australian · Category: Chicken

Ingredients

Chicken Breast Schnitzel

• 2 large chicken breasts
• ½ cup plain flour
• 1 tsp sea salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sweet paprika
• ¼ tsp cracked black pepper
• 2 eggs
• 1 tbsp milk
• 2 cups panko breadcrumbs
• ½ cup finely grated parmesan
• 2–3 tbsp olive oil, for frying
• 30g butter, for frying
• Flaky sea salt, to finish
• Fresh parsley leaves, to finish
• Lemon wedges, to serve

Method

1. Slice each chicken breast horizontally through the middle to make 4 thinner pieces. Place between sheets of baking paper and gently pound to an even thickness.
2. Place the flour, sea salt, garlic powder, onion powder, paprika and pepper in a shallow bowl and mix well.
3. Whisk the eggs and milk together in a second shallow bowl.
4. Place the panko breadcrumbs and parmesan in a third shallow bowl.
5. Coat each piece of chicken in the seasoned flour, shaking off the excess. Dip into the egg mixture, then press firmly into the panko crumbs until well coated on both sides.
6. Heat 1 tablespoon olive oil and a little butter in a large frying pan over medium heat.
7. Cook the schnitzels in batches for 3 to 4 minutes each side, adding more oil and butter as needed, until deeply golden and cooked through.
8. Transfer to a wire rack and sprinkle lightly with flaky sea salt.
9. Serve with parsley leaves and lemon wedges.

Serving Suggestion

Serve with Lemon Herb Couscous and Garlic Chilli Lemon Broccolini for a fresh, balanced dinner. A simple green salad or roasted potatoes also work well alongside the crisp chicken.

Storage Notes

Store leftover schnitzel in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until hot and crisp again.

Notes

Pounding the chicken to an even thickness helps it cook quickly and keeps the breast tender.

Panko breadcrumbs give a lighter, crunchier crumb than fine dried breadcrumbs.

A mix of olive oil and butter gives good colour and flavour without the butter burning too quickly.

These freeze well uncooked: crumb the chicken, freeze in a single layer, then fry straight from frozen, adding an extra minute or two per side.

Add the flaky salt while the schnitzel is still hot so it settles into the crumb.

The Grace Table Tip

Keep the cooked schnitzels on a wire rack instead of a plate while you finish the batch. This stops steam from softening the crumb and keeps the coating crisp for serving.