Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well—just pound them flat to ensure even cooking. You might not be able to pound them out as thin as you can with chicken breast, so the cooking time will increase!

Can I bake the schnitzel instead of frying?

Yes, you can opt to make this chicken schnitzel recipe in the oven, though it won’t be quite as crispy. Bake at 425°F on a wire rack over a sheet pan for 18–22 minutes, flipping halfway.

What oil is best for frying?

Avocado oil is ideal for its high smoke point and neutral flavor, but any neutral oil (like vegetable or canola) will work.

Crispy Chicken Schnitzel with Crunchy Salad – A Family Favorite

Chicken Schnitzel with Crunchy Salad

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Chicken schnitzel is one of those foolproof dinners that never gets old—crispy, golden, and packed with flavor. Paired with a fresh, crunchy salad, it’s a go-to meal that’s simple to make and seriously satisfying.

Author: Anca Toderic
Yield: 4 servings 1x

Ingredients

Scale

For the chicken:

4 boneless, skinless chicken breasts
4 garlic cloves, minced
A handful of fresh parsley, minced
½ tsp Salt + pepper
1 tsp paprika
1tbs water

Dredging station:

1 cup All-purpose flour, seasoned with salt and pepper
2 eggs, beaten with salt, pepper, and a pinch of paprika
2/3 cup panko breadcrumbs
2/3 cup regular breadcrumbs
A little more parsley, salt + pepper mixed into the crumbs

For frying:

Avocado Oil

For the salad:

Romaine lettuce, chopped
Cucumber, sliced
Red onion, thinly sliced
Scallions, chopped
Cherry tomatoes, halved
Red cabbage, very thinly sliced

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Instructions

Slice each chicken breast in half lengthwise to create thinner cutlets. Place between parchment or plastic wrap and pound to about ¼ -inch thickness.

Chicken breast pounded out into a thin piece.

2. In a small bowl, mix together garlic, parsley, salt, pepper, paprika, and a splash of water to make a loose paste. Smear this all over the chicken — like a quick marinade. Let it sit for at least 15 minutes, or leave it up to 8 hours in the fridge. Your call.

Thin pieces of chicken coated in seasoning in a bowl.

3. Set up a dredging station with three shallow bowls or plates:

- One with all-purpose flour seasoned with salt and pepper
- One with beaten eggs (plus salt, pepper, and a pinch of paprika)
- One with panko + regular breadcrumbs + a bit of parsley + seasoning

Overhead shot of the breading ingredients in shallow bowls.

4. Dredge each piece of chicken in flour, then dip into the eggs, then press into the breadcrumb mixture. Make sure every inch is coated.

Breading the chicken fillet in flour, egg, and breadcrumbs. Four breaded chicken fillets on a wire wrack before cooking.

5. Heat a generous layer of oil in a large skillet over medium-high heat until shimmering. Fry the chicken in batches, 3–4 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate or a wire rack.

Frying the chicken schnitzel in a pan with oil.

6. Toss the salad ingredients together in a big bowl.

7. Serve the schnitzel hot with the crunchy salad on the side. Want to dress it up? Use your favorite vinaigrette or creamy dressing — but our go-to is this creamy blue cheese dressing.

Sliced chicken schnitzel on a wooden cutting board. Chicken schnitzel served on top of bed of salad.

Notes

Yes, there’s paprika. That’s the Eastern European in me. It’s my default spice, and I love it. But if it’s not your thing, skip it. The schnitzel will still be very much worth it.

One quick note on breadcrumbs: I like mixing panko and regular. Panko alone gives you great crunch, but it doesn’t always stick to every inch of the chicken — especially those thinner edges. Mixing in regular breadcrumbs means full coverage and crispiness, which is exactly what you want.

Find it online: https://thebuttertable.com/chicken-schnitzel/