Pan-Fried Chicken Schnitzel

Name: Pan-Fried Chicken Schnitzel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: German & Austrian
Ingredients: 680 g Chicken breasts, boneless; 60 g All-purpose flour; 100 g Eggs; 120 g Milk; 8 g Herbs, dried; 40 g Olive oil; 120 g Lemon, fresh; 120 g Bread crumbs; 5 g Salt; 2 g Black pepper

Pan-Fried Chicken Schnitzel · ready in 30 min · 4 servings · 420 kcal per serving · easy · 10 ingredients

Golden, crisp chicken cutlets with a tender, juicy center, coated in fragrant herbs and finished with a bright squeeze of fresh lemon for a satisfying, comforting meal.

Prep: 20 min
Cook: 10 min
Total: 30 min
Serves: 4
kcal: 420
Difficulty: easy

German & Austrian Main dishes Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

680 gChicken breasts, boneless
60 gAll-purpose flour
100 gEggs
120 gMilk
8 gHerbs, dried
40 gOlive oil
120 gLemon, fresh
120 gBread crumbs
5 gSalt
2 gBlack pepper

Equipment

stovetop, chef knife, cutting board, meat mallet, mixing bowl, plate, prep bowl, serving plate, skillet, spoon, tongs, whisk

Instructions

Make egg wash
Prepare an egg wash by whisking the eggs with the milk in a shallow bowl until smooth. · 2 min
What to look for: pale and fully blended
Mix crumb coating
Combine the dried herbs with the bread crumbs in a second shallow bowl until evenly mixed. · 1 min
What to look for: herbs evenly dispersed
Pound chicken
Slice the chicken breasts in half horizontally, place between plastic wrap, and pound to an even thinness. · 8 min
What to look for: evenly thin pieces
Season chicken
Season both sides of the chicken pieces evenly with salt and freshly cracked black pepper. · 1 min
What to look for: lightly coated surface
Flour chicken
Lightly coat each chicken piece in all-purpose flour, shaking off any excess. · 2 min
What to look for: thin, dry coating
Bread chicken
Dip each floured chicken piece into the egg wash, then press into the herbed bread crumbs to coat fully. · 3 min
What to look for: fully coated with crumbs
Pan-fry schnitzel
Heat olive oil in a skillet over medium heat and pan-fry the chicken until golden on both sides. · 6 min
When it is done: Chicken reaches 74°C or 165°F internally and juices run clear.
Serve with lemon
Transfer the chicken schnitzel to plates and serve immediately with fresh lemon wedges. · 1 min
What to look for: steaming cutlets with lemon wedges

Nutrition (per serving)

kcal	420
Protein	38 g
Carbohydrates	22 g
of which sugars	2 g
Fat	20 g
of which saturated	5 g
Fibre	2 g
Sodium	520 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months

Ingredient substitutions

Chicken breasts

Turkey breast: Pound well for tenderness.
Pork loin: Classic schnitzel option.

All-purpose flour

Rice flour: Creates a lighter coating.

Eggs

Aquafaba: Whisk until foamy.

Milk

Water: Less richness but acceptable.

Herbs

Italian seasoning: Ready-made herb blend.

Olive oil

Canola oil: Neutral frying oil.