Crispy Chicken Breasts
It’s hard to say no to these juicy yet crispy chicken breasts wrapped in a crunchy parmesan and panko crust. Meal prep a batch for chicken salad wraps, schnitzel sandwiches, or serve the crispy cutlets alongside a creamy pasta dish like my Alfredo linguine.
Growing up in Germany, I’ve had my fair share of chicken schnitzel over the years. Many German bakeries sell them in rolls as schnitzel sandwiches – a popular on-the-go meal next to Currywurst of course.
7 ingredients and 20 minutes is all you need to to make a batch of these crumbed chicken breasts. You can oven-bake them but I prefer mine extra crunchy, golden, and therefore pan-fried.
For more easy chicken dinners, check out my ground chicken bolognese, ground chicken soup, and chicken potato broccoli casserole as well.
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Crispy Chicken Breasts
Ingredients
- 2 chicken breasts skinless, boneless
- 1 egg large size
- 1/2 cup panko crumbs
- 1/4 cup parmesan cheese grated
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup olive oil or other vegetable oil
Instructions
- Cut the chicken breasts in half horizontally to make cutlets. Pat dry the meat with paper towels on both sides.2 chicken breasts
- Set up a breading station with two shallow dishes. Beat the large egg in one dish. Combine the panko, grated parmesan cheese, salt, and ground black pepper in the other.1 egg, 1/2 cup panko crumbs, 1/4 cup parmesan cheese, 1/2 tsp salt, 1/4 tsp ground black pepper
- Dip each chicken cutlet in the egg mixture, then coat in the panko parmesan mixture, making sure all areas are evenly coated.
- Heat olive oil in a large skillet over medium heat.1/4 cup olive oil
- Cook the chicken schnitzel for 3-4 minutes per side, or until golden brown and cooked through. Place the breaded cutlets onto a paper towel lined plate for the excess fat to be absorbed. Serve warm or cold!
Notes
Nutrition
Ingredients and substitutions
- Chicken – You’ll need two equally-sized skinless, boneless chicken breasts. Please choose free-range if possible.
- Panko – Panko breadcrumbs give the cutlets an extra crispy crust but you can also use regular breadcrumbs.
- Parmesan – Grated parmesan cheese adds to the crunchy crust and gives the schnitzel a delicious savory, cheesy note.
Variations
Filled chicken breasts: Fill the meat with ham and cheese before breading for a classic cordon bleu.
Oven-baked chicken breasts: Preheat your oven to 400°F (200°C) fan, line a baking sheet with parchment paper, spray the breaded cutlets with olive oil, and bake them for 15-20 minutes, or until fully cooked through.
Step-by-step: pan-fried crispy chicken breasts
1: Cut the chicken breasts horizontally in half. You can flatten them further using a meat mullet or rolling pin to flatten them further and guarantee an even thickness if needed. Pat the meat dry with paper towels.
2: Set up a breading station with two dishes. Beat the egg in one. Combine panko, Parmesan, salt, and pepper in the other.
3: Dip each chicken breast in the egg, then coat it in the panko mixture. Apply a little pressure for the coating to stick to the chicken breasts.
4: Heat olive oil in a skillet over medium heat. Cook the chicken schnitzel for 3-4 minutes per side, or until golden brown and cooked through.
Chicken schnitzel sauces
- My favorite German chicken schnitzel sauce is a mushroom sour cream sauce, aka Jägersoße.
- Another popular tomato-based schnitzel sauce is Zigeunersoße in Germany, that is packed with onions, smoked paprika, and bell peppers.
- A classic creamy Alfredo sauce or creamy garlic sauce is always a good idea.
- Try a squeeze of fresh lemon juice or a refreshing cucumber lemon mint sauce with cold chicken schnitzel.
Simply delicious!