Chicken Schnitzel With Parmesan Crust
It’s hard to say no to juicy chicken breast wrapped in a crunchy parmesan and panko crust. Chicken schnitzel with parmesan crust is a cheesy twist on the classic dish. Perfect as a meal prep item for chicken salad wraps, schnitzel sandwiches, or with your favorite pasta dish such as linguine Alfredo to complete a main.
Why you’ll love this schnitzel recipe
- Quick and easy recipe: This parmesan breaded chicken can be made with 5 ingredients in 20 minutes.
- Extra crunchy: The panko and parmesan wraps the chicken in an extra crunchy savory crust. A delicious twist on a classic dish!
- Meal prep friendly: Schnitzel make a great addition to your weekly meal prep routine as you can easily turn them into quick and easy lunches and dinners such as my chicken salad wrap.
Ingredients and substitutions
- Chicken – Skinless, boneless chicken breasts work best for schnitzel but you can also use boneless chicken thighs.
- Panko – Panko breadcrumbs give the schnitzel an extra crunchy crust but you can also use regular breadcrumbs.
- Parmesan – Grated parmesan cheese adds to the crunchy crust and gives the schnitzel a delicious savory note.
See the recipe card for full information on ingredients and quantities.
Variations
Herbed schnitzel: Add dried herbs like thyme, tarragon, or oregano to the panko mixture for added flavor.
Filled schnitzel: Fill the meat with ham and cheese before breading for a classic cordon bleu.
How to make pan-fried chicken schnitzel
Step 1: Cut the chicken breasts in half lengthways. Pat the meat dry with paper towels.
Step 2: Set up a breading station with two dishes. Beat the egg in one. Combine panko, Parmesan, salt, and pepper in the other.
Step 3: Dip each chicken breast in the egg, then coat it in the panko mixture.
Step 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 sauce
- 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 is always a winner.
- Try a squeeze of fresh lemon juice or a refreshing cucumber lemon mint sauce with cold chicken schnitzel.
Recipe FAQs
Yes, you can bake the breaded chicken. Preheat your oven to 400°F (200°C), line a baking sheet with parchment paper, and bake the schnitzel for 15-20 minutes, or until fully cooked through.
Chicken can be stored in the refrigerator in an airtight container for up to 3 days after cooking.
More easy chicken recipes
For more delicious chicken dishes, check out the following recipes:
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Chicken Schnitzel With Parmesan Crust
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
- 1/8 tsp ground black pepper
- 2 tbsp olive oil
Instructions
- Cut the chicken breasts in half lengthways. 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, 1/8 tsp ground black pepper
- Dip each chicken breast 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.2 tbsp olive oil
- Cook the chicken schnitzel for 3-4 minutes per side, or until golden brown and cooked through. Place the schnitzel onto a paper towel lined plate for the excess fat to be absorbed. Serve warm or cold!
Simply delicious!