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Chicken Schnitzel

Introduction & method

A schnitzel, or escalope, is simply a very thin slice of meat coated in breadcrumbs and fried. The meat can be pretty much anything you fancy, as long as it's like a boneless steak. Chicken, turkey, veal or pork are all suitable.

Chicken Schnitzel Recipe

Prep the Chicken

Remove any skin and if the breast has a 'mini-fillet' or tenderloin attached you can cut that off and bread and cook that as is without any flattening. Carefully slice each breast horizontally. Lay a slice on a square of plastic film and fold the film over the top of the chicken. Using a tenderizing mallet or a rolling pin, bash the meat until you have flattened it to an even thickness all over, about 4mm (under a quarter of an inch).

Bread the Chicken

Lay out your production line for the breading - this is flour on a plate, the egg beaten with a little milk in a bowl, and the breardcrumbs on a plate. Coat each fillet with flour, then egg, and then the crumbs.

Cook the Schnitzels

Heat up about 5mm/quarter inch of oil in a large frying pan. When a small piece of bread sizzles in the oil, carefully lower in the schnitzels. You may need to do this in batches depending on the relative sizes of your pan and your chicken. Cook the schnitzels for 2-3 minutes each side until the breadcrumbs are golden and crispy. Drain on kitchen paper and serve with warm potato salad or spaetzle. Garnish with a lemon wedge and some parsley.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken Schnitzel on YouTube.


Ingredients & Info

 2 skinless boneless chicken breasts
 2-3 tbsp plain (AP) flour
 2-3 tbsp breadcrumbs
 1 egg


A splash of milk for the eggwash. Lemon wedge and parsley to garnish.

US Customary/Imperial

Serves 2 - 4
Prep time: 10 minutes.
Cooking time: 5 minutes.
Total time: 15 minutes.