Chicken Schnitzel coated with breadcrumbs and sesame seeds for dinner tonight.
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📕 What is Schnitzel?
A Schnitzel is a boneless thin-cut breaded piece of meat (aka escalope).
The original Schnitzel is the Vienna veal, Wiener Schnitzel. The Schnitzel in West Austria and South Germany is prepared with pork meat.
Chicken Schnitzel is sometimes also called the Israeli schnitzel, the middle eastern schnitzel, or the Jewish schnitzel. It resembles the Italian Chicken Piccata and the Japanese Chicken Katsu.
Chicken Schnitzel is very uncommon in Europe because turkey Schnitzel is preferred there.
That said a Schnitzel can also be unbreaded, such as the classic Jägerschnitzel.
To avoid confusion, breaded meat stuffed with ham and cheese is known as a Cordon Bleu. Chicken Cordon Bleu is popular in the US and Filipin, an authentic Cordon Bleu is made with veal.
🔪 How to make Chicken Schnitzel?
Chicken Schnitzel consists of layers before it is cooked perfectly golden.
I have outlined the steps for you, that way you have an overview. The detailed recipe with ingredients is located at the bottom of the post.
Step 1
Cut boneless chicken breasts into two thin cutlets.
Step 2
Prepare 3 shallow plates or trays.
The first one with seasoned flour, second with scrambled egg and third with bread crumbs with sesame seeds.
Drag chicken first through the flour then coat with the scrambled egg and last with the breadcrumbs.
Step 3
Heat up pan with oil and cook Schnitzel both sides golden and crispy.
📜 Variations
Instead of breadcrumbs, use panko flakes. They absorb less oil.
You can use toasted sesame seeds too add deeper flavors.
Use zaatar seasoning instead of sesame seeds. Zaatar already contains sesame seeds
Make it spicy by adding chili flakes to the coating.
I didn't pound the chicken with a meat mallet in this recipe but you can do that if you want it extra thin.
To make baked chicken Schnitzel, place on a sheet pan lined with parchment paper and drizzle with oil. Bake breaded chicken breast at 350 Fahrenheit/ 180 Celsius golden crispy.
🍴 Serving
Chicken Schnitzel with sesame seeds is really great with garbanzo beans hummus a small salad and fries. That's the Israeli way to serve it.
You can serve it the way one would serve a wiener schnitzel too, with parsley potatoes and lingonberry jam or ketchup and mayo.
A horseradish or a mustard sauce are great with this Chicken Schnitzel too.
You can also prepare a Chicken Schnitzel Sandwich by adding lettuce leaves and mustard to your meat roll sandwich.
Or cut the cooked Schnitzel into stripes and serve it with a green salad and a yogurt herb dressing.
🍱 Storing
You can keep leftovers in the fridge in an airtight container for up to 2 days.
Warm it up in the oven or in a pan with some butter or oil.
To meal prep, coat the Schnitzel as per instructions but don't cook it.
Keep it in the fridge to cook in the coming days.
Or place on a flat sheet pan without the schnitzel touching each other, and freeze hard. Take out when frozen and place it into a freezer-friendly container.
Use frozen meat within 2-3 months.
To thaw, keep in fridge overnight and pan fry as per instructions.
Or place into the oven frozen hard with some oil drizzled over it and bake at 350 Fahrenheit/ 180 Celsius until crispy golden.
📖 Recipe
Easy Chicken Schnitzel Recipe
Ingredients
- 2 large Chicken Breast boneless
- 2 Tablespoons All Purpose Flour
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper Ground
- 1 Egg
- 6 Tablespoons Bread Crumbs
- 1-2 Tablespoons Sesame Seeds
- 2 Tablespoons Oil or Butter
Instructions
- Slice chicken breasts lengthwise into cutlet pieces.
- Prepare 3 shallow plates or trays. Mix into the first container the flour, the salt and black pepper.
- Scramble the egg in the second container.
- Combine sesame seeds and breadcrumbs in the third container.
- Drag naked Schnitzel through the seasoned flour, and then coat with the egg and at last with the breadcrumbs sesame blend. Keep aside on a tray.
- Heat up large frying pan with oil or butter and wait for it to get hot. Keep a medium-high setting. Test if it's right by dropping a breadcrumb piece into the pan. It should sizzle.
- Shallow fry chicken schnitzel on both sides golden crispy. Keep on medium to high heat and don't over crown pan. I keep about 2-3 in one pan.
- Serve hot with a side of your choice.
I LOVE Israeli, well, anything, but in this case shnitzel! I love sesame seeds on everything.
I love the sound of serving with lingonberry jam. Thanks for the recipe!
Your Chicken Schnitzel looks so moist and delicious, my mum used to do this with pork chops when I was a kid:-)
Oh yes, I love schnitzel too! Deeeeelish!
Jane x
Mmm I'm loving the look of this! I'll have to make this recipe when I get home - I think my family will love it!
Love this education about schnitzel, and love the recipe, too! Thank you for sharing.
I've had schnitzel in Vienna and it was delicious. Looking forward to making your version
I would love to try Schnitzel.with lingonberry jam. Any other suggestion you have? Going to try this out. Thank you.:) In India we call them chicken cutlets. 😀
Hummus is another popular serving suggestion 🙂
nice recipe.looks yummy and nice representation.
Thank you so much for this great recipe 🙂
Surely gonna try this one.
Schnitzel is one of those comfort foods that are fried and that surprisingly, I adore! Mom used to make it with veal (pork for me, as I didn't eat veal in those days) and she would soak the veal in milk overnight. In Hungary, we just give a good squeeze of lemon on top. My mouth is watering as I comment. Rizzy bizzy (white rice with green peas) was a common side with of course, vinegar cucumbers.
I love schnitzel! And I love how you've cooked it with chicken. I quite often cook it with chicken as it's something the family loves. I always coat the meat in flour first and then the egg and then the crumbs because like you say, it covers the meat like a blanket. I haven't tried it with that jam you've mentioned - must see if it's available here in Oz xx
My mother use to make this with chicken all of the time. It's fast, easy, and delicious! Yours look quite perfect!
Those look so delicious!! We call them 'chicken cutlets' in Kolkata, and are they are one of the most favorite of Bengal fast foods. I never knew these were as famous in Austria as well! Is it possible that it somehow came from Austria and the Bengalis couldn't pronounce 'schnitzel' and called them cutlets instead? Something to pinder over surely. Learn something new everyday. Your post made me so nostalgic!!
A lovely schnitzel recipe, we are always making it at my place because my brother loves it 😀
Cheers
Choc Chip Uru
I want to give this type of breaded chicken a try. 🙂 Looks great. 🙂
Mmmmm, I have never made schnitzel but now I desperately want to! Yum Helene, it looks great
Janie x
So comforting! I love chicken schnitzel 🙂
I had no idea there was unbreaded schnitzel! I always thought schnitzel was just simply Schnitzel! Love all your information with this recipe - your schnitzel looks mouthwatering - love the recommendation to eat it with ligonberry jam!
I usually pound my chicken when I make schnitzel with it. Veal is wonderfully tender, but chicken has more flavor, IMO. And pork even more so. Great schnitzel lesson! Love the idea of adding sesame seeds -- I'm so going to try that!
Schnitzel looks wonderful
I've never sliced the chicken for schnitzel, always pounded it to be an even thickness. I'm going to go out and slice one for dinner tonight. 🙂
I saw schnitzel once in a food program but never thought it would be so easy to make it. It sounds so delicious and the texture sounds wonderful.
I actually prefer chicken over veal. Your schnitzel looks perfect.