Recipe VIDEO above. Golden brown and extra crunchy schnitzel. No need to deep fry, just shallow fry it. Make schnitzel with pork, chicken, veal, beef or turkey! These are quite big - about 22 cm/ 9" long, but they are thin.
Prep time: PT10M
Cook time: PT15M
Total time: PT25M
Rating
4.95 stars (60 reviews)
Keywords
Schnitzel
Ingredients
600g / 1.2 lb boneless pork (4 steaks / boneless chops, about 150 g/5 oz each)
600g / 1.2 lb large chicken breasts (2 pieces,300g / 10 oz each)
600g / 1.2 lb veal or beef steaks (4 pieces, 150g / 5 oz each)
600g / 1.2 lb turkey breast cutlets (4 pre sliced pieces, 150g / 5 oz each)
Salt and pepper
3/4 cup flour
2 eggs
1 1/2 cups panko breadcrumbs ((Note 1))
Oil for frying ((canola, vegetable))
Categories
Mains
Cuisine
Austrian
German
Western
Steps
Chicken breast prep: cut in half horizontally to create two steaks.
Place the protein of choice on a work surface and cover with a sheet of baking paper or cling wrap. Use a rolling pin to pound to even thickness about 0.8 cm / 1/3" thick (don't pound too thin, hard to handle / might tear).
Sprinkle both sides of meat with salt and pepper.
Place flour in one dish, panko in another (or use a large tray for both like I did, see photos), and whisk eggs in a bowl.
Coat meat in flour, shake off excess. Dip into egg, shake off excess. Press into breadcrumbs, and turn, pressing to adhere, then transfer to plate. Repeat.
Heat 1.5cm / 3/5" oil in a heavy based deep skillet over medium high heat.
Dip the end of a schnitzel in to check if the oil is hot enough - it should sizzle straight away (see video).
Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.
Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining schnitzel.
Serve with lemon wedges - I usually serve schnitzel plain like this. Or see note for Mushroom Gravy recipe. Also see note for potato rosti, pictured in post.
Nutitrion
Serving Size: 149 g
Calories: 374 kcal
Reviews
Natalie on 2026-04-19 (5 stars): This was excellent! Made with chicken fillet and served with sweet potatoe fried and salad. Way better than my local pub. So crispy on the outside and moist inside! All your recipes are a hit :)
Chris H on 2026-04-08 (5 stars): Wow! Nagi, these are the most delicious schnitzels! I used chicken and as they were quite big in size and generous in thickness, I cooked them for 3.5 minutes a side. They were so crispy on the outside and juicy inside. I served them as a chicken burger on toasted turkish bread with tomato, lettuce, cucumber, swiss cheese, finely sliced spring onion, tomato relish and Kewpie mayo! They were simply delicious and a real hit. Thank you!
Michelle Spegel on 2026-02-17 (5 stars): My favourite go to, it's so easy to make. I have used chicken breast and thighs. Which ever tickles your fancy, both works. Bulk up and freeze for convenience.
Delphia on 2025-06-15 (5 stars): Made this after getting chicken fillets SO cheap. Also happened to be after we'd been to the pub & husband had this. We're never going out again apparently! This was so good. Reheated beautifully & friends raved about it after I served it as a toasted sanga, lightly grilled with cheese, added rocket before a concert last night. 5 meals so far from 2kg & still have 2 fillets left.
Basia on 2025-05-28 (5 stars): Oops. Forgot the stars.
Dina Veldhuis on 2025-03-11 (5 stars): I made chicken schnitzel for my families dinner it was delicious
Thank you for the recipe
Mike on 2024-12-01 (5 stars): Ok, you're all going to think I'm mad but I add a good heaped teaspoon of plain curry powder (Keens, Clives, etc) to the panko and get the most wonderful curried schnitzels :-)
Works really well with chicken though I wouldn't do it with pork or veal.
Just my take on this classic!
Iva on 2024-11-15 (5 stars): Turned out perfect. I love your recipes Nagi! Thank you!
Susan Holder on 2024-11-03 (5 stars): Another winning recipe. My husband loved it and the Mushroom gravy was fabulousā£ļø
jac on 2024-08-04 (5 stars): delicious! i add some onion and garlic powder to the flour mix for an extra bit of flavour
Nicky on 2024-05-22 (5 stars): I add half a teaspoon of dried mixed herbs to my panko/breadcrumb mixture. Gives it a little extra.
David M on 2024-02-16 (5 stars): Always lovely, I donāt deep fry. A little surprised you donāt use the egg/flour mix youāre suggesting for Cordon Bleu.
April on 2023-12-11 (5 stars): Literally the best snitty Iāve ever had and even the fussiest one in my family says the same! On the weekly rotation
Mel B on 2023-09-10 (5 stars): Made these for dinner tonight using the veal sizzle steaks you can get from some Woolies stores. Theyāre thin enough so no pre pounding required, just open, crumb and go.
Followed the recipe exactly (except I added about a tablespoon of good quality butter to the frying oil) and it was amazing šš¼
Served with some coleslaw and fresh lemon wedges. Absolutely delish!!
Pork Schnitzel on 2023-08-15 (5 stars): Brings back good memories from Germany... Took some tips from this recipe as well: https://healthy-protein.com/pork-tenderloin-schnitzel-recipe/
Your recipe are always so good to read..
Sharyn on 2023-03-20 (5 stars): I also added grated orange rind to the breadcrumbsā¦.delicious!
Colleen Hotchkis on 2023-01-29 (5 stars): I love all your recipes!
Really like this one but I have now started blending 2 recipes of yours together. Chicken tenders (batter)with this one. Less mess ! And the chicken tender batter is tasty. I used pork and fast fried as per this recipe ššš
