Panko Chicken Schnitzel

Panko Chicken Schnitzel is a delicious and easy meal that will be on the table in under 30 minutes.

A simple, family-favourite made using boneless and skinless chicken breasts coated with panko bread crumbs and parmesan cheese, then pan-fried until golden and crispy.

Serve with your choice of salad or vegetables – why not try it tonight!

This crispy pan-fried chicken recipe is perfect for busy weeknights, or when you have friends over and want a tasty yet effortless dinner.

With just a few ingredients, you’ll have this chicken dish on the table in no time!

If you are looking for some more delicious dinner ideas to serve your family, t’s plenty to choose from. Try my Slow Cooker Beef Stroganoff, Chicken Parma Balls, my Beef Patty Burgers, or one of the many other simple dinner ideas!

Why You’re Going To Love This Recipe

Easy to make – this panko crusted chicken schnitzel requires only a handful of ingredients and can be ready in under 30 minutes.
Crispy and delicious – panko breadcrumbs give the chicken a golden, crispy coating that pairs perfectly with the parmesan cheese and garlic powder for a mouth-watering flavour bomb!
Kid-friendly – the crispy breadcrumbs on the chicken make these schnitzels a popular family meal that the kids will love!
Customisable – this recipe can be served as a simple main dish with salad or vegetables, or serve it on top of rice or your favourite pasta, or even sliced in a wrap (great if you have leftovers!) You can also customise the flavours by adding dried herbs and spices, such as Italian seasoning or paprika, to the panko crumb mix.
Versatile – this panko breaded chicken recipe can be fried, baked, or air-fried, depending on what suits you best.

What You Need

Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

Chicken breasts – boneless and skinless.
Plain flour – also known as all-purpose flour.
Eggs – lightly whisked.
Panko crumbs – you can also use regular breadcrumbs but panko crumbs will give the crunchiest, crispiest result!
Parmesan cheese – finely grated. For maximum flavour, I like to grate this fresh from a block of parmesan – it doesn’t have the ‘anti-caking’ agents that store bought grated parmesan has, and often works out cheaper per gram too.
Garlic powder.
Salt and pepper – to season.
Vegetable oil – for frying. Alternatively you can use canola oil for a neutral flavour too. Vegetable oil, canola oil, sunflower oil and extra light olive oil are all ideal for shallow-frying, as they have a high smoke point. This means you can heat the oil to high temperatures without burning it and spoiling your food.

Equipment Required

No fancy equipment is required to make this delicious panko chicken recipe!

You will need:

Sharp knife – to slice the chicken breasts with.
Rolling pin – to flatten the fillets slightly.
Mixing bowls – for flour, egg and panko crumbs.
Large frying pan.

Step By Step Instructions

Crispy, crunchy chicken schnitzels are always a treat, and these panko crumbed schnitzels with parmesan make a simple family dinner a hit!

Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 – Prep The Chicken

Slice each chicken breast in half to make four fillets.

Place the chicken fillets on a flat surface and cover with baking paper.

Use a rolling pin (or another heavy object) to press down and flatten each piece until they reach a uniform thickness of about 1.5 cm.

Step 2 – Flour The Chicken

Spread the flour onto a plate. Coat each piece of chicken in the flour, tapping off any excess flour before transferring them to another plate.

Step 3 – Dredge The Chicken With Egg

Beat the eggs in a bowl and dip each piece of chicken into the egg mixture. Let any excess egg drip off before transferring chicken fillets to your plate again.

Step 4 – Crumb The Chicken

Combine the panko breadcrumbs, grated parmesan cheese, garlic powder, salt and pepper together in a bowl.

Press each piece of chicken into the panko crumb mixture, coating both sides evenly.

Step 5 – Fry And Serve

Heat a large, deep frying pan with vegetable oil (approximately 1-2 cm deep) over high heat.

TIP: The oil is ready when a wooden spoon placed in the centre causes small bubbles to form around it.

Fry the panko-crumbed chicken pieces for 2-3 minutes on each side or until golden and fully cooked through.

Transfer to a paper towel to absorb any excess oil.

Serve immediately.

Expert Tips

Add your own flavours to this panko chicken recipe, like dried herbs, Italian seasoning, or paprika to the panko crumb mix.
For a gluten-free option, use panko crumbs that have been made from gluten-free bread or use gluten-free bread crumbs. Substitute the flour for gluten-free flour.
Make sure to use freshly grated parmesan cheese for maximum flavour! Pre-grated cheese does not give the same fresh parmesan flavour and contains ‘anti-caking’ agents. It often works out more expensive per gram than fresh parmesan too!
You can also bake the chicken in the oven instead of frying it. Simply preheat your oven to 200°C (400°F) and bake for 15 minutes on each side or until the internal temperature reaches 165 degrees F.
If you have an air fryer, you can air fry the panko chicken at 190°C (375°F) for 8 minutes per side or until the internal temperature reaches 165 degrees F.
Store leftovers in the fridge for up to 2 days.
Freeze leftover chicken for up to 1 month. Defrost in the fridge overnight and then reheat.
Serve with a side salad, vegetables, rice or pasta, or sliced in a wrap!

FAQs

How do you get panko crumbs to stick to chicken?

First, coat each piece of chicken in the flour and then gently shake off any excess. Next, dip the chicken into the egg wash, allow the excess to drip off, and then place it onto the panko crumbs.
Gently press down on the crumbs to make them stick, then turn over and repeat on the other side.

What’s the difference between breaded chicken and chicken schnitzel?

Chicken schnitzel is essentially the same as a breaded chicken fillet. Here in Australia, chicken schnitzel is the more commonly used term.

What’s the best oil to use when frying panko crumbed chicken fillets?

Vegetable oil or canola oil are suitable for shallow frying and both have a neutral flavour which means the oil does not overpower the food.
Vegetable oil, canola oil, sunflower oil and extra light olive oil are all ideal for shallow-frying, as they have a high smoke point. This means you can heat the oil to high temperatures without burning it and spoiling your food

Chicken is often an inexpensive family meal and this Crispy Panko Chicken makes a popular and simple meal with loads of serving options!

Here are a few of my most popular dinner recipes:

Panko Chicken Schnitzel is a delicious and easy meal that will be on the table in under 30 minutes.

Course: Dinner
Cuisine: Chicken, western
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 serves
Calories: 407kcal

Ingredients

500 g chicken breasts 2 chicken breasts (skinless)
75 g (½ cup) plain flour
2 eggs lightly whisked
90 g (1 and ½ cups) panko crumbs
75 g (¾ cup) parmesan cheese finely grated
1 tsp garlic powder
salt and pepper
vegetable oil for frying

Instructions

Slice the chicken breasts in half (to create 4 thin flat pieces).
Place the 4 chicken pieces onto a flat board and cover with a sheet of baking paper. Use a rolling pin (or heavy object) to press down and flatten the chicken pieces. (until they’re approximately 1.5cm thick).
Place the plain flour onto a plate. Press the chicken pieces into the flour and shake off any excess.
Whisk the eggs in bowl and dip the chicken into the egg mixture. Allow the excess egg mixture to drip off. Place on a plate again.
Mix the panko breadcrumbs, grated parmesan cheese, garlic powder, salt and pepper together and spread onto a flat plate. Press the chicken pieces into the panko crumb mixture on each side.
Place a large, deep frying pan with vegetable oil (approximately 1-2 cm deep) over high heat. The oil is ready when you place a wooden spoon in the centre (it should make small bubbles around the wooden spoon).
Cook the panko crumbed chicken pieces for 2-3 minutes on either side or until golden and cooked through.
Place onto a paper towel to drain any excess oil. Serve immediately.

Notes

RECIPE NOTES & TIPS

Add your own flavours to this panko chicken recipe, like dried herbs, Italian seasoning or paprika mixed with the panko crumbs.
For a gluten-free option, use panko crumbs that have been made with gluten-free bread or use gluten-free bread crumbs. Substitute the plain flour for gluten-free flour.
Make sure you use freshly grated parmesan – pre-grated cheese does not give the same fresh parmesan flavour and contains ‘anti-caking’ agents. It often works out more expensive per gram than fresh parmesan too!
You can also bake the chicken in the oven instead of frying it. Simply preheat your oven to 200°C (400°F) and bake for 15 minutes on each side or until the internal temperature reaches 165 degrees F.
If you have an air fryer, you can air fry the panko chicken at 190°C (375°F) for 8 minutes per side or until the internal temperature reaches 165 degrees F.
Serve with a side salad, vegetables, rice or pasta, or in a wrap.
Store leftovers in the fridge for up to 2 days.
Freeze leftover cooked chicken schnitzels for up to 1 month. Defrost in the fridge overnight and then reheat.

Recipe by CookGoodRecipes.com

Nutrition

Panko Chicken Schnitzel
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Why You’re Going To Love This Recipe

What You Need

Equipment Required