Chicken schnitzel


For this chicken schnitzel the chicken breasts are tenderised, breaded and fried until golden and crispy. But do you know what makes this schnitzel extra delicious?

30 minutes 4 people Main course
Chicken schnitzel


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  • 4 chicken breasts
  • salt and pepper to taste
  • few tablespoons of flour
  • 2 eggs
  • big handful of breadcrumbs
  • small handful of finely grated grana padano
  • big knob of butter
Chicken schnitzel ingredients
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Kitchen equipment

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  • cutting board & small knife
  • cling film
  • meat hammer or bottom of a pan
  • 3 deep plates
  • fork
  • large frying pan
  • spatula


30 minutes 4 people Main course

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Preparation – 20 minutes

Remove any excess fat and muscle from the chicken breasts. Place a piece of cling film on a chicken breast. Flatten the chicken breasts with a meat hammer or the bottom of a pan.

Sprinkle the flat chicken breasts with salt and pepper on both sides. Prepare 3 deep plates, the first plate with a few tablespoons of flour, a second with 2 beaten eggs and the third plate with breadcrumbs.

Mix a small handful of finely grated grana padano into the breadcrumbs. This is optional but gives the chicken an extra delicious flavour.

Coat the chicken breasts with flour, then with the beaten egg and then with breadcrumbs. Make sure the chicken breasts are completely covered.

Chicken schnitzel
Chicken schnitzel

Finishing the chicken schnitzel – 10 minutes

Heat a good knob of butter in a large frying pan and fry the breaded chicken breasts for a few minutes on both sides until they are golden brown. Don't fry the chicken for too long, otherwise the chicken will become too dry.

Serve with potatoes and broccoli, for example, enjoy!

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