German Chicken Schnitzel (known as Hühnerschnitzel in German) – this delicious and easy-to-make dinner features boneless chicken breasts, coated in breadcrumbs and egg, then pan-fried to golden perfection. It’s a tasty twist on the classic Viennese schnitzel (Wiener Schnitzel). Serve it with lemon, mushroom or parsley sauce, mashed potatoes, or even slice it up and add it to a fresh salad—perfect for leftover meals.
Today, I’d like to show you how to prepare an easy and super delicious European meal – a variation of the Wiener Schnitzel made with boneless chicken breast. I usually serve it with lemon sauce or my favorite Italian Parsley olive oil sauce, alongside a vegetable side like potatoes, green beans or a salad. TRY MY RECIPE FOR FLUFFY FRENCH MASHED POTATOES.
Behind the Bites
Legend has it the well known Viennese schnitzel (Wiener Schnitzel) originated from Austria and then was introduced around the world by culinary enthusiasts and travelers. The first written recipe for the Viennese schnitzel dates back to the 19th century. It was at first considered a luxurious dish, typically served to the upper class due to the cost of veal.
The best-know theory says that Wiener Schnitzel was inspired by “Cotoletta alla Milanese,” a similar dish from Milan, Italy. According to legend, Austrian Field Marshal Joseph Radetzky brought the recipe back from Milan in the 1850s during his military campaigns, and it was then adapted to become the Wiener Schnitzel we know today. Nevertheless, Austrian food expects and historians note that a recipe for breaded veal can be found in cookbooks even a century earlier than the Milan version reached Austria.
The preparation and ingredients of Wiener Schnitzel are legally defined in Europe. This means that only schnitzel made with veal can be officially called “Wiener Schnitzel.” When it’s made with pork or chicken instead, it must be clearly labeled. In Germany, for example, you’ll often see these versions listed on restaurant menus as Schnitzel “Wiener Art”—which translates to “Viennese-style schnitzel.”
Ingredients and Substitutions
- Boneless skinless chicken breast
- Breadcrumbs
- Flour (optional, sometimes I’ll skip it)
- Seasoning: salt, black pepper, dried oregano, parmesan cheese (optional)
- Vegetable oil for frying
How to prepare German Chicken Schnitzel?
1st: Prepare the chicken by cutting lengthwise and pressing it with a kitchen hammer to be equally thin on all sizes. Season with salt and pepper.
2nd: Then coat each chicken with flour, egg and breadcrumbs and fry immediately after. Drain on kitchen paper and serve.
TIP: Always place plastic wrap over the meat before pounding it—this helps protect its texture and keeps it from tearing.
Chicken schnitzel lemon sauce:
There are a million ways to serve chicken schnitzel, but one particularly good way is with lemon-butter sauce. All you need is one (organic) lemon, 50g (1.8oz) butter, 100 ml white wine, 200 ml chicken broth and some sea salt.
How to make it: Melt butter on low heat, then while constantly stirring add the chicken broth, wine and lemon juice and sprinkle with some salt. Cook for another 5 minutes on low heat. Then serve alongside the chicken schnitzel.
German Chicken Schnitzel (Hühnerschnitzel)
Ingredients
- 500 g boneless skinless chicken breast
- 1 large egg
- 100 g breadcrumbs
- 4-5 tbsp. all purpose flour
- sea salt and black pepper to taste
- vegetable oil for frying
Instructions
- First, cut each chicken breast lengthwise to make it thinner with a sharp knife. Make smaller cuts if the chicken breast is too long.
- Place chicken cuts between plastic wrap and with a wooden kitchen hammer to pound the chicken equally thin on all sides. Sprinkle with salt and pepper and set aside.
- In 3 separate shallow bowls add beaten egg, breadcrumbs and flour. Preheat the pan with oil and coat each in 1st. flour, then egg and finally breadcrumbs. Add to frying pan immediately after.
- Finally, fry in oil on each side (on low heat) and with a lid on if needed until golden. Transfer onto kitchen paper to drain from excess oil. Serve immediately.
Notes
Nutrition
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Love German cuisine, will definitely try this!