Chicken

Chicken Schnitzel

Name: Chicken Schnitzel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 cup almond flour; 1 cup panko breadcrumbs; 2 eggs; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil

By Nathaniel Thornbury · June 19, 2026 · Chicken

Prep20 min

Cook20 min

Total40 min

Serves4

I still remember the first time I had Chicken Schnitzel at a restaurant. The crispy exterior and juicy interior had me hooked. As a home cook, I was determined to recreate this dish in my own kitchen. After some trial and error, I finally perfected my Chicken Schnitzel recipe, and I'm excited to share it with you.

This recipe is perfect for a low-carb keto diet, as it uses almond flour and panko breadcrumbs to create a crispy coating without adding any extra carbs. The best part is that it's easy to make and can be ready in under an hour.

One of the things I love about this recipe is that it's very versatile. You can serve it with a variety of sides, such as a salad, roasted vegetables, or even a side of cauliflower rice. It's also a great option for a weeknight dinner, as it's quick and easy to prepare.

In this recipe, I'll walk you through the steps to make a delicious Chicken Schnitzel that's sure to become a staple in your kitchen. From the preparation of the chicken to the final coating and frying, I'll provide you with all the tips and tricks you need to succeed.

So, let's get started and make some delicious Chicken Schnitzel! Whether you're a seasoned cook or a beginner, this recipe is sure to please. With its crispy exterior and juicy interior, it's a dish that's sure to become a favorite.

Why You’ll Love This Recipe

This recipe is easy to make and can be ready in under an hour
It's a great option for a low-carb keto diet, as it uses almond flour and panko breadcrumbs to create a crispy coating without adding any extra carbs
The Chicken Schnitzel is crispy on the outside and juicy on the inside, making it a delicious and satisfying meal
It's a versatile recipe that can be served with a variety of sides, such as a salad, roasted vegetables, or even a side of cauliflower rice
It's a great option for a weeknight dinner, as it's quick and easy to prepare
The recipe is perfect for beginners, as it's easy to follow and requires minimal ingredients

Why This Recipe Works

The key to making a great Chicken Schnitzel is to create a crispy coating that doesn't fall off when you fry the chicken. To achieve this, I use a combination of almond flour and panko breadcrumbs. The almond flour provides a nice crunch, while the panko breadcrumbs add a light and airy texture.

Another important aspect of this recipe is the use of high-heat searing to create a crispy exterior. By heating the oil to the right temperature and not overcrowding the pan, you can achieve a nice golden-brown color on the chicken. This not only adds flavor but also helps to lock in the juices, making the chicken nice and tender.

Finally, the use of a thermometer to check the internal temperature of the chicken is crucial. This ensures that the chicken is cooked to a safe temperature, which is especially important when working with poultry.

Ingredients You’ll Need

To make this delicious Chicken Schnitzel, you'll need a few simple ingredients. The most important ingredient is, of course, the chicken. You'll want to use boneless, skinless chicken breasts for this recipe. You'll also need some almond flour, panko breadcrumbs, eggs, and seasoning.

When it comes to the seasoning, you can use a variety of herbs and spices to give the chicken some flavor. Some options include paprika, garlic powder, and onion powder. You can also add some salt and pepper to taste.

4 boneless, skinless chicken breastsYou can use either fresh or frozen chicken breasts for this recipe. If using frozen, make sure to thaw them first
1 cup almond flourAlmond flour is a great low-carb alternative to traditional flour. It provides a nice crunch and flavor to the chicken
1 cup panko breadcrumbsPanko breadcrumbs are a type of Japanese breadcrumb that is lighter and crisper than traditional breadcrumbs. They add a nice texture to the chicken
2 eggsThe eggs are used to help the almond flour and panko breadcrumbs stick to the chicken. You can beat them lightly before using
1 tsp paprikaPaprika adds a nice smoky flavor to the chicken. You can use either sweet or smoked paprika, depending on your preference
1 tsp garlic powderGarlic powder adds a nice savory flavor to the chicken. You can use either garlic powder or minced garlic, depending on your preference
1 tsp onion powderOnion powder adds a nice savory flavor to the chicken. You can use either onion powder or minced onion, depending on your preference
1/2 tsp saltSalt is used to bring out the flavors of the chicken. You can use either kosher salt or sea salt, depending on your preference
1/4 tsp black pepperBlack pepper is used to add a nice kick to the chicken. You can use either freshly ground black pepper or pre-ground black pepper, depending on your preference
2 tbsp olive oilOlive oil is used to fry the chicken. You can use either olive oil or avocado oil, depending on your preference

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerCutting boardMeasuring cups and spoonsWhisk

How to Make Chicken Schnitzel

1
Prepare the chicken by pounding it to an even thickness. This will help the chicken cook evenly and prevent it from becoming too thick in some areas
2
In a shallow dish, mix together the almond flour, panko breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper
3
In a separate dish, beat the eggs lightly. This will help the almond flour and panko breadcrumbs stick to the chicken
4
Dip each piece of chicken into the eggs, coating it completely, then roll it in the almond flour mixture to coat. Place the coated chicken on a plate or tray
5
Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. When the oil is hot, add a few pieces of the coated chicken to the skillet. Do not overcrowd the skillet
6
Fry the chicken for about 3-4 minutes on each side, or until it is golden brown and the internal temperature reaches 165 F (74 C). Use an instant-read thermometer to check the internal temperature
7
Once the chicken is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil
8
Repeat the process with the remaining chicken pieces
9
Let the chicken rest for a few minutes before serving. This will help the juices to redistribute and the chicken to stay tender
10
Serve the chicken hot and enjoy! You can serve it with a variety of sides, such as a salad, roasted vegetables, or even a side of cauliflower rice
11
If desired, garnish with chopped fresh parsley or lemon wedges

Expert Tips

Make sure to not overcrowd the skillet when frying the chicken. This can cause the oil temperature to drop, resulting in greasy or undercooked chicken
Use a thermometer to check the internal temperature of the chicken. This will ensure that the chicken is cooked to a safe temperature
Don't be afraid to experiment with different seasonings and herbs. This can add a lot of flavor to the chicken
If you want to make the chicken extra crispy, you can chill it in the refrigerator for about 30 minutes before frying. This will help the coating to set and become crisper
To make the recipe more substantial, you can serve the chicken with a side of roasted vegetables or a salad
You can also use this recipe as a base and add your own favorite ingredients, such as diced onions or bell peppers

Common Mistakes to Avoid

Not pounding the chicken to an even thickness, resulting in uneven cooking
Not using enough oil in the skillet, resulting in the chicken sticking to the pan
Overcrowding the skillet, resulting in greasy or undercooked chicken
Not using a thermometer to check the internal temperature of the chicken, resulting in undercooked or overcooked chicken
Not letting the chicken rest before serving, resulting in dry or tough chicken
Not using the right type of breadcrumbs, resulting in a coating that is too dense or too light

Variations and Substitutions

Using different types of breadcrumbs, such as panko or gluten-free breadcrumbs
Adding diced onions or bell peppers to the almond flour mixture for extra flavor
Using different seasonings, such as paprika or garlic powder, to give the chicken a unique flavor
Serving the chicken with a side of marinara sauce or ranch dressing
Using chicken thighs instead of chicken breasts for a more tender and juicy chicken
Adding some grated Parmesan cheese to the almond flour mixture for an extra burst of flavor
Using a spicy seasoning blend to give the chicken a kick

What to Serve With Chicken Schnitzel

Chicken Schnitzel is a versatile dish that can be served with a variety of sides. Some options include a salad, roasted vegetables, or even a side of cauliflower rice. You can also serve it with a side of marinara sauce or ranch dressing for dipping.

If you want to make the dish more substantial, you can serve it with a side of roasted potatoes or a green salad. You can also add some diced onions or bell peppers to the almond flour mixture for extra flavor.

Serve the Chicken Schnitzel with a side of marinara sauce or ranch dressing for dippingServe the Chicken Schnitzel with a side of roasted vegetables, such as broccoli or Brussels sproutsServe the Chicken Schnitzel with a side of cauliflower rice or a green saladServe the Chicken Schnitzel with a side of roasted potatoes or sweet potatoes

Make-Ahead, Storage, Freezing and Reheating

If you want to make the Chicken Schnitzel ahead of time, you can prepare the chicken and store it in the refrigerator for up to a day. Simply coat the chicken in the almond flour mixture and refrigerate it until you're ready to fry it.

You can also freeze the chicken after it's been coated in the almond flour mixture. Simply place the coated chicken on a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen chicken to a freezer-safe bag or container and store it in the freezer for up to 3 months.

To reheat the chicken, simply thaw it overnight in the refrigerator and then fry it in a skillet with some oil until it's crispy and golden brown. You can also reheat it in the oven by placing it on a baking sheet lined with parchment paper and baking it at 400°F (200°C) for about 15-20 minutes, or until it's crispy and golden brown.

It's also important to note that you should not refrigerate or freeze the chicken after it's been fried, as this can cause the coating to become soggy and the chicken to become dry. Instead, it's best to fry the chicken just before serving and then serve it hot.

Frequently Asked Questions

What type of breadcrumbs should I use for the Chicken Schnitzel?

You can use either panko breadcrumbs or gluten-free breadcrumbs. Panko breadcrumbs are a type of Japanese breadcrumb that is lighter and crisper than traditional breadcrumbs. Gluten-free breadcrumbs are a good option if you're gluten-intolerant or prefer a gluten-free diet

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Chicken thighs are typically more tender and juicy than chicken breasts, and they work well with the almond flour coating. Just make sure to adjust the cooking time accordingly, as chicken thighs may take a few minutes longer to cook than chicken breasts

How do I prevent the chicken from becoming too greasy?

To prevent the chicken from becoming too greasy, make sure to not overcrowd the skillet when frying the chicken. This can cause the oil temperature to drop, resulting in greasy or undercooked chicken. You should also make sure to not use too much oil in the skillet, as this can cause the chicken to become greasy

Can I make the Chicken Schnitzel ahead of time?

Yes, you can make the Chicken Schnitzel ahead of time. You can prepare the chicken and store it in the refrigerator for up to a day, or freeze it for up to 3 months. Simply coat the chicken in the almond flour mixture and refrigerate or freeze it until you're ready to fry it

What's the best way to reheat the Chicken Schnitzel?

The best way to reheat the Chicken Schnitzel is to fry it in a skillet with some oil until it's crispy and golden brown. You can also reheat it in the oven by placing it on a baking sheet lined with parchment paper and baking it at 400°F (200°C) for about 15-20 minutes, or until it's crispy and golden brown

Can I use a different type of oil for frying the chicken?

Yes, you can use a different type of oil for frying the chicken. Some good options include avocado oil, coconut oil, or grapeseed oil. Just make sure to choose an oil with a high smoke point, as this will help to prevent the oil from burning or smoking when it's heated

How do I know when the chicken is done?

To know when the chicken is done, you can use a thermometer to check the internal temperature. The internal temperature should reach 165 F (74 C) for the chicken to be cooked to a safe temperature. You can also check the chicken for doneness by cutting into it and checking if the juices run clear

Can I add some grated Parmesan cheese to the almond flour mixture?

Yes, you can add some grated Parmesan cheese to the almond flour mixture. This will give the chicken an extra burst of flavor and a nice salty taste. Just be sure to not add too much cheese, as this can cause the coating to become too dense and heavy

The Full Recipe

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