Chicken schnitzel with creamy lemon sauce makes a perfect fall weeknight dinner or main dish for your autumn dinner parties and celebrations.
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This post is all about how to make the best chicken schnitzel with a creamy lemon sauce.
There’s something about fall that makes us crave comfort food—especially dishes that are crispy, golden, and bursting with flavor. Enter chicken schnitzel: the ultimate in cozy, delicious cooking. The best part? This delicious dish is easy to make, too!
Chicken schnitzel is a simple yet satisfying dish, with a perfect balance of tender chicken inside and a crunchy, flavorful, golden coating on the outside.
Here we’ll explore how to make the best chicken schnitzel ever, from choosing the right seasonings to frying it up just right. Get ready to turn your kitchen into an Oktoberfest worthy feast!
In This Post:
- What is Chicken Schnitzel?
- Why You’ll Love This Recipe
- Chicken Schnitzel Ingredients
- How to Make Chicken Schnitzel
- Storing Leftover Chicken Schnitzel
- Ways to Use Leftover Chicken Schnitzel
- Best Chicken Schnitzel Side Dishes
- Recipe: Chicken Schnitzel with Creamy Lemon Sauce
What is Chicken Schnitzel?
Chicken schnitzel is the perfect fall dinner because it’s the kind of dish that warms you from the inside out. It’s a dish made by taking chicken breasts, pounding them thin, and then coating them in seasoned breadcrumbs before frying them to crispy, golden perfection.
Think of chicken schnitzel as a more flavorful, homemade version of chicken tenders, with a rich, satisfying crunch on the outside and juicy, tender chicken on the inside. It’s simple, delicious, and perfect for those cozy evenings when you want something warm and comforting.
Chicken schnitzel is hearty enough to satisfy, but not too heavy, making it ideal for those cozy, transitional evenings that happen in the fall. Pair chicken schnitzel with delicious side dishes like braised red cabbage, garlicky spaetzle, or simple arugula salad.
Speaking of side dishes, chicken schnitzel pairs beautifully with all the best fall sides, like roasted veggies or a warm potato salad, turning dinner into a comforting, satisfying meal that just feels right for the season.
Why You’ll Love This Recipe: Chicken Schnitzel
This chicken schnitzel recipe is a hit for anyone who loves comfort food with a bit of savory crunch and fresh, tangy flavor. It’s perfect for those who enjoy simple yet satisfying meals that don’t require a ton of time or fancy ingredients.
Whether you’re cooking for yourself, your family, or a group of friends, this chicken schnitzel recipe is sure to impress. And yes, it’s absolutely great for a weeknight dinner!
The whole process—from pounding the chicken to frying it up—can be done in under 30 minutes, making it an easy go to meal when you want something delicious without spending all evening in the kitchen.
Plus, chicken schnitzel versatile enough to pair with whatever sides you have on hand, making it a weeknight winner every time.
Kids will love this chicken schnitzel recipe because it’s got that irresistible crispy coating that’s super satisfying to bite into, plus the chicken inside is tender and juicy—basically, everything a kid enjoys in a meal. It’s like an upgraded, homemade version of their favorite chicken tenders, but with way more flavor.
The best part is, it’s not too spicy or complicated, so even picky eaters are likely to devour it. Pair chicken schnitzel with some fun dipping sauces or their favorite sides, and you’ve got a kid approved dinner that’s sure to become a family favorite.
Finally, leftover chicken schnitzel makes a versatile ingredient to use for making everything from sandwiches and wraps to pasta and salads. You’ll how easy it is to make chicken schnitzel that can be used for many delicious meals.
Chicken Schnitzel Ingredients
Here’s a breakdown of the ingredients that you’ll need to whip up this delicious chicken schnitzel with lemon sauce recipe. With these ingredients handy, you’ll be all set to create a schnitzel dinner that’s sure to impress your family and friends.
- Chicken Breasts. You’ll need four boneless, skinless chicken breasts. These are the star of the show, and pounding them thin (to about ¼ inch thickness) helps to ensure that they cook quickly and evenly while staying super moist and tender.
- Flour. Just a cup of all purpose flour is all you need for the first step in breading the chicken breasts. The flour helps the egg and breadcrumbs stick to the chicken perfectly.
- Eggs. Two large eggs, lightly beaten, create the glue that binds the seasoned bread crumbs to the chicken.
- Bread Crumbs. Panko breadcrumbs give your chicken schnitzel coating extra crunch—about two cups should do the trick. If you want to add a bit more flavor, mix in half a cup of grated Parmesan cheese. The cheese also melts and helps to hold the crust together.
- Herbs and Spices. This is where the magic happens! You’ll need paprika, garlic powder, onion powder, and a pinch of ground mustard and thyme to season up the breadcrumbs. These dried herbs spices take the flavor of the chicken schnitzel from good to absolutely mouthwatering.
- Vegetable Oil or Clarified Butter. You’ll need about half a cup of vegetable oil or clarified butter to fry the chicken schnitzel in. Clarified butter gives the schnitzel a rich, nutty flavor, while vegetable oil is a solid choice if you want to keep things simple.
- Lemon. Fresh lemons are key for adding flavor. You’ll need freshly squeezed lemon juice and grated lemon zest to make the creamy lemon sauce, plus extra lemon wedges for serving. The bright, tangy flavor of lemon cuts through the richness of the cream sauce and breaded schnitzel beautifully.
- Chicken Broth and Heavy Cream. These two ingredients form the base of the creamy lemon sauce. Chicken broth adds depth, while the heavy cream makes the texture of the sauce silky and luscious.
- Butter and Flour. You’ll use these to make a quick roux to thicken up the sauce. Buttery roux thickens everything up nicely and gives the sauce that perfect, velvety texture.
- Parsley. Fresh parsley adds a pop of color and a touch of herby freshness to the finished dish, making the chicken schnitzel with creamy lemon sauce look as good as it tastes.
How to Make Chicken Schnitzel with Creamy Lemon Sauce
Fall is here, and there’s nothing like enjoying the warmth of a crispy, golden chicken schnitzel dinner to celebrate the season. Chicken schnitzel is quick and easy to make, so it makes a perfect weeknight dinner. Add the lemon sauce, and you have a delicious main dish that is also perfect for special occasions.
To make chicken schnitzel, start by preparing the chicken breasts. Place each chicken breast between sheets of plastic wrap (you can also place them inside a large freezer bag), and pound the chicken breasts until they are nice and thin—about a quarter (¼) inch thick in height.
Pounding the chicken breasts thin not only helps them cook evenly, but it also helps to keep them juicy since thinner chicken breasts usually require less cooking time. Add a good sprinkle of salt and pepper on both sides of each chicken breast, and then they’re ready for the next step.
Set up a breading station to coat the chicken in flour, egg, and seasoned bread crumbs to make a crispy, golden. Line up three breading pans or shallow dishes. Fill one pan with flour, another with beaten eggs, and the last one with a mix of Panko breadcrumbs, a bit of Parmesan, and spices like paprika, garlic powder, onion powder, and a touch of ground mustard and ground thyme. The seasoning takes the flavor of the chicken schnitzel to the next level.
Dredge each chicken breast in the flour, then dip it in the egg, and then coat it in the seasoned breadcrumbs, gently pressing the chicken breast into the bread crumbs so that the bread crumbs will stick.
Now it’s time to cook the chicken. Heat up some cooking oil or clarified butter in a skillet over medium high heat. Place the breaded chicken breasts in the skillet, and cook until each side is perfectly golden brown and crispy, about 3 to 4 minutes per side or until the chicken is fully cooked, having reached an internal temperature of 165°F.
After the chicken breasts are done, let them rest on a paper towel to drain off any excess oil.
While the chicken schnitzel is resting, whip up a quick, creamy lemon sauce to drizzle over the schnitzel. Start by making a simple roux with butter and flour, then slowly whisk in chicken broth and cream until the sauce thickens up.
A splash of fresh lemon juice, some lemon zest, and a sprinkle of salt and pepper help to bring it all together. This sauce is so good that you could practically eat it with a spoon.
Once the chicken schnitzel is on the plate to serve, drizzle the creamy lemon sauce over it and garnish with chopped fresh parsley and a lemon wedge. Chicken schnitzel with creamy lemon sauce offers a perfect blend of crispy, tender textures and tangy flavor—just what you’ll crave on a cool fall evening.
How to Store / Freeze Leftover Chicken Schnitzel
When it comes to storing leftover chicken schnitzel, it’s best to keep things simple so it stays crispy and delicious for the next round.
First, make sure the chicken schnitzel is completely cooled to avoid having the breading turn soggy. Then, layer the pieces of schnitzel between sheets of parchment paper and stack them in a food storage bag or in an airtight container.
This way, the chicken schnitzels don’t stick together. You can store leftover chicken schnitzel in the refrigerator for up to 3 days, and when you’re ready to reheat, just pop it in the oven at 350°F for about 8 to 10 minutes or until it’s warmed through and crispy again.
You may wonder can you freeze cooked chicken schnitzel? Yes, you can totally freeze cooked chicken schnitzel!
After it cools, wrap each piece of chicken schnitzel tightly in plastic wrap, then pop them into a freezer safe bag or food storage container. Chicken schnitzel should keep well in the freezer for up to 2 months.
When you’re ready to enjoy it again, let the chicken schnitzel thaw in the refrigerator overnight, then reheat the schnitzel in the oven just like you would with refrigerated leftovers.
Freezing chicken schnitzel is a great way to make sure you have a quick, homemade meal that’s ready to go whenever you need it! Use leftover chicken schnitzel as a main dish or make chicken schnitzel sandwiches for a delicious lunch or dinner.
Ways to Use Leftover Chicken Schnitzel
Leftover chicken schnitzel is like a little gift from your past self—it’s so versatile and easy to repurpose into something new and delicious. One of the ways to use it is to slice it up and toss it into a salad. Think of a hearty fall salad with mixed greens, roasted veggies, and a tangy vinaigrette. The crispy schnitzel adds the perfect crunch.
Another great idea is to turn leftover schnitzel into a chicken schnitzel sandwich. Grab some crusty bread or a soft roll, slather on some mayo or Dijon mustard, add your favorite toppings like lettuce, tomato, and pickles, and you’ve got a seriously satisfying lunch.
If you’re in the mood for something a little different, then cut the chicken schnitzel into strips and use it as a protein packed topping for a cozy bowl of chicken and pasta or use sliced chicken schnitzel in a chicken tortilla wrap with some fresh veggies and a drizzle of lemon sauce or yogurt dressing. There are so many fun ways to make the most of those tasty leftovers!
The Best Chicken Schnitzel Side Dishes
When it comes to side dishes for chicken schnitzel, it’s fun to lean into some cozy, comforting options that complement the crispy, golden chicken. A warm potato salad with a tangy mustard vinaigrette is always a winner—it’s hearty and has that perfect balance of flavors.
Another favorite is braised red cabbage, which brings a sweet and sour element that pairs beautifully with the schnitzel.
If you’re preference is for something lighter, a simple arugula salad with lemon and shaved Parmesan adds a fresh, peppery contrast. Spinach salad and autumn harvest salad also make great side dishes for chicken schnitzel.
And of course, you can’t go wrong with buttery, garlicky spaetzle or roasted root vegetables, which just scream fall comfort. Together, these sides help to turn a chicken schnitzel dinner into a full on autumn feast!
Recipe: Chicken Schnitzel with Creamy Lemon Sauce
Chicken Schnitzel with Creamy Lemon Sauce
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 cup all purpose flour
- 2 large eggs lightly beaten
- 2 cups bread crumbs
- ½ cup grated Parmesan cheese optional
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground mustard
- ¼ teaspoon ground thyme
- ½ cup vegetable oil or clarified butter for frying
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tablespoon freshly squeezed lemon juice or to taste
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap or place them in a large freezer bag in batches. Use a meat pounder to pound the chicken breasts to an even thickness of about 1/4 inch each.
- Season the chicken: Season the chicken breasts with salt and pepper on both sides.
- Set up the breading station: Arrange three breading pans or shallow dishes in a row to set up a breading station. In a mixing bowl, whisk together the bread crumbs, grated Parmesan cheese (optional), paprika, garlic powder, onion powder, ground mustard, and ground thyme.
- Pour the all purpose flour in the first pan or dish. This will be the first step for breading the chicken schnitzel. Next, place the eggs in the second dish. Finally, add the bread crumb mixture to the third breading pan or shallow dish.
- Bread the chicken: Dredge each chicken breast in the flour, then shake off the excess flour. Next, dip the floured chicken breast into the beaten eggs, and then let the excess drip off.
- Next, coat the chicken with the seasoned breadcrumb mixture in the third breading pan or dish, pressing gently to ensure each chicken breast receives an even coating.
- Fry the chicken schnitzel: Heat cooking oil or clarified butter in a large skillet over medium high heat. Add the breaded chicken breasts to the skillet and cook for 3 to 4 minutes per side or until the chicken is golden brown and crispy, and fully cooked, having reached an internal temperature of 165°F.
- Place the cooked chicken schnitzels on a paper towel lined plate to drain any excess oil from cooking.
- Prepare the lemon sauce: First, make a roux. Melt the butter in a small saucepan over medium heat. Once the butter is melted, add the flour and whisk continuously for about 1 to 2 minutes until the flour and butter mixture is golden brown.
- Whisk: Slowly whisk in the chicken broth, continuing to stir until the mixture is smooth and begins to thicken.
- Once the sauce has thickened, whisk in the heavy cream, and cook the lemon sauce for another 2 to 3 minutes until it thickens slightly.
- Stir in lemon: Stir in the lemon juice and lemon zest, then season the sauce with salt and pepper to taste. Cook over low heat for another minute to allow the flavors to meld, whisking constantly.
- Remove from heat: Remove the creamy lemon sauce from heat. If the sauce is too thick, you can thin it out with a little more chicken broth or cream. Garnish the lemon sauce with chopped fresh parsley.
- Serve: Plate the chicken schnitzel, and drizzle the creamy lemon sauce over the top. Garnish with lemon wedges and chopped fresh parsley. Serve the chicken schnitzel immediately with your choice of sides.
This post was all about how to make chicken schnitzel.
Credits
- Featured photos by bhofack2 via Canva.com
- Photos and images are for illustration purposes only.