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Crispy, golden panko chicken schnitzel resting on a cooling rack

Panko chicken schnitzel

Crispy and juicy panko chicken schnitzel coated in panko breadcrumbs is absolutely delicious! If you have not used panko before, now is the time!
4.86 from 7 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 people
Calories: 571kcal


  • 2 large chicken breasts about 420g/16oz
  • 2 cup panko breadcrumbs normal breadcrumbs are okay too
  • ½ cup plain flour
  • 2 eggs whisked
  • frying oil canola, sunflower or olive oil are all okay
  • salt and pepper


  • Slice chicken breasts horizontally (or pound) to about 1cm/½inch thick.
  • Season chicken with salt and pepper.
  • Pour enough oil (for shallow frying) into a skillet or heavy-based frying pan. Preheat the oil on medium-high heat. (note 1)
  • Set up a coating station - 1 shallow bowl (or deep plate) for the eggs, 1 for the panko and 1 for the flour.
  • Using a pair of tongs, coat a slice of chicken breast with flour. Shake off excess flour then dip and coat with whisked eggs. Finally, coat with panko breadcrumbs. Make sure the entire piece of chicken is completely coated by all 3 ingredients each step of the way.
  • Repeat for all chicken slices.
  • Shallow fry coated chicken pieces in 2 batches, on medium-high heat. Flipping only once. (note 2)
  • Once both sides are golden, the chicken should be done. Test by cutting a piece if not sure. If the flesh is white then it's ready.
  • Rest panko chicken schnitzel pieces on a cooling rack for 5 minutes before serving.


1. Oil for shallow frying the amount of oil required is dependent on the size of your frying pan. I used a 30cm/12inch frying pan and 1 cup of oil was sufficient for both batches. If doubling portion size then top the frying pan up with more oil after the second batch. Remember to allow time for the oil to heat up before frying third batch. Oil is hot enough when breadcrumb sizzles when dropped in oil.
2. Flip the schnitzel once only (or max twice)! If you mess with the chicken too much whilst it is frying, it'll start to release its juices. This will not only cool the pan down (hello oily stewed schnitzel), the oil will start spitting everywhere. and the chicken will lose it's juicy factor!
Serving suggestion: as is, a wedge of lemon, top with freshly grated parmesan cheese or with a creamy mushroom sauce!
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 571kcal | Carbohydrates: 22.7g | Protein: 45.5g | Fat: 32.2g | Saturated Fat: 5.2g | Cholesterol: 179mg | Potassium: 45.4mg | Fiber: 1g | Sugar: 0.8g | Calcium: 70mg | Iron: 3mg