Panko-crumbed chicken schnitzel

Panko-crumbed chicken schnitzel


6-8 pieces


  • 500g chicken breast fillet
  • 1 cup (150g) plain flour
  • 3 eggs, lightly beaten
  • 1/2 cup (125ml) milk
  • 3 cups panko breadcrumbs
  • vegetable oil for shallow frying


Step 1. Slice the chicken breast into 5mm thick slices.

Step 2. Set up a crumbing station by placing the flour, eggs mixed with milk and breadcrumbs into three shallow bowls.

Step 3. Take each piece of chicken and coat in flour, dip into egg-wash and then gently coat in panko crumbs.

Step 4. Heat oil in a frying pan over high heat and fry the chicken pieces for 3-4 minutes or until golden on both sides and cooked through. Place cooked pieces onto kitchen towel to drain excess oil.

Panko-crumbed chicken schnitzel

Serving Suggestions


  • You need a light touch with panko crumbs. You don't need to press them into the chicken, just dip and coat.
  • You can also deep-fry these in very hot oil.
  • You can find panko breadcrumbs in the Asian food section of your local supermarket.
  • You can make this schnitzel into a cheese-y Chicken parmigiana for a slight variation.
  • If you are fond of an extra crunchy schnitzel then give this Crunchy chicken schnitzel a go.
  • If you think you need a flavour boost then add some garlic like we have in this Garlic chicken schnitzel.
  • Healthy chicken schnitzel is almost a contradiction but we have managed to reduce the fat in this one.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

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