Chicken Schnitzel with Creamy Cheese Sauce

Crispy golden Chicken Schnitzel with a rich, creamy cheese sauce. A guaranteed family favourite and always popular at the dinner table

Updated 4 February 2026

It’s confession time, so here I go. I usually avoid ordering Chicken Schnitzel when I’m out. Not a big deal, I know, but it sort of is when I’m writing a recipe for it.

I probably sound like a food snob right now, but I’ve had too many disappointing experiences ordering schnitzel. Too much crumb coating with barely any chicken, or it’s dry, under-seasoned or greasy.

With all that, I sometimes forget that I actually enjoy a good schnitzel. Especially when it’s made properly, or when it’s homemade.

These homemade Chicken Schnitzel are so unbelievably good that I always ask myself why I don’t make them more often.

Simple, well seasoned tenderised chicken coated in crispy golden panko breadcrumbs. What more could we ask for? Maybe Cheesy loaded fries to serve alongside.

Or hold that thought, because this one comes topped with an irresistible, rich garlic cheese sauce. To balance things out, serve it with some vegetables or a fresh Mediterranean Chickpea Salad.

However you choose to serve it, this is a definite crowd-pleaser, with both children and adults happily scoffing it down

Why you’ll love this Chicken Schnitzel

Crispy on the outside, tender on the inside

I’m not usually a fan of using chicken breast, as it tends to dry out because of its lower fat content. To keep the chicken juicy, we tenderise the chicken before coating and frying. This keeps the meat juicy while the panko coating turns golden and crisp. There’s no thick or heavy crumb here, just a light crunch that lets the chicken shine.

Not overly greasy

Using panko breadcrumbs and frying at the right temperature helps keep the schnitzel crisp rather than oily. The result is a golden coating that stays light and crunchy without absorbing excess oil.

A rich but balanced cheese sauce

The garlic, parmesan and cheddar cheese sauce adds indulgence without overwhelming the schnitzel. It’s creamy, savoury and just rich enough to make the dish feel special, while still letting the crisp coating hold its own.

A true crowd pleaser

This is one of those meals that works for everyone. Children love the crunchy chicken, and adults appreciate the flavour and texture. It’s guaranteed to disappear quickly once it hits the table.

Ingredients for Chicken Schnitzel with Creamy Cheese Sauce

Chicken Schnitzel

Boneless and skinless chicken breast

Chicken breasts are usually sold as double breasts or pre-cut into single fillets. After removing the tenderloins, you should be able to slice each breast into three thinner fillets. In Australia, many poultry shops sell pre-sliced chicken fillets specifically for making chicken schnitzel. They are a little more expensive, but you are more likely to get clean, even slices.

Panko breadcrumbs

Panko breadcrumbs are Japanese-style breadcrumbs with larger flakes than regular dried breadcrumbs. They absorb less oil during frying, which helps keep the schnitzel crisp rather than greasy. Most supermarkets stock panko in the international foods section or near regular dried breadcrumbs. You can also easily find panko at Asian grocers.

Creamy Cheesy Sauce

Tasty cheese

I used tasty cheddar cheese, but you can swap it for any good melting cheese such as Swiss, Monterey Jack, Gruyere, or other types of cheddar. If possible, grate the cheese fresh, as this helps create a smoother, creamier sauce.

Parmesan cheese

It’s also worth grating your own Parmesan rather than using pre-shredded cheese. Most store-bought shredded cheeses contain anti-caking agents, which can prevent the cheese from melting smoothly and may cause the sauce to turn grainy.

How to make Chicken Schnitzel with Creamy Cheesy Sauce

Step-by-step guide with photos

For the chicken schnitzel

1. If the chicken breasts are large and thick, slice them into three thinner pieces, or slice them in half if they are smaller. Place the chicken between baking paper or a larger freezer bag, then gently pound with a meat tenderiser until an even thickness. Season both sides with salt and pepper.

2. You’ll need three flat bowls or large plates. Lightly whisk the eggs in one bowl, place the flour in the second bowl, and the panko breadcrumbs in the third.

3. Working with one or two pieces of chicken at a time, coat the chicken in flour and shake off any excess. Dip it into the egg, again shaking off any excess, then coat it evenly in the panko breadcrumbs. Shake off any loose crumbs and place the crumbed chicken onto a plate, ready for frying.

4. Pour enough oil into a large frying pan to generously cover the base by about 1.5 cm / 0.6 in and place over medium-high heat. To test if the oil is ready, dip the end of a wooden spoon, skewer or chopstick into the oil. If it sizzles and bubbles around the wood, the oil is hot enough. You could also use a small cube of bread to test the oil in the same way.

5. Fry two pieces of chicken at a time for around 3 to 4 minutes on each side or until cooked through. Turn them a few times during cooking to achieve an even, golden colour.

For the creamy, cheesy sauce

6. In a small frying pan, melt the butter over medium heat. Add the garlic and stir for about one minute, or until fragrant. Sprinkle in the flour and whisk continuously for one minute, then slowly pour in the milk while whisking. The mixture may look clumpy at first, but this is normal. Keep whisking and it will smooth out.

7. Once smooth, add the onion powder, salt, cheddar and parmesan. Stir until the cheese has fully melted and the sauce is smooth and creamy. Taste and adjust the seasoning with extra salt or pepper if needed.

If the sauce is not used immediately, it may develop a skin. To prevent this, place cling wrap or plastic film directly onto the surface of the sauce.

Tips for perfect Chicken Schnitzel

Tenderise the chicken properly

Pounding the chicken to an even thickness helps it cook evenly and stay tender. It also prevents the outside from overcooking before the centre is done.

Season the chicken

I know this sounds obvious, but lightly season the chicken fillets on both sides. This makes a big difference to the overall flavour and avoids bland schnitzel.

Use panko breadcrumbs

Panko creates a lighter, crispier coating compared to regular breadcrumbs. It fries up golden without feeling too heavy or greasy.

Fry at the right temperature

The oil should be hot enough to sizzle as soon as the chicken goes in. If it’s too cool, the schnitzel absorbs oil. If it’s too hot, the crumb browns before the chicken cooks through.

The easiest way to test the oil is to use a wooden utensil, such as a chopstick, skewer, or the handle of a wooden spoon. Carefully place the end of the wood into the oil. If small bubbles form around it and the oil sizzles, the oil is hot enough for frying. You could also throw in a small piece of bread.

If there are no bubbles or if the oil is too cool, the schnitzel will absorb oil and turn greasy. If the oil bubbles aggressively or starts smoking, it is too hot.

Do not overcrowd the pan

Cook in batches, depending on how large your pan is, 2 to 3 fillets at a time. Overcrowding lowers the oil temperature and leads to soggy crumbs.

Rest before serving

Let the schnitzel rest briefly on a rack. This helps keep the coating crisp while any excess oil drains away.

Serving suggestions

This Chicken Schnitzel is delicious served with fries for a comforting, classic meal.

To balance the richness of the garlic, parmesan and cheddar cheese sauce, add a fresh salad, like this refreshing Orange Salad with Feta or some simple steamed or roasted vegetables on the side, like this Green Bean Salad

It works just as well for a relaxed family dinner or when you want something a little more indulgent.

Storage, reheating and freezing

Storage

Allow the chicken schnitzel to cool completely, then store in an airtight container in the fridge for up to two days. For best results, store the schnitzel and cheese sauce separately to help keep the crumb crisp.

Freezing cooked schnitzel

Allow the cooked schnitzel to cool completely. Freeze in a single layer on a tray, then transfer to an airtight container or freezer bag. Freeze for up to two months. Reheat from frozen in the oven or air fryer until hot and crisp.

Freezing uncooked crumbed schnitzel

After crumb-coating the chicken, place the uncooked schnitzel in a single layer on a tray and freeze until firm. Transfer to an airtight container or freezer bag and freeze for up to two months. Cook from frozen, allowing a little extra cooking time and ensuring the chicken has cooked through.

To reheat

Warm the schnitzel in the oven or air fryer until heated through and the coating is crisp again. Avoid reheating in the microwave, as this will soften the crumb and make it soggy.

The cheese sauce can be gently reheated on the stovetop over low heat, stirring often. Add a small splash of milk if needed to loosen the sauce.

Frequently Asked Questions

Can I air fry chicken schnitzel?

Yes, chicken schnitzel can be cooked in the air fryer. Generously spray both sides with oil and cook at 180°C / 350°F for 20 to 25 minutes or until golden and cooked through, turning halfway. The crumb will be crisp, though slightly less golden than shallow frying.

Can I prepare chicken schnitzel ahead of time?

Yes. The chicken can be crumbed ahead of time and stored covered in the fridge for up to 24 hours before cooking, making it ideal for entertaining or meal prep.

How do I know if the oil is hot enough?

Carefully place the end of a wooden spoon, chopstick, or skewer into the oil. Small bubbles forming around the wood with a gentle sizzle means the oil is hot enough for frying. No bubbles show the oil is too cool, while smoking or aggressive bubbling means it’s too hot.

Another simple way to test the oil is with a small cube of bread. Carefully drop the bread into the oil, it should sizzle immediately and turn golden within about 30 seconds. If the bread browns too quickly, the oil is too hot. If it sinks or takes longer to colour, the oil is not hot enough.

How do I know if my chicken schnitzel is cooked through?

The schnitzel is done when it is golden on the outside and the chicken is cooked through with no pink in the centre. If you’re unsure, carefully cut the chicken in half, it should be completely white throughout. You can also gently press the schnitzel, it should feel firm and spring back slightly when cooked.

For fried chicken lovers!

Nutrition Information

Nutrition information is estimated using a third-party calculator and should be used as a guide only.

Australian Measurements

All measurements on this website use Australian standard cups and spoons. For conversion details, see my Australian Cooking Measurements page.

I’d love your feedback!

If you made this recipe, please leave a star rating and comment below; it really supports my blog and helps others find the recipe. Your email address is required to comment (to prevent spam) but will not be published. If you share your dish on Instagram, don’t forget to tag me. I’d love to see it! @3catsfoodie

Cheers – Cat T