Golden crispy on the outside & tender inside, these Chicken Schnitzels are beyond delicious! Even better served with a creamy, cheese sauce!
A very cheesy classic
It’s confession time…so here I go. I avoid ordering Chicken Schnitzel when I’m out. Not a biggie, I know, but it sort of is if I’m writing a recipe on it!
I most probably sound like a food snob right now, but I had too many terrible experiences when ordering Chicken Schnitzel. There’s too much crumb coating with a sliver of chicken, or it’s too dry, under-seasoned or greasy.
With all this, I sometimes forget that I actually enjoy having Chicken Schnitzel! Especially if they’re quality ones or when they’re homemade.
These homemade Chicken Schnitzel are so unbelievably good, so good that I always ask myself why I don’t make these more often! Simple, well-seasoned tenderised chicken in crispy golden panko breadcrumbs. What more could we ask for? What about some indulgent creamy cheese sauce to serve it with?
These schnitzels are great on their own, but they’re even better served with garlic and cheese sauce with melted parmesan and cheddar. All we need are some fries, salad or veggies! A definite crowd-pleaser, as most children and adults would scoff this down.
More mouthwatering chicken recipes to try:
Filipino Chicken Adobo
Creamy Tuscan Chicken
Easy Butter Chicken
Chicken with Garlic Bread Stuffing
Ingredients for Chicken Schnitzel with Creamy Cheese Sauce
FOR THE CHICKEN SCHNITZEL
Boneless and skinless chicken breast – My chicken breasts were large and already cut into a single breast. They were also very thick, so after removing the tenderloin, I made 3 slices from them. Some specialised poultry shops sell thinly sliced chicken breast that’s perfect for making schnitzel, but they’re a little more expensive.
Panko breadcrumbs are Japanese-style breadcrumbs. They have larger flakes than regular dried breadcrumbs and absorb less oil, leaving food crispy after frying. Supermarkets usually stock Panko in the international section. You could also get them at an Asian grocer.
FOR THE CREAMY CHEESY SAUCE
Tasty Cheese – I used Tasty cheddar cheese, but you could swap Tasty for any type of melting cheese, such as Swiss, Monterey Jack, Gruyere and all kinds of cheddar. If possible, freshly grate the cheese as this will make for a smoother sauce.
Parmesan cheese – It’s worth the effort to grate your own parmesan cheese rather than buying store-bought shredded cheese. Most pre-shredded cheese contains anti-caking agents, which may not melt properly when heated and this may make the sauce grainy.
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How to make Chicken Schnitzel with Creamy Cheesy Sauce
Step-by-step guide with photos
FOR THE CHICKEN SCHNITZEL
If the breasts are large and thick, slice them into 3 slices horizontally, or otherwise just slice them in half. Place a clean cloth or a large freezer bag over the chicken and pound them with a meat tenderiser. Season both sides of the chicken with salt and pepper.
You’ll need 3 flat bowls or large plates sides. In one bowl, lightly whisk the eggs together. Place flour in the second bowl, and panko breadcrumbs in the last bowl.
Working 1 or 2 pieces of chicken pieces at a time, place chicken in the flour, then shake off any excess. Dip the floured chicken into the egg, then shake off any excess. Cover the chicken all over in panko breadcrumbs, then shake off any excess. Pile the crumbed chicken on a plate for frying.
Pour enough oil to generously cover the base of a large frying pan by approximately 1.5cm and place over medium-high heat. Use a wooden object such as a chopstick, skewer or spoon to test the oil. Place the wooden object in the oil, and if the oil sizzles and bubble around it, then it’s hot enough to fry.
Fry 2 pieces of chicken at a time, for around 3-4 minutes on each side. I like to turn them a few times so they get a nice, even golden colour.
FOR THE CREAMY CHEESY SAUCE
In a small frying pan, melt the butter over medium heat. Add in the garlic and stir quickly for a minute or until fragrant. Place in the flour and whisk quickly for a minute, then slowly pour in the milk whilst continuing to whisk quickly. The mixture will first look clumpy, but this is okay. Just keep stirring and it’ll eventually smooth out.
Once the mixture is smooth, add the onion powder, salt, cheddar and parmesan cheese. Stir until the cheese has melted, and the sauce is smooth. Have a taste, and add more salt or pepper to your liking if needed. If not used immediately, the sauce will develop a skin, to help prevent this, place clingfilm (plastic wrap) directly over the entire surface of the sauce.
Leftovers – Allow the Chicken Schnitzel to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 days. When frozen, they’ll keep for 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Chicken Schnitzel with Creamy Cheesy Sauce
Ingredients
- 1 kg chicken breast (boneless & skinless) (NOTE 1)
- salt and pepper to season
- 1 cup plain (all purpose) flour
- 2 eggs
- 3 cup panko breadcrumbs (NOTE 2)
- vegetable oil for frying (or canola)
FOR THE CHEESE SAUCE
- 40 gm unsalted butter
- 2 garlic cloves (minced)
- 2 tbsp plain (all purpose) flour
- 1¼ cup milk (full cream/whole milk)
- 1 tsp onion powder
- ½ tsp salt
- ¾ cup freshly grated cheddar cheese (NOTE 3)
- ¼ cup freshly grated parmesan cheese (NOTE 4)
- salt and pepper to taste
Instructions
- If the breasts are large and thick, slice them into 3 slices horizontally, or otherwise just slice them in half. Place a clean cloth or a large freezer bag over the chicken and pound them with a meat tenderiser. Season both sides of the chicken with salt and pepper.
- You'll need 3 flat bowls or large plates sides. In one bowl, lightly whisk the eggs together. Place flour in the second bowl, and panko breadcrumbs in the last bowl. Working 1 or 2 pieces of chicken pieces at a time, place chicken in the flour, then shake off any excess. Dip the floured chicken into the egg, then shake off any excess. Cover the chicken all over in panko breadcrumbs, then shake off any excess. Pile the crumbed chicken on a plate for frying.
- Pour enough oil to generously cover the base of a large frying pan by approximately 1.5cm and place over medium-high heat. Use a wooden object such as a chopstick, skewer or spoon to test the oil. Place the wooden object in the oil, and if the oil sizzles and bubble around it, then it's hot enough to fry.Fry 2 pieces of chicken at a time, for around 3-4 minutes on each side. I like to turn them a few times so they get a nice, even golden colour.
- For the cheese sauce – In a small frying pan, melt the butter over medium heat. Add in the garlic and stir quickly for a minute or until fragrant. Place in the flour and whisk quickly for a minute, then slowly pour in the milk whilst continuing to whisk quickly. The mixture will first look clumpy, but this is okay. Just keep stirring and it'll eventually smooth out.
- Once the mixture is smooth, add the onion powder, salt, cheddar and parmesan cheese. Stir until the cheese has melted, and the sauce is smooth. Have a taste, and add more salt or pepper to your liking if needed. If not used immediately, the sauce will develop a skin, to help prevent this, place clingfilm (plastic wrap) directly over the entire surface of the sauce.
