Freezer Friendly Chicken Schnitzel
- 900g chicken breast fillets (this is roughly 4 small or 3 large chicken breasts, how to prepare them is below)
- 4 eggs whisked
- 1.5 cups flour
- 3 cups breadcrumbs
- Salt to season
- Oil for shallow frying (a high smoke point oil like Canola or Rice Bran oil)
- Your favourite side to serve – I served with coleslaw, corn and lime wedges.
Depending on the size of your chicken breast and assuming you prepare as per the recipe instructions below, you should be left with approximately 9 chicken schnitzels (this is based on 3 large chicken breasts being used).
How to cut chicken breast into schnitzels
- Remove tenderloin from chicken breast (it’s the part that is a little detached from the chicken breast). Cut the remaining chicken breast in half lengthways. You should be left with 3 pieces per chicken breast.
- Lay the chicken on a flat surface (a chopping board is best). Using a mallet or rolling pin, flatten each piece of chicken so that it’s even – aim for a 1-1.5 cm thickness (it does not need to be perfect, a little thicker is okay too). To make this step less messy, I like to cover the chicken pieces with a sheet of baking paper before flattening.
How to prepare chicken schnitzel
- You will need a flat work surface. Place the flour in a large dish and the panko breadcrumbs in another, or you can use baking paper to make clean up a breeze! (See picture below for reference).
- Whisk eggs in a large shallow bowl (like the below picture).
- Coat the chicken in the flour shaking off the excess. Dip the chicken in the egg shaking off the excess. Press the chicken into the breadcrumbs, turn and repeat on the other side. Repeat this process for each piece. I don’t season at this point, I find I need less salt if I season after cooking. If you are freezing, you can freeze at this point (see instructions below).
How to cook chicken schnitzel
- Heat oil on medium heat in a large skillet (it needs to be at least 1.5cm deep in order to shallow fry).
- Cook chicken schnitzels for 8-12 minutes or until golden and brown turning regularly. Do not overcrowd the pan, the chicken pieces should not be touching, cook in batches if you need to.
- Transfer to a plate lined with paper towel to drain excess oil.
- Season with a sprinkle of salt, serve with coleslaw and corn, or try these incredible potatoes.
Can you freeze chicken schnitzel?
Yes! You can freeze chicken schnitzel. I like to use a large container to freeze and line each layer of schnitzel with baking paper to stop them sticking together. That way when it’s time to cook, it’s as simple as removing the number of chicken schnitzels you require. You can freeze chicken schnitzel for between 4-6 weeks without losing any texture or intensity of flavour. They are best cooked once completely thawed (I thaw overnight in the fridge). Once thawed the breadcrumbs may appear soft but will crisp up when fried.
Can you cook chicken schnitzel from frozen?
Yes. You can cook chicken schnitzel from frozen but there is a but. Using the shallow frying method above, you need to keep the heat low to ensure the chicken cooks all the way through, otherwise you will be left with a charred outside and raw centre. This option does not yield super juicy chicken, It’s much better to thaw the chicken schnitzel completely before cooking. Alternatively, the best way to enjoy chicken schnitzel cooked from frozen is by oven baking it. Simply preheat your oven to 200c fan forced, drizzle a baking dish with 2 tbsp of olive oil and add the frozen chicken schnitzel. Drizzle another 2 tbsp of olive oil on top. Cook for 20 minutes turning half way. The results will not be as crispy but it will still result in a succulent inside and crunchy outside.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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