Crisp on the outside and tender inside, these ground chicken schnitzels make a comforting homemade dinner. A mix of chicken breast and thigh, onion, and garlic gives the patties plenty of flavor, golden, crunchy coating. Serve with mashed potatoes and pickles, or add a fresh salad on the side.

Yield: approximately 8–10 large schnitzels, depending on size
Prep: about 20 minutes
Chill: 20–30 minutes
Cook: about 8–10 minutes per batch

Ingredients

• 1⅓ pounds boneless, skinless chicken breast (600 g)
• ⅔ pound boneless, skinless chicken thigh (300 g)
• 1 medium onion (150 g), peeled and quartered
• ½ cup plus 2 tablespoons all-purpose flour (about 75 g)
• 2–3 garlic cloves, minced
• 1 large egg
• 1 tablespoon cornstarch
• 1–1½ teaspoons fine salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon paprika, optional
• ½ teaspoon ground turmeric, optional
• Panko breadcrumbs, as needed for coating (start with about 2 cups)
• Neutral vegetable oil, as needed for shallow frying
• Mashed potatoes and pickles, optional, for serving

Shortcut: Use about 2 pounds (900 g) ground chicken in place of the breast and thigh pieces. Finely grate or process the onion before adding it. A mixture that includes dark meat works well for tender patties.

How to Make Ground Chicken Schnitzel

1. Grind the chicken and onion. Pass the chicken breast, chicken thigh, and onion through a meat grinder. If using ready-ground chicken, combine it with finely grated or processed onion in a large bowl.
2. Mix. Add the garlic, flour, cornstarch, egg, salt, pepper, and optional paprika and turmeric. Mix thoroughly until evenly combined.
3. Chill. Cover and refrigerate for 20–30 minutes. The mixture will firm up and become easier to shape.
4. Shape thin patties. Pour panko into a wide, shallow dish. Wet your hands with water, take a portion of the chicken mixture, and form a flat schnitzel about ⅜–⅝ inch (1–1.5 cm) thick. Keep the thickness as even as possible.
5. Coat. Carefully lay the patty into the panko, turn to coat the other side, and gently press the crumbs onto both sides. Repeat with the remaining mixture.
6. Pan-fry. Heat a shallow layer of vegetable oil in a large skillet over medium heat. Cook the schnitzels in batches without crowding the pan, turning halfway through, for approximately 8–10 minutes total. Adjust the heat if the crumbs brown too quickly. Cook until the center reaches 165°F (74°C) on an instant-read thermometer inserted from the side; timing depends on thickness and pan temperature.
7. Serve. Transfer to a wire rack or paper towel-lined plate to drain briefly. Serve hot with mashed potatoes and pickles, or your favorite dinner sides.

Tips for Tender, Crispy Schnitzels

• Keep the chilling step. Cold chicken mixture sticks less and is easier to form into thin patties.
• Wet your hands. Lightly dampen them between patties rather than adding extra flour to the mixture.
• Keep the cornstarch. The small amount helps bind moisture and hold the delicate patties together.
• Press the coating gently. This helps the panko stay attached as the schnitzels cook.
• Use moderate heat. The crust should turn golden while the center cooks through. Check the internal temperature rather than judging doneness by crust color.
• Season to your taste. Paprika and turmeric are optional. A pinch of cumin is another flavor variation.
• Measure by weight when possible. US volume measurements are approximate. The panko quantity is a starting estimate; add more to the coating dish as needed.

Make Ahead and Freeze

Arrange the uncooked, breaded schnitzels in one layer on a parchment-lined tray and freeze until firm. Transfer to a freezer bag or airtight container, separating layers with parchment if needed. Label with the date.

Cook directly from frozen over medium-low heat so the coating does not brown before the center is cooked. Allow extra time beyond the fresh-cooking estimate and check that each schnitzel reaches 165°F (74°C) in the center.

Leftovers

Refrigerate cooked schnitzels in a covered container within 2 hours and use within 3–4 days. Reheat until the center reaches 165°F (74°C); an oven or air fryer helps restore the crisp coating.

Serving Ideas

Mashed potatoes and crunchy pickles make a classic, comforting plate. For a lighter side, serve with a cucumber and tomato salad, steamed vegetables, or a simple green salad.