Kidspot Kitchen

Kidspot Kitchen

Panko-crumbed chicken schnitzel recipe

This panko-crumbed chicken schnitzel is an extra crunchy version that the whole family will love. You could cut it into small fingers for toddlers or even pack it into lunch boxes.

Serving Size:

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


  • 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.