There’s no hiding the fact that I love a chicken cutlet. Crispy pan-fried and panko coated chicken is the perfect base for any meal or honestly just really good all on its own. I’ve done plenty of versions before like my Chicken Cutlets With Arugula and Pomelo Salad, or the Chicken Cutlets With Frisée, Fennel and Grape Salad and a pretty classic Philly Chicken Cutlet Sandwich. All great uses of a perfect crispy cutlet.
This Sesame Crusted Chicken Schnitzel is slightly switched up from the classic, using lots of sesame seeds in the panko coating. The chicken is pounded super thin, breaded with a mix of panko and plenty of those sesame seeds, and fried until super crispy. The sesame adds a nutty, toasty flavor that makes this schnitzel stand out from the usual chicken cutlet.
To serve it up I topped it with a radicchio and endive salad that’s crunchy, slightly bitter, a little sweet, with just the right amount of acid to balance everything out. It is a great combo. But you could most certainly keep it simple and pair this with some arugula, a few shaving of Parmesan and a wedge of lemon for a simple twist on a classic chicken Milanese. Ok, onto the recipe below…
There’s no hiding the fact that I love a chicken cutlet. Crispy pan-fried and panko coated chicken is the perfect base for any meal or honestly just really good all on its own.
Ingredients for This Recipe
For The Chicken Schnitzel:
- 2 chicken breasts, butterflied and pounded thin (you’ll have 4 cutlets)
- 2 eggs, beaten
- 3/4 cups flour
- 2 cups panko breadcrumbs
- 1/2 cups sesame seeds
- Olive oil, for frying
- Salt (plus optional flaky salt to finish)
To Serve:
How to Make Sesame Crusted Chicken Schnitzel (Step-by-Step)
- Prep the Chicken Schnitzel
Butterfly and pound each chicken breast to about 1/4 – 1/2 inch thick. Season both sides generously with salt. - Set up Your Breading Station
Place the flour in one shallow dish or tray, beaten eggs in a second, and mix the panko and sesame seeds in a third. - Bread The Cutlets
Dredge each cutlet in flour, coating all sides and shaking off any excess. Dip into the beaten eggs, then press firmly into the panko and sesame to ensure an even, well-coated cutlet. - Pan-fry The Schnitzel
Heat a generous layer of olive oil in a large skillet over medium to medium-high heat. Fry the cutlets until golden brown, crispy, and cooked through. They will take about 3–4 minutes on the first side and 2–3 minutes on the second, but the cooking time will vary slightly depending on the thickness of your cutlets. If you need to, use a thermometer and make sure they are at least 165°F (73°C) in the center. - Season with Salt and Keep Warm
Transfer the schnitzel to a wire rack, season immediately with salt (flaky salt is great here), and keep warm in a 275°F (135°C) oven while you finish frying the remaining cutlets. - Serve it up!
Top with Radicchio and Endive Salad or serve with any fresh salad you like (I included some of my favorites below and in the recipe card notes). A simple wedge of lemon on the side is also excellent.
What to Serve With Chicken Schnitzel
This Sesame Crusted Chicken Schnitzel can be paired with anything you want really. I like it with a crunchy, acidic salad. Here are a few of my favorites:
- Radicchio and Endive Salad – Bitter, bright, acidic, and the perfect contrast to the nutty sesame crust.
- Sicilian Fennel and Orange Salad – This salad is a classic Italian citrus salad featuring fresh fennel, blood orange, olives, and walnuts.
- Cantaloupe Salad With Cucumber and Feta – A refreshing cantaloupe salad with cucumber and feta is the perfect sweet and salty salad.
- Classic Caesar Salad – Crispy cutlet and a classic Caesar salad is the ultimate combo.
- Arugula , Parmesan and Lemon – A classic chicken Milanese-style combo that always works.
- Arugula Salad with Parmesan, Pine Nuts and Pomelo – Peppery arugula, tangy pomelo, nutty pine nuts, and salty Parmesan make the perfect pair with this crispy chicken schnitzel.
- Cucumber and Tomato Salad – Juicy tomatoes, crisp cucumbers, fresh basil, and red onion tossed in olive oil and vinegar.
Tips for the Crispiest Chicken Cutlets
Here are a few essential tips to get the crispiest chicken schnitzel:
- Pound the Chicken Evenly
You want your cutlets to be all the same thickness so they cook evenly. And the thinner they are, the faster they cook, and the juicier they’ll be. - Season the Chicken First
Salt your chicken before you start breading. That way you can ensure your schnitzel is well seasoned, rather than just on the outside. - Use Panko Breadcrumbs
Panko gives you that super airy, ultra crunchy texture. You could also use homemade breadcrumbs if you wanted. Both work great. - Press on the Breading
Press the cutlet in the breading, on both sides. You want a nice crust of breadcrumbs on your schnitzel, so pack in on. - Use Enough Oil
Make Sure to have enough oil in the pan. You want a good coating on the bottom so your schnitzel fries. I recommend at least 1/8 inch of oil, but feel free to use more as needed! - Fry in Batches
Don’t overcrowd you pan. It’ll drop the temperature and you’ll end up with greasy, soggy schnitzel. Fry in batches and keep the finished schnitzel in a warm oven while you finish up the others.
FAQs
What is chicken schnitzel?
Chicken schnitzel is a thin, breaded, pan-fried cutlet. It’s traditionally made with flour, egg, and breadcrumbs, but for this sesame-crusted version, we’re using a mix of panko and sesame seeds for some extra flavor and crunch.
How thin should the chicken be?
Aim for ¼ inch thick (or slightly thinner if you can). The thinner the cutlet, the faster it cooks, plus you can get more breading on there for added crunch.
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great for this. Just pound them to an even thickness. They may take an extra minute or two to cook through.
Can I bake chicken schnitzel instead of frying?
You can, but it won’t get quite as crispy. If baking, drizzle the cutlets generously with oil and bake at 425°F for 12–15 minutes, flipping halfway.
How do I keep my chicken schnitzel crispy?
Place the cooked schnitzel on a wire rack, avoid covering it, and serve soon after frying. A low oven (275°F) will keep them warm and avoiding a soggy crust.
Can I make chicken schnitzel ahead of time?
You can prep and bread the cutlets several hours ahead. Store them on a sheet pan in the fridge until you’re ready to fry. Fried schnitzel tastes best fresh, but leftovers reheat well in the oven or air fryer. Or just snack on them right out of the fridge (at least that’s what I do!).
What’s the best oil to use for frying schnitzel?
You can use any neutral oil you like that has a higher smoke point. But, I like to pan fry these in olive oil, it does add some extra flavor, but I like that. Use what you like.
More Chicken Recipes You May Like
Dry Brined Roasted Chicken – A perfectly juicy dry brined roasted chicken with golden, crispy skin and tender, fall-off-the-bone meat. This easy oven-roasted chicken method uses a simple dry brine and slow roasting for incredible flavor and texture — every time.
Chicken Cutlets With Frisée, Fennel and Grape Salad – Crispy chicken cutlets topped with a frisée, fennel, and grape salad tossed in a bright chardonnay vinaigrette. This delicious chicken cutlet recipe is simple, fresh, and endlessly adaptable.
Chicken Cutlets With Arugula and Pomelo Salad – Crispy chicken Milanese topped with a delicious arugula, pomelo and parmesan salad. Simple, perfectly crunchy, and great for dinner any night of the week.
Chicken Cutlets With Roasted Squash – Crispy chicken cutlets topped with roasted acorn squash, apples, fried sage, pine nuts and a lemon dijon vinaigrette.
Creamy Pesto Chicken – Creamy red pesto chicken with burst tomatoes, basil, and white beans. An easy, one-pan chicken dinner ready in 30 minutes — perfect for busy weeknights.
Crispy Baked Chicken Wings – Crispy oven baked chicken wings with a sweet and spicy Calabrian chili sauce, served with a creamy gorgonzola blue cheese dressing — no frying needed!
Halal Cart-style Chicken and Rice With White Sauce – My version of the serious eats classic. Grilled spiced chicken, saffron rice, tangy White Sauce, herb oil, and all the pickled things.
Grilled Chicken Paillard – Grilled chicken paillard topped with a fresh orange, grapefruit and fennel salad.
Chicken Cutlet Sandwich – The ultimate Philly chicken cutlet sandwich with sautéed broccoli rabe, sharp provolone and peppadews.
Did you make try this chicken schnitzel recipe?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!
Sesame Crusted Chicken Schnitzel Recipe
Ingredients
Chicken Schnitzel
- 2 chicken breasts butterflied and pounded thin (you’ll have 4 cutlets)
- 2 eggs beaten
- 3/4 cups flour
- 2 cups panko breadcrumbs
- 1/2 cups sesame seeds ideally un-roasted, they will toast as they fry
- olive oil for frying
- salt (plus optional flaky salt to finish)
Instructions
- Butterfly and pound each chicken breast to about 1/4 - 1/2 inch thick. Season both sides generously with salt.
- Place the flour in one shallow dish or tray, beaten eggs in a second, and mix the panko and sesame seeds in a third.
- Dredge each cutlet in flour, coating all sides and shaking off any excess. Dip into the beaten eggs, then press firmly into the panko and sesame to ensure an even, well-coated cutlet.
- Heat a generous layer of olive oil in a large skillet over medium to medium-high heat. Fry the cutlets until golden brown, crispy, and cooked through. They will take about 3–4 minutes on the first side and 2–3 minutes on the second, but the cooking time will vary slightly depending on the thickness of your cutlets. If you need to, use a thermometer and make sure they are at least 165°F (73°C) in the center.
- Transfer the schnitzel to a wire rack, season immediately with salt (flaky salt is great here), and keep warm in a 275°F (135°C) oven while you finish frying the remaining cutlets.
- Top with Radicchio and Endive Salad or serve with any fresh salad you like (I included some of my favorites below/in the notes). A simple wedge of lemon on the side is also excellent.
Notes
WHAT TO SERVE WITH CHICKEN SCHNITZEL
This Sesame Crusted Chicken Schnitzel can be paired with anything you want really. I like it with a crunchy, acidic salad. Here are a few of my favorites:- RADICCHIO AND ENDIVE SALAD – Bitter, bright, acidic, and the perfect contrast to the nutty sesame crust.
- SICILIAN FENNEL AND ORANGE SALAD – This salad is a classic Italian citrus salad featuring fresh fennel, blood orange, olives, and walnuts.
- CANTALOUPE SALAD WITH CUCUMBER AND FETA – A refreshing cantaloupe salad with cucumber and feta is the perfect sweet and salty salad.
- CLASSIC CAESAR SALAD – Crispy cutlet and a classic Caesar salad is the ultimate combo.
- ARUGULA , PARMESAN AND LEMON – A classic chicken Milanese-style combo that always works.
- ARUGULA SALAD WITH PARMESAN, PINE NUTS AND POMELO – Peppery arugula, tangy pomelo, nutty pine nuts, and salty Parmesan make the perfect pair with this crispy chicken schnitzel.
- CUCUMBER AND TOMATO SALAD – Juicy tomatoes, crisp cucumbers, fresh basil, and red onion tossed in olive oil and vinegar.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
