Crispy Chicken Schnitzel with Homemade Hollandaise Sauce
About the recipe
This Crispy Chicken Schnitzel with Homemade Hollandaise Sauce is a restaurant-style chicken dinner made with tender, perfectly seasoned chicken coated in a golden panko crust and fried until crispy. Topped with a rich, and buttery homemade Hollandaise sauce, this easy chicken schnitzel recipe delivers the perfect balance of crunchy texture and delicious flavour. Whether you’re preparing a comforting weeknight meal or a dinner for guests, this classic schnitzel recipe is elegant, and guaranteed to impress.
Crispy Chicken Schnitzel with Homemade Hollandaise Sauce
Ingredients
For the Chicken Schnitzel:
- 2 Large chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ cup Plain all-purpose flour
- 2 Large beaten eggs
- 2 cups Panko breadcrumbs
- Vegetable oil (for shallow frying)
For the Hollandaise Sauce:
- 2 Egg yolks
- 120 g Unsalted melted and kept warm butter (½ cup)
- 1 tbsp Fresh lemon juice
- 1 tsp Vinegar
- Salt (to taste)
- Black pepper (to taste)
For Serving:
- Finely chopped fresh parsley
- Mixed salad greens
Instructions
- First, prepare the chicken breasts by carefully butterflying each piece horizontally, making sure not to slice completely through. Open the chicken like a book, then place it between parchment paper or plastic wrap and gently pound it using a meat mallet or rolling pin until it reaches an even thickness of about ¼ inch (6 mm). This step is essential because it helps the chicken cook evenly while keeping the schnitzel tender and juicy. After that, pat the chicken completely dry with paper towels and season both sides generously with salt, black pepper, paprika, garlic powder, and onion powder, ensuring every piece is evenly flavoured.
- Next, prepare a simple breading station by placing flour, beaten eggs, and panko breadcrumbs into three separate shallow bowls. Begin by coating each seasoned chicken cutlet lightly in flour, making sure to shake off any excess. Then, dip the chicken into the beaten eggs until fully covered, allowing the coating to stick properly. Finally, press the chicken firmly into the panko breadcrumbs on both sides to create a thick, crispy crust. Once coated, place the schnitzels on a tray and allow them to rest briefly while heating the oil.
- Meanwhile, heat vegetable oil in a large frying pan over medium heat until hot. To check if the oil is ready, add a few breadcrumbs and make sure they sizzle immediately without burning. Carefully place the breaded chicken schnitzels into the pan, making sure not to overcrowd the surface. Fry each piece for around 4–5 minutes on each side until the coating turns beautifully golden brown, crisp, and the chicken is fully cooked through. Once cooked, transfer the schnitzels onto a wire rack so excess oil drains while the crispy texture is maintained.
- Fill a small saucepan with a few centimeters of water and bring it to a gentle simmer. Place the egg yolks and lemon juice into a heatproof bowl set over the saucepan, ensuring the bottom of the bowl does not touch the water. Whisk continuously for 1–2 minutes, until the egg yolks become pale, slightly thickened, and fluffy.
- Slowly drizzle in the clear, liquid melted butter while whisking constantly. Leave the white milk solids behind in the saucepan or measuring jug, adding only the clear golden butter to the egg yolks. Add the butter gradually while whisking continuously until all of the butter has been incorporated and the sauce is thick, glossy, and creamy. Season with salt and freshly cracked black pepper to taste. If the Hollandaise becomes too thick, whisk in 1 teaspoon of water at a time until it reaches your desired consistency.
- Finally, place the crispy chicken schnitzels onto serving plates and generously spoon the warm Hollandaise sauce over the centre. Finish with freshly chopped parsley for a fresh burst of flavour and colour. Serve immediately alongside mixed salad greens, roasted vegetables, mashed potatoes, fries, or your favourite side dish for a restaurant-style meal that is crispy, creamy, and full of flavour.
Tips & Tricks
Use Only the Clear Butter: After melting the butter, let it sit for a minute so the white milk solids settle at the bottom. Slowly pour only the clear, golden butter into your Hollandaise, leaving the milk solids behind. This creates a smoother, silkier sauce with a more stable emulsion and helps prevent the sauce from splitting.
Don’t Panic if Your Hollandaise Splits: If your Hollandaise curdles or separates, don’t throw it away! Simply blend it with an immersion blender for 10–20 seconds until it’s smooth, creamy, and glossy again. It’s a quick and easy way to rescue the sauce and works almost every time.
Butterfly the chicken evenly: Evenly butterflying and pounding the chicken ensures every piece cooks at the same rate while remaining juicy and tender.
Press the breadcrumbs firmly: Gently pressing the panko breadcrumbs onto the chicken creates a thicker crust that stays crisp during frying.
Fry over medium heat: Cooking over medium heat allows the breadcrumbs to become perfectly golden while ensuring the chicken cooks through without burning.
Storage Tips: Store leftover chicken schnitzel in an airtight container in the refrigerator for up to 3 days. For the crispiest results, reheat in a 180°C (350°F) oven or air fryer for 5–8 minutes until hot and crunchy. Hollandaise sauce is best enjoyed fresh, as it may separate during storage and reheating.
FAQs
Why should I pound the chicken?
Pounding creates an even thickness, allowing the chicken to cook evenly while remaining juicy and tender.
Can I prepare the schnitzel ahead of time?
Yes. You can bread the chicken several hours ahead and refrigerate it until you’re ready to fry.
What should I serve with Chicken Schnitzel?
Chicken schnitzel pairs beautifully with mixed greens, roasted vegetables, buttery mashed potatoes, fries, German potato salad, or buttered noodles.
Why did my Hollandaise sauce split?
Hollandaise usually splits when the butter is added too quickly or becomes too hot. Slowly whisking in a teaspoon of warm water while whisking continuously can often bring the sauce back together.
