Golden, extra-crunchy and full of texture, this pank0-seeded chicken schnitzel delivers on every bite.
If you love a proper crispy schnitzel, this Crispy Chicken Schnitzel with Panko and Seeds is about to become a favourite. It’s golden and crunchy on the outside, juicy on the inside, and coated in a seriously textured crumb made with panko, seeds and grains. This recipe takes classic chicken schnitzel and dials up the crunch. The panko keeps the coating light and crisp, while the seeds add flavour, texture and that irresistible “extra crunch” in every bite.
I love a traditional schnitzel, but sometimes you just want more – more texture, more crunch, more flavour. That’s exactly how this seeded panko coating came about. Adding seeds and grains to the crumb completely transforms the schnitzel, giving it a golden, shatter-crisp crust that stays crunchy long after it leaves the pan.
I like to serve it with a fresh herby green salad and a lemon honey dressing to balance out all that crunch, but the schnitzel itself is the real star. It’s the kind of meal that feels familiar, but just different enough to make schnitzel night feel exciting again.
Why You’ll Love This Crispy Chicken Schnitzel
- Extra crispy and crunchy thanks to panko breadcrumbs and seeds
- Full of texture and flavour from sesame seeds, quinoa and sunflower seeds
- Golden and shatter-crisp on the outside, juicy inside
- Great for meal prep – crumb ahead and cook when ready
- Freezer-friendly before cooking
- A simple way to upgrade classic chicken schnitzel
What Makes the Panko and Seed Crumb So Good
The secret to this schnitzel is the crumb. Panko breadcrumbs create a lighter, crispier coating than regular breadcrumbs, while the addition of seeds and quinoa adds crunch, nuttiness and texture.
As the schnitzel cooks, the panko turns golden and crisp while the seeds toast slightly, creating a coating that’s crunchy without being heavy. It’s not traditional, but it’s incredibly good.
How to Make Crispy Chicken Schnitzel with Panko and Seeds
You’ll find the full ingredient list and step-by-step instructions in the recipe card below, but here’s the basic flow:
- Butterfly and pound the chicken until even in thickness
- Coat in seasoned flour, egg wash, then press firmly into the panko and seed crumb
- Chill briefly to help the crumb adhere
- Shallow fry until deeply golden, crisp and cooked through
Letting the schnitzels rest briefly on a wire rack keeps them crisp while you finish cooking the remaining batches.
Best Tips for Ultra-Crispy Schnitzel
- Press the crumb mixture firmly onto the chicken so it sticks well
- Chill the crumbed chicken for at least 30 minutes before frying
- Fry in batches to avoid overcrowding the pan
- Transfer cooked schnitzels to a wire rack, not paper towel, to keep them crisp
- Season generously with sea salt while hot
Serving Suggestions
Serve this Crispy Chicken Schnitzel hot with a squeeze of fresh lemon and a scattering of crispy sage leaves if you like. It’s perfect with a fresh herby green salad tossed in lemon honey dressing, but it’s just as good alongside oven-baked chips, fries or simple steamed greens. A drizzle of Kewpie mayonnaise on the schnitzel is optional, but highly reccomended.
Storage & Reheating
Store cooked chicken schnitzel in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven or air fryer at 180°C until hot and crisp again. Avoid reheating in the microwave, as it will soften the crumb.
If serving with salad, store the salad and dressing separately to keep everything fresh and crisp.
Freezing Instructions
This schnitzel freezes best before cooking. Layer crumbed chicken in an airtight container with baking paper between each piece and sprinkle a little extra panko crumb between layers. Label, date and freeze for up to 2 months. Thaw overnight in the fridge, then cook as directed.
FAQ’s
Can I bake this schnitzel instead of frying?
Yes. Spray well with oil on both sides then bake on a wire rack over a tray at 200°C, flipping once, until golden and cooked through. Frying gives the best crunch, but baking still works well.
Can I prepare this ahead of time?
Absolutely. Crumb the chicken up to 2 hours ahead and keep covered in the fridge until ready to cook.
What oil is best for frying schnitzel?
Use a neutral oil with a high smoke point, such as vegetable, canola or rice bran oil.
Can I make this gluten-free?
You can substitute gluten-free panko and flour, though the texture may vary slightly.
This Crispy Chicken Schnitzel with Panko and Seeds is everything a great schnitzel should be – golden, crunchy, full of texture and incredibly satisfying. Whether you serve it with salad, chips or simply enjoy it straight from the pan, it’s a recipe that turns a classic into something a little bit special. If you try it, don’t forget to leave a comment or rating – I’d love to hear what you think.
More Chicken Recipes:
- Portuguese Chicken Burgers
- Peruvian Roast Chicken with Green Sauce
- Crispy Lemon Honey Chicken
- 5-Ingredient Sticky Curried Honey Chicken
- Easy Lemon, Thyme and Spice Roast Chicken
- Satay Grilled Chicken with Sate Sauce
Crispy Chicken Schnitzel with Panko and Seeds
Ingredients
CRUMB MIXTURE
- 2 cups panko breadcrumbs
- ¼ cup uncooked quinoa (white, red or tri-colour)
- ¼ cup sunflower seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
CHICKEN SCHNITZEL
- 4 chicken breast fillets
- ⅓ cup plain flour, seasoned well with salt and pepper
- 2 eggs, lightly beaten
- 1 tablespoon milk
TO SERVE
- Lemon wedges or cheeks
- Crispy sage leaves (optional – see notes)
Instructions
Prepare the Seeded Crumb
- Combine the panko breadcrumbs, quinoa, sunflower seeds and sesame seeds in a large shallow bowl. Mix well and set aside.
Prepare the Chicken
- Working with one chicken breast at a time, use a sharp knife to carefully slice through the centre horizontally, opening it out like a book (do not cut all the way through). Repeat with the remaining chicken fillets.
- Cover the chicken with cling wrap and gently pound with a meat mallet until evenly flattened.
Crumb the Schnitzels
- Set up a crumbing station with the seasoned flour, egg mixed with milk, and the seeded crumb mixture.
- Coat each chicken fillet lightly in flour, shaking off any excess. Dip into the egg mixture, then press firmly into the seeded crumb, turning to coat both sides well.
- Place crumbed schnitzels onto a lined tray. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to help the crumb adhere.
Cook the Schnitzels
- Heat enough oil in a large frying pan to come about 1 cm up the sides over medium heat.
- Working in batches, fry the schnitzels for 3–4 minutes per side, or until golden brown, crisp and cooked through (internal temperature of at least 75°C).
- Drain briefly on paper towel, then transfer to a wire rack to keep them crisp. Season generously with sea salt while hot.
TO SERVE
- Serve the crispy chicken schnitzels immediately with lemon wedges and crispy sage leaves if using. Pair with a fresh herby green salad, fries or chips, and a drizzle of Kewpie mayonnaise if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - PANKO BREADCRUMBS
Panko breadcrumbs are light, flaky Japanese breadcrumbs made from crustless white bread. They create a crispier, less greasy coating than regular breadcrumbs and are ideal for schnitzels. Available at major supermarkets and Asian grocers. - CRISPY SAGE LEAVES
Before frying the chicken, carefully add sage leaves to the hot oil in a single layer. Fry for 15–20 seconds until crisp and vibrant green. Remove with a slotted spoon, drain on paper towel and sprinkle lightly with salt. Use immediately as a garnish.
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