Beer-Battered Chicken Schnitzel Recipe

This beer-battered chicken schnitzel is a crispy German classic! With this recipe, you can share a cultural dish that has lasted for generations. Try if for yourself!

Beer-Battered Chicken Schnitzel Recipe

How To Make Beer-Battered Chicken Schnitzel

This beer-battered chicken schnitzel is a German classic. Tender and crispy chicken, brushed with vibrant lemon juice and fried in a light beer batter.

Prep: 30 mins
Rest: 30 mins
Cook: 20 mins
Total: 1 hr 20 mins


  • 1 lb chicken breasts, gently pounded to ⅙ to 1⁄4 inch pieces
  • 2 tsp lemon juice
  • 1 cup all-purpose flour
  • 2 eggs
  • ¼ cup wheat beer, preferably Hefeweizen, Erdinger, Paulaner, Franziskaner, or Maisel
  • 2 cups breadcrumbs
  • 5 cups vegetable oil, for frying
  • salt and ground black pepper, to taste

To serve:

  • ¼ tsp parsley, chopped, per serving
  • 1 cup potatoes, done to your preference, per serving


  1. Brush the chicken with lemon juice on all sides and let it stand for 30 minutes.
  2. Add the flour and breadcrumbs into separate mixing bowls. Beat the eggs and beer in another mixing bowl.
  3. Dredge the cutlets in the flour mixture, dip them into the egg batter, and coat back with the same flour mixture. You may need to press gently so the crumbs adhere.
  4. In a large skillet, heat oil over medium-high heat until it reaches 325 to 350 degrees F.
  5. Carefully place the breaded cutlets into the hot oil. Cook for about 2 to 3 minutes on each side or until golden brown.
  6. Drain on paper towels and season with salt and pepper. Transfer the cooked cutlets to a platter.
  7. Sprinkle the schnitzel with parsley and serve with potatoes.


  • Sugar: 4g
  • :
  • Calcium: 129mg
  • Calories: 564kcal
  • Carbohydrates: 65g
  • Cholesterol: 191mg
  • Fat: 10g
  • Fiber: 4g
  • Iron: 5mg
  • Potassium: 823mg
  • Protein: 50g
  • Saturated Fat: 2g
  • Sodium: 625mg
  • Vitamin A: 170IU
  • Vitamin C: 13mg
Nutrition Disclaimer
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