Chicken Schnitzel Waffles
A crispy twist on comfort food, this recipe pairs golden, pan-fried chicken schnitzel with fluffy, homemade waffles, finished with a drizzle of maple syrup or honey and fresh herbs.
This chicken schnitzel and waffles recipe brings together the best of crispy, savory comfort food and light, fluffy indulgence. Tender chicken breast is pounded thin, breaded, and pan-fried until golden, then served atop freshly made waffles for a hearty yet playful dish. Drizzle with maple syrup or honey for a sweet touch, or add fresh herbs and lemon for a bright, savory finish—making it just as perfect for brunch as it is for dinner.
Servings
2
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
For the Chicken Schnitzel
1 large chicken breast (about 8 ounces), butterflied and pounded thin
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup breadcrumbs (or panko for extra crispiness)
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil, for frying
For the Waffles
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 baking soda
1/4 teaspoon salt
1 egg
3/4 cup whole milk (or buttermilk for extra flavor)
2 tablespoons melted unsalted butter
1/2 teaspoon vanilla extract
Optional Toppings
Maple syrup or honey
Fresh herbs like parsley or chives
Lemon wedges
Instructions
Prep the Chicken
Butterfly the breast, cut into 2 even pieces. Pound to ¼” thick.
Set up a Dredging Station
Bowl 1: Flour mixture
Bowl 2: Beaten egg
Bowl 3: Breadcrumbs mixed with garlic powder, paprika, salt, and black pepper.
Coat the Chicken
Coat each chicken piece in flour, then dip in egg, and finally coat evenly with the breadcrumb mixture. Heat vegetable oil in a large skillet over medium heat. Fry the chicken pieces for 3-4 minutes per side until golden brown and fully cooked. Set aside on a paper towel-lined plate.
Make the Waffles
Preheat your waffle iron and grease it lightly if needed. In a bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, whisk the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined (a few lumps are fine). Pour the batter into the waffle iron and cook according to the manufacturer’s instructions, making 2 waffles.
Assemble and Serve
Place a waffle on each plate and top with a piece of chicken schnitzel. Drizzle with maple syrup or honey, and garnish with fresh herbs if desired. Serve with lemon wedges for a zesty touch.
Butterfly the breast, cut into 2 even pieces. Pound to ¼” thick.
Bowl 1: Flour Bowl 2: Beaten egg Bowl 3: Breadcrumbs mixed with garlic powder, paprika, salt, and black pepper.
Coat each chicken piece in flour, then dip in egg, and finally coat evenly with the breadcrumb mixture. Heat vegetable oil in a large skillet over medium heat. Fry the chicken pieces for 3-4 minutes per side until golden brown and fully cooked. Set aside on a paper towel-lined plate.
Preheat your waffle iron and grease it lightly if needed. In a bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, whisk the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined (a few lumps are fine).
Pour the batter into the waffle iron and cook according to the manufacturer’s instructions, making 2 waffles.
Place a waffle on each plate and top with a piece of chicken schnitzel. Drizzle with maple syrup or honey, and garnish with fresh herbs if desired. Serve with lemon wedges for a zesty touch.
