When you’re making chicken schnitzel, you might find yourself wondering what to serve it with.
That’s where I come in!
I’ve got 23 easy sides that will complement your chicken schnitzel perfectly.
- The 10 Best Sauces For Chicken Schnitzel
- What Vegetables To Serve With Chicken Schnitzel? 10 Veggies
From creamy mashed potatoes to a light salad, these side dishes are sure to make your meal one for the books.
What to Serve with Chicken Schnitzel?
Chicken schnitzel is usually served with a side of potato salad, which is basically just boiled potatoes with mayonnaise, vinegar and dill. Potato salad goes well with chicken schnitzel because it adds another layer of flavor to the dish—the vinegar in the potato salad balances out the sweetness from the breading on the chicken.
For more ideas, read on!
1. Potato Salad
Potato salad is perfect for this dish because it’s light, fresh, and easy to make.
- Just boil potatoes in water until they’re soft and then slice them into cubes.
- Mix the potatoes with mayonnaise and sour cream, along with salt and pepper, until it tastes good to you.
- Then add in diced red onion, celery, cucumber or canned green beans if you’d like!
Coleslaw is another great option for pairing with chicken schnitzel because it’s crunchy and refreshing—plus there are so many different ways to make it!
You can use cabbage as your base (which is what I did), but also try adding carrots or even cucumbers for an extra crunchy bite.
The dressing is up to you—you can use creamy ranch dressing or even just olive oil and lemon juice for a lighter version of this classic dish!
A little bit of gravy can go a long way in making this dish more flavorful and filling.
For example, add a splash of beef broth when cooking your chicken schnitzel first so that the meat will soak up some extra flavor while cooking on both sides in a hot skillet.
Sautéed spinach is a simple dish that can be served warm or cold.
- Simply heat some oil in a skillet over medium heat, then add chopped spinach leaves and sauté until just wilted (about 4 minutes).
- Then season with salt and pepper—and done!
You can serve this alongside any chicken dish for an extra boost of flavor.
Rice is also a great side dish for chicken schnitzel because it helps soak up all of the juices from the chicken that would otherwise be wasted.
You can use any type of rice—it doesn’t matter—but brown rice tends to absorb more moisture than white rice does.
This is another great option for a light side dish that goes well with chicken schnitzel.
Just slice up some cucumbers and mix them with salt, pepper and a little vinegar (or lemon juice), and serve them cold!
7. Baked Beans
Baked beans are another great addition to chicken schnitzel because they’re sweet and rich—they’ll give your meal the perfect balance of savory and sweet flavors (and protein!).
Just cook up some bacon in a pan until it’s crispy on both sides, then add in your favorite barbecue sauce (I recommend Bullseye), along with brown sugar and mustard powder until it’s smooth enough to coat the back of a spoon—then pour this mixture over some white beans (navy beans are ideal) that have been cooked on low heat for an hour or so in water with a bit of salt added at the end before serving over brown rice or quinoa instead of mashed potatoes!
Broccoli florets are delicious with chicken schnitzel—just add a little olive oil, salt and pepper to the skillet before adding in the broccoli florets.
Sauté until tender but still crisp (about 2 minutes), stirring frequently so they don’t burn on the bottom of the pan!
9. Pasta Salad
Pasta salad is another great option because it’s quick to make and has a lot of flavor!
- Start by cooking some pasta until it’s al dente (just slightly undercooked).
- Then rinse the cooked pasta under cold water so it doesn’t stick together when you add the other ingredients later on.
- Drain well before mixing everything together (you can use any type of pasta you like here!).
- Add in diced cucumbers or tomatoes along with diced red onion if desired!
It also goes without saying that this dish works great as leftovers because it keeps well overnight in an airtight container!
Sauerkraut is a traditional German side dish that pairs perfectly with a dish like this!
It’s super easy to make: just shred cabbage, place it in a saucepan with water or broth and cook over medium heat until tender (about 20 minutes).
The longer it cooks, the more tender it’ll get—so don’t worry if it takes longer than expected!
11. Red Cabbage Slaw
This slaw is a great way to get some veggies into your meal!
Chop up your cabbage and mix it with mayonnaise (or vegan mayo if you’re vegetarian/vegan), sugar, vinegar and salt—then let it sit overnight in the fridge so all those flavors can come together!
If you want to kick this slaw up a notch, add some shredded carrots too!
12. Red Onion Rings
These are so tasty when dipped in ketchup!
Just slice up some onion rings into thin slices and fry them up until they’re golden brown (about 10 minutes).
For an extra special treat, dip them in ranch dressing!
13. Fried Cabbage
Fried cabbage is another great option for your meal!
It’s easy to make too—just sauté chopped cabbage with olive oil until it’s soft.
Then add salt, pepper and a dash of vinegar or lemon juice.
You can also add sliced onion if you’d like!
This dish will pair nicely with any protein dish like chicken schnitzel or fish fillets!
14. Potato Fritters
These fritters are SO yummy and super easy to make!
- Just fry up some potatoes in an egg wash—and if you like them spicy, throw in some green chilis too!
- Then serve them with ketchup or sour cream for dipping.
You can’t go wrong with these delicious potatoes on the side of your chicken schnitzel!
This sauce will go great on top of your schnitzel!
Just cook down some chopped tomatoes with garlic cloves and basil until they have reduced down into a thick sauce—then serve it over some pasta or rice noodles!
If you want to take this dish up another level, add in some shredded chicken or sautéed mushrooms for an even heartier dish!
These potatoes are sure to be an absolute crowd pleaser at any dinner party—and they’re super easy to make too!
Cut up some potatoes into bite-sized pieces, then cook them until they’re soft and tender in some olive oil until golden brown on both sides.
Fries are always a favorite, and sweet potatoes are healthier than regular potatoes!
You’ll need 1 large sweet potato per person, plus olive oil spray or a drizzle of olive oil.
- Heat up your oven to 400 degrees and cut each sweet potato into strips or wedges depending on how big they are.
- Spray them with olive oil spray or drizzle them with olive oil (about 1 teaspoon per potato), then bake for about 20 minutes or until crispy on the outside but soft on the inside.
Quinoa salad is super versatile—you can add whatever veggies or fruits you want!
This version features dried cranberries and pine nuts, both of which are delicious with chicken schnitzel.
Just toss everything together with olive oil, lemon juice and salt/pepper.
Roasted Brussel sprouts are an incredibly easy side dish that will make any dinner feel like Thanksgiving!
Just toss some brussels sprouts with olive oil, salt and pepper and roast them in the oven until they’re nice and crispy on the outside but soft on the inside.
20. Potato Pancakes
Potato pancakes are a classic German side dish that go with just about everything!
They’re super easy to make and require only a few ingredients: potatoes, flour, eggs and milk (or water).
- Mix all these ingredients together until you have a thick batter—then fry them up on both sides until golden brown.
- Sprinkle with salt and serve with sour cream or applesauce for dipping!
Mashed potatoes are always a crowd-pleaser, and adding garlic to them just makes them that much better.
- Just chop up some garlic cloves (don’t worry about peeling them!) and sauté them in butter until they start browning, then add your cooked potatoes and mash everything together until smooth!
- Add salt and pepper to taste—and maybe even some heavy cream for an extra creamy texture?
Buttered green beans are the perfect complement to chicken schnitzel because they’re hearty enough that they’ll stand up to the fried batter on top of your meat, but they’re also light enough that they won’t weigh down your stomach after eating all that fried goodness!
Just boil some fresh green beans until they’re tender—then drain them and toss them with butter while they’re still hot so it melts right into their surface area.
You can also add salt at this stage if you want to bring out more flavor from each bite!
23. Fried Zucchini
Fried zucchini is another great way to add some veggies to your meal while making it extra filling at the same time!
It’s super easy to make too: just cut up your zucchini into long strips (about 1/4 inch thick), then dip them in batter before frying them in oil until they’re golden brown on both sides.
12 Vegetables to Serve with Chicken Schnitzel
Chicken schnitzel can be paired with a variety of vegetables.
Here are 12 of my favorite ways to prepare chicken schnitzel with vegetables:
I love to use frozen peas, but you can also use fresh ones.
The key is to blanch them first so they’ll be bright green and retain their crunch.
- Bring a pot of water to a boil, add your frozen peas and cook for about 2 minutes.
- Drain the water and add a little bit of olive oil.
- Season with salt and pepper and set aside until ready to serve.
I love to use carrots because it adds a little crunch and sweetness to a typically savory dish.
- First, you need to get your carrots ready by washing them in the sink.
- This will get rid of any dirt or sand that might be on them, which could ruin your schnitzel if it gets mixed in.
- Next, you’ll want to peel them with a vegetable peeler; this step isn’t necessary if you don’t mind a little extra work.
- When you’re done peeling them, cut each carrot into slices or chunks (whatever your heart desires!).
- Now go ahead and cook your chicken schnitzel according to the instructions on the package.
- Once it’s done cooking (about 10 minutes), drain off any excess oil from the pan and add some butter or olive oil—just enough so that there’s no stickiness left over (maybe a couple tablespoons).
- Then add your carrots and toss them around until they’re cooked through (about 5 minutes).
You can also add some salt and pepper here if you want!
And that’s all there is to it!
3. Green Beans
When I serve green beans with a schnitzel, I like to make sure that the beans are cooked just right.
I don’t like them to be too soft, or too crunchy—I like them just how my mom used to cook them when I was a kid.
So here’s what I do:
- First, I bring some water to a boil in a pot and add salt.
- Then, after the water has come back up to a boil, I put in my green beans and let them cook for about four minutes. After that, I drain the water out and then add fresh water with some butter in it.
- Then I let those cook for another five minutes or so until they’re nice and soft but not mushy at all.
- Then when they’re done cooking, I take them out of the pot with tongs and put them on a plate or bowl—and that’s it!
It’s super easy!
I like to serve asparagus because it’s a simple, but delicious way to bring out the flavor of the dish.
- Start by cutting the ends off of the asparagus, then wash it and cook it until it’s just tender.
- While that’s happening, put the chicken schnitzel in a baking dish and bake it for about 20 minutes at 425 degrees Fahrenheit.
- While those are cooking, mix together some olive oil and balsamic vinegar, then toss it with the cooked asparagus when you take it out of the pan.
- When the chicken schnitzel is done (use a meat thermometer), take it out of the oven and let it rest for about 5 minutes before serving—you want all of that delicious juice to stay inside!
- Plate your meal by placing some grilled asparagus on top of each piece of chicken schnitzel, then garnish with fresh herbs like chives or basil if desired!
I love to serve broccoli with chicken schnitzel.
It’s a great way to make sure you’re getting all the nutrients your body needs, and it’s delicious!
- First, cut up your broccoli into florets. This is best done by slicing the base of the plant off at an angle and then cutting from there. You can also use a knife to make small cuts into each floret where there is more stem than leafy part, but this method isn’t as effective in terms of creating a consistent size and shape of pieces.
- Next, boil water in a pan and add salt to it. The amount of salt will depend on how much broccoli you have—you don’t want to add too much or else it won’t taste as good!
- Once the water has come to a boil, add the broccoli florets (and any other ingredients) and let them cook until they are just tender but not mushy yet; this should take about 2 minutes for each batch of florets if they are small enough.
- Once they are cooked through but still have some firmness to them, drain off any excess water with a strainer or colander before serving directly onto plates or bowls alongside your favorite meal (like chicken schnitzel!).
You might not know it, but cauliflower is actually a great substitute for potatoes.
When you serve cauliflower with chicken schnitzel, it’s a win-win: your kids get to eat their favorite food, and you get to feel good about serving them a healthy vegetable.
Here are three ways you can use cauliflower to make chicken schnitzel even better:
- Mash the cauliflower until it’s smooth and stir it into the chicken mixture before you cook it.
- Use the cauliflower as an accompaniment—boil it in water until soft, drain, then drizzle with olive oil and sprinkle with salt and pepper before serving.
- Cut up the cooked cauliflower into small pieces, toss with olive oil and salt, then bake at 350 degrees Fahrenheit until crispy (about 15 minutes).
Then I fry them up in a pan with olive oil until they’re golden brown.
You can add some salt and pepper to taste if you want.
If you want to go really crazy, you could add some parmesan cheese on top of the eggplant after it’s cooked!
I like to take a little bit of spinach and sauté it in butter, then add some garlic and onion, and let that cook until it’s soft.
Then I’ll add a little bit of salt and pepper, and let that cook for another couple of minutes.
Once it’s done, I’ll take the spinach out, set it aside, and add some flour to the same pan—just enough so there’s just a little bit left over on the bottom. Then I’ll add milk and whisk that together until it’s smooth.
Once that’s ready, I’ll add my chicken schnitzel back in with the spinach, along with some parmesan cheese (if you want).
Let this all cook for about 10 minutes until your schnitzel is cooked through and your sauce is thickened.
I think tomato is a great veggie to pair with chicken schnitzel, particularly because it has a slight acidity that complements the meatiness of the dish, and it gives the dish a little bit of a kick.
It also adds some color and visual interest, which is nice if you’re serving your meal on a plate or in a bowl—it’s not just brown all over!
You can use fresh tomatoes or canned tomatoes with this recipe; both will work just fine.
You’ll want about one cup of diced tomatoes for every two cups of sliced chicken schnitzel (for example).
You can also add other veggies like bell peppers or onions if you’d like.
Zucchini is a healthy, low-calorie alternative to potatoes and rice.
It also has less carbs than either of these two options, so it will help you feel fuller for longer.
The green color of the zucchini will provide a nice contrast to the white chicken meat.
Mushrooms are another great option because they’re easy to cook and delicious!
You can use different types of mushrooms to give your dish a unique flavor profile, or you can just stick with button mushrooms if you’re looking for something simple and classic.
12. Peppers and Onions
Peppers and onions are two classic, delicious accompaniments to chicken schnitzel.
Peppers can be grilled up and served alongside the chicken, or they can be added to the sauce that’s used to make the schnitzel in the first place.
Onions also work well in a variety of ways: they can be cooked into the schnitzel itself, or they can be sliced and fried on their own.
10 Sauces to Serve with Chicken Schnitzel
Chicken schnitzel is a delicious meal that can be served in so many ways.
Here are 10 sauces to add some variety to your chicken schnitzel:
1. Curry Sauce
This is a great option if you’re looking for something a little different, but still want to keep the dish simple.
Curry sauce is easy to make and requires just a few ingredients (chicken breast, water, curry powder).
You can also add other spices and herbs to your curry sauce if you’d like it to have a specific flavor profile.
This sauce will give your chicken schnitzel an extra kick of flavor that pairs perfectly with pasta or potatoes!
Simply mix together lemon juice, garlic powder, salt and pepper with some heavy cream until it becomes thick enough to serve over your favorite side dish.
Honey mustard sauce is another great option for adding more flavor without having to mess around with too many ingredients or complicated instructions!
Just combine equal parts honey and mustard with some salt and pepper until it reaches your desired consistency (you may need more or less depending on how thickly you want it spread over the chicken).
This sauce is so simple—just blend together plain Greek yogurt with cucumber (you can use fresh or canned), garlic cloves and dill weed until smooth; season to taste with lemon juice and salt—but tastes SO good when served over crispy breaded schnitzels!
This is another favorite sauce for a schnitzel because it’s rich and creamy, and goes really well with the breaded chicken.
You can make your own aioli by mixing together mayo and lemon juice, or you can buy some at the store if you don’t want to go through all that trouble.
Ketchup is great for dipping the schnitzel in if you want to keep things simple.
It’s not too sweet or salty, so it won’t overpower the flavor of your chicken (or any other toppings).
Plus, it’s super easy to make!
- Just mix tomatoes, vinegar, and sugar together in a bowl.
If you love spicy things (or if you want to add some spice), Sriracha sauce is an excellent choice for a schnitzel: not only does it add heat and spice, but it also helps bring out some more flavor in your favorite foods.
8. BBQ sauce
If you’re looking for something more flavorful than ketchup but less spicy than sriracha sauce, try bbq sauce!
It’s sweet and tangy and will bring out the savory notes of your chicken perfectly.
Try mixing it with some brown sugar so that it has more depth of flavor without being overpowering (or just adding more spice).
9. Tartar sauce
Tartar sauce is easy to make, and it’s also delicious enough to have on its own!
Here’s how you do it:
- Combine 1 cup mayonnaise with 1/2 cup dill relish, 1 tablespoon sweet pickle juice, 1 teaspoon prepared yellow mustard, 1 tablespoon chopped capers and 2 tablespoons minced onion in a small bowl; mix well.
- Refrigerate until ready to serve.
Mayonnaise is another classic accompaniment to fish or chicken, especially when it comes to sandwiches.
It adds a creamy texture and flavor that pairs perfectly with a crispy breaded schnitzel.
What to Serve with Chicken Schnitzel – 23 Best Sides
- Potato Salad
- Sautéed Spinach
- Cucumber Salad
- Baked Beans
- Steamed Broccoli Florets
- Pasta Salad
- Red Cabbage Slaw
- Red Onion Rings
- Fried Cabbage
- Potato Fritters
- Creamy Tomato Sauce
- Pan-Fried Potatoes
- Sweet Potato Fries
- Quinoa Salad With Dried Cranberries and Pine Nuts
- Roasted Brussel Sprouts
- Potato Pancakes
- Garlic Mashed Potatoes
- Buttered Green Beans
- Fried Zucchini
- Pick your favorite side dish from this list to serve with your meal.
- Prepare the ingredients according to the recipe.
- Be ready to munch in absolutely no time!