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Schnitzel wrapped in a crepe
Crispy breaded chicken served inside a soft crepe

Crispy Chicken Schnitzel Wraps

Author: Flavelo
Recipes Main Courses Quick Meals
The ultimate comfort food mashup: crispy Viennese schnitzel meets soft crepes. While it might sound unusual, the concept borrows from wraps and tortillas but offers a softer, egg-rich casing. The interplay between the hot, breaded meat's crunch and the crepe's tenderness makes for an exciting texture, best balanced with a zesty sauce and fresh salad.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine International-Modern

Ingredients

Equipment Needed

  • Meat Mallet
  • Three shallow bowls (breading station)
  • Frying Pan
  • Crepe Pan

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Butterfly the chicken breasts or slice thinly, then pound with a mallet to 1/4 inch thickness. Season with salt and pepper.

Tip: Thin meat cooks quickly, ensuring the breading doesn't burn before the chicken is done. Use plastic wrap when pounding to protect fibers.
2 ✓

Set up a breading station: flour, beaten eggs, and breadcrumbs. Dredge chicken in flour, dip in egg, and coat in crumbs.

Tip: Don't season the eggs directly; salt can break down the egg structure.
3 ✓

Fry chicken in hot oil until golden brown. Drain on paper towels.

Tip: Test the oil: drop a crumb in; if it sizzles immediately, it's ready. Cold oil makes greasy schnitzel.
4 ✓

Whisk crepe ingredients (flour, egg, milk, salt) and cook slightly thick crepes in butter.

Tip: Butter gives the crepes a rich flavor and beautiful spotting.
5 ✓

Place a piece of schnitzel on a crepe, add salad or sauce of choice, and roll up.

Tip: Serve immediately to keep the contrast between crispy chicken and soft crepe.

Recipe FAQ

Why does the breading fall off?
Pat the chicken completely dry before breading. Shake off excess flour. The breading needs a dry surface to adhere to.
What sauce goes well?
Tartar sauce is classic, but honey mustard or a garlic aioli works wonders.

Ingredients

  • 1.1 lbs Chicken Breast Fillets
  • 3/4 cup All-Purpose Flour (for dredging)
  • 2 large Eggs (for dredging)
  • 1 1/2 cups Breadcrumbs
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 1/4 cups Vegetable Oil (for frying)
  • 1 1/4 cups All-Purpose Flour (for crepes)
  • 1 1/4 cups Whole Milk
  • 1 large Egg (for crepes)
  • 1 pinch Salt (for crepes)
  • 1 1/2 tbsp Butter (for cooking crepes)