Chicken Schnitzel
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 mins
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Total Time
21 mins
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Servings
2 servings
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Calories
336 kcal
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Course
Main Course
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Cuisine
German
Chicken Schnitzel
Description
In this Chicken Schnitzel recipe, chicken breasts are tenderized to about ½ inch thickness using a meat mallet or similar tool. The dredging process involves three steps: coating the chicken in seasoned flour mixed with sea salt and black pepper, dipping in a whisked egg, and then fully coating with breadcrumbs. Cooking takes place in avocado or olive oil over medium-high heat for about 3 minutes per side until the chicken reaches an internal temperature of 165°F.
The thin, tenderized meat allows for quick cooking and a crisp, golden crust from the breadcrumb coating. The sequence of flour, egg, and breadcrumbs ensures the coating adheres well and produces a crunchy texture contrasting with the juicy chicken. Fresh herbs may be added as garnish for added aroma and flavor.
Chicken Schnitzel pairs well with a variety of sides from salads to roasted vegetables and potatoes, making it a versatile entrée. Using boneless, skinless breasts facilitates uniform cooking and easy slicing.
Using a meat thermometer helps prevent overcooking. Adjusting heat prevents burning breadcrumbs. Leftovers can be stored refrigerated for up to 4 days, retaining crispness if reheated properly. Alternatives for the breadcrumb and flour coatings accommodate gluten-free diets.
Ingredients
- 2 chicken breast boneless skinless
- ⅓ cup flour all purpose or gluten free
- 1 tsp salt sea salt
- 1 tsp black pepper
- 1 egg whisked
- ½ cup breadcrumbs regular or gluten free
- 3 tbsp avocado oil or olive oil
- fresh herbs to garnish
Instructions
- First, tenderize meat with meat mallet. Place chicken breasts between two pieces of parchment paper. Pound out the chicken to ½ inch thickness.
- Gather 3 shallow bowls. In the first one, add flour, sea salt and pepper. In the second, add the whisked egg. In the last bowl, add the breadcrumbs.
- Then, dredge the chicken breasts in the flour mixture. Shake off excess.
- Dip into the whisked egg. Make sure it is fully coated.
- Next, place in the breadcrumb bowl. Fully coat. Then place on a plate.
- Add avocado oil to a skillet over medium high heat. Once oil is hot, add breaded chicken breasts.
- Cook for 3 minutes on each side or until golden crispy. Use meat thermometer to ensure meat has reached 165 degrees Fahrenheit.
- Finally, remove from pan. Top with fresh herbs if desired!
Notes
- Tenderize chicken breasts thinly using a meat mallet or a jar to ensure even cooking.
- Both regular and gluten-free flours and breadcrumbs work well for coating.
- Use a meat thermometer to cook chicken to 165°F to avoid overcooking.
- Control heat to prevent burning breadcrumbs during frying.
- Store leftovers in the refrigerator up to 4 days and reheat carefully to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 113mg | 38% |
| Sodium | 1440mg | 60% |
| Potassium | 498mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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