Chicken Schnitzel
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings (1 schnitzel each)
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Calories
326 kcal
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Course
Main Course
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Cuisine
German
Chicken Schnitzel
Description
Chicken Schnitzel features lightly breaded chicken breasts that are flattened to about a quarter-inch thickness for an even and quick fry. The coating technique layers flour, an egg and oil mixture, followed by a press of panko bread crumbs for an extra-crispy texture. Cooking in hot vegetable oil crisps the breading while keeping the chicken juicy inside. This traditional method produces a satisfying crunch and a tender interior. The schnitzel is typically garnished with fresh parsley and served with lemon wedges to complement the rich fried flavors.
The recipe yields four portions, each about 5 ounces, ideal as a main course. The dish pairs well with simple sides that let the crisp schnitzel stand out. It is advisable to serve the schnitzel immediately after frying to preserve its crispy crust.
The cutlets can be pounded, breaded, and refrigerated a day ahead, but freezing is not recommended as it compromises texture upon reheating. Leftovers should be stored covered in the refrigerator for up to four days for best freshness.
Ingredients
- 1 1/4 cup panko bread crumbs (see note 1)
- 1/2 cup all-purpose flour
- 2 large egg
- 1 tablespoon plus 2 cups vegetable oil divided
- 4 chicken breast about 1 1/4-pounds, see note 2, cutlets
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons parsley chopped, for serving, fresh
- lemon for serving, wedges
Instructions
- Prepare a wire rack in a rimmed baking sheet, and line a plate with a triple layer of paper towels. Place bread crumbs in a large shallow dish. Spread flour in a second large shallow dish. In a third shallow dish, beat together eggs and 1 tablespoon vegetable oil.
- Working with one piece of chicken at a time, place chicken between two sheets of parchment paper or plastic wrap, and pound to an even thickness, between 1/8- and 1/4-inch thick. Pat cutlets dry with paper towels and season with salt and freshly ground black pepper.
- Bread the cutlets one at a time by first dredging thoroughly in flour and shaking off excess flour. Next coat with egg mixture, and allow excess to drip back into dish. Coat cutlet evenly with bread crumbs, pressing crumbs to ensure they adhere to the cutlet. Place cutlets on prepared wire rack and allow coating to dry, about 5 minutes.
- In a large Dutch oven, heat remaining 2 cups vegetable oil over medium-high heat to 375 degrees. Lay 2 cutlets into the oil without overlapping and cook, moving cutlets continuously and gently until wrinkled and light golden brown, about 1 to 2 minutes per side.
- Transfer to prepared paper-lined plate. Flip and blot cutlets several times to remove excess oil. Repeat with remaining cutlets. Garnish with fresh parsley and serve with lemon slices.
Notes
- Use panko bread crumbs for a light, extra-crispy coating instead of regular bread crumbs.
- To make chicken cutlets from whole breasts, slice horizontally to create thin pieces, then pound to 1/8 to 1/4 inch thickness.
- Store leftovers covered in the refrigerator and consume within four days.
- Prepare cutlets a day in advance by pounding and breading; avoid freezing as reheating from frozen affects texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 schnitzel each)
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1cutlet | |
| Calories | 326kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 31g | 62% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 305mg | 13% |
| Potassium | 517mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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