Chicken Schnitzel
User Reviews
5
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Prep Time
25 mins
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Cook Time
6 mins
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Total Time
31 mins
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Servings
4
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Course
Main Course
Chicken Schnitzel
Description
This recipe requires trimming and pounding boneless, skinless chicken breasts to a very thin, uniform thickness to ensure even cooking and a tender texture. The dredging process involves flour for dryness adhesion, an egg and mustard wash mixed with garlic powder for seasoning and binding, then a panko breadcrumb coating pressed firmly to create a crunchy crust.
The chicken schnitzel is pan-fried in olive oil over medium heat, cooking about three minutes per side until golden and crisp. The use of Dijon mustard in the egg wash adds a subtle tang and depth to the coating while parsley and optional chives bring freshness. Serving with lemon wedges allows diners to brighten the dish with fresh citrus.
This preparation can be adapted using fewer but larger chicken breasts by butterflying and halving them to yield 4 equal portions. The recipe offers a straightforward approach to achieving tender, flavorful chicken schnitzel with a well-textured crust.
Ingredients
- 4 (5 oz. each) chicken breast boneless, skinless
- 1 1/2 cups panko bread crumbs (then a little more if needed)
- 1/2 cup all-purpose flour
- 2 large egg
- 1 Tbsp Dijon mustard
- 3/4 tsp garlic powder
- salt and black pepper
- 2 Tbsp parsley fresh
- 1 Tbsp minced chive optional, fresh
- 1 lemon cut into wedges (for serving, fresh
- 6 Tbsp olive oil light
Instructions
- Place chicken on a large cutting board, cover chicken with plastic wrap. Using a meat mallet pound pieces very thin to an even 1/6-inch thickness.
- Pour panko breadcrumbs into a shallow dish (such as a pie dish), pour flour into a second shallow dish.
- In a third shallow dish whisk together eggs with dijon and garlic powder until very well blended.
- Season both sides of chicken pieces with salt and pepper then working with one at a time beginning breading.
- To do so first dredge both sides in flour to coat, shake excess off. Transfer to egg mixture coat both sides and slide or shake excess off.
- Transfer to panko bread crumbs and cover both sides while pressing to get panko to stick well. Return to cutting board.
- Heat 3 Tbsp of oil in each of two 12-inch skillets slightly over medium heat (or use just one skillet and work in two batches, wiping skillet clean with damp paper towels held by tongs between batches).
- Cook two pieces of chicken in each skillet about 3 minutes per side until golden brown on each side and chicken registers 165 degrees in center. If needed you can add a little more oil when turning to second side.
- Serve warm garnished with parsley, chives and served with lemon wedges for spritzing over.
Notes
- For larger chicken breasts (10 oz each), butterfly and halve to create four consistent cutlets.
- Nutrition calculations assume 2.5 tablespoons of flour used for dredging; excess flour remains after coating.
User Reviews
Overall Rating
5
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