Chicken Schnitzel

Name: Chicken Schnitzel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 serving
Ingredients: 2 lbs. boneless chicken tenders; 2 teaspoons Goya adobo all-purpose seasoning with pepper; ½ teaspoon freshly ground black pepper; 1-¼ cups seasoned panko breadcrumbs; 1-¼ Cups Plain Regular breadcrumbs; ¾ teaspoon granulated garlic; ¾ teaspoon paprika; ½ cup all-purpose flour; 3 large eggs; 1 large lemon zest; 1 tablespoon Dijon mustard; Peanut or Vegetable oil for cooking; lemon wedges for serving

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5.0

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Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
8
Calories
211 kcal
Course
Main Course
Cuisine
German

Chicken Schnitzel

Deacon Moody

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Chicken schnitzel is a delicious and easy-to-make dish originating from Austria. It features thin, tender, and juicy chicken breasts coated in breadcrumbs and pan-fried until golden brown and crispy. Popular in many parts of the world, chicken schnitzel pairs well with mashed potatoes, roasted vegetables, or a simple salad.

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Ingredients

Servings

2 lbs. boneless chicken tenders
2 teaspoons Goya adobo all-purpose seasoning with pepper
½ teaspoon freshly ground black pepper
1-¼ cups seasoned panko breadcrumbs
1-¼ Cups Plain Regular breadcrumbs
¾ teaspoon granulated garlic
¾ teaspoon paprika
½ cup all-purpose flour
3 large eggs
1 large lemon zest
1 tablespoon Dijon mustard , optional
Peanut or Vegetable oil for cooking
lemon wedges for serving (optional)

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Instructions

Pat dry the chicken with a paper towel. Place the chicken tenderloins on a clean surface or between sheets of plastic wrap. Use the palm of your hand or a meat mallet to gently flatten them to an even ¼-inch thickness, ensuring even cooking.
Season the chicken all over with 2 teaspoons Goya All Purpose Seasoning or kosher salt and ½ teaspoon ground black pepper.
Arrange three shallow dishes. In the first, place the all-purpose flour, granulated garlic, and paprika. In the second, beat together the eggs, dijon mustard, and lemon zest. In the third, mix the seasoned panko breadcrumbs and unseasoned breadcrumbs.
Coat each tender in flour mixture, tapping off excess. Dip in the egg mixture, allowing extra to drip off. Finally, dredge in the breadcrumb mixture, pressing to adhere. Place the breaded tenders on a plate.
In a large skillet, heat enough peanut or vegetable oil over medium-high heat to reach about ¼ inch up the sides of the pan.
When the oil is hot (it should sizzle if you drop a breadcrumb into the pan). Add the tenders to the skillet in a single layer, working in batches if needed. Cook for 2-3 minutes per side or until golden brown, crispy, and cooked through (internal temperature should be 165°F or 74°C).
Transfer the chicken to a paper towel-lined plate to drain any excess oil.
Serve Chicken Tender Schnitzel hot. Garnished with lemon wedges or fresh parsley if desired.

Equipments used:

Notes

Store & Re-Heat:
To store chicken schnitzel, place it in an airtight container and refrigerate for up to 3 days. To reheat, you can bake it at 400°F for 10-12 minutes, pan-fry it for 2-3 minutes per side, or microwave it for 1-2 minutes until heated through.
Make Ahead & Freeze:
You can prepare the schnitzel up to a day ahead by breading it and then refrigerating it. To freeze it, flash freeze the uncooked schnitzel by placing a piece of parchment paper on a baking sheet. Stack the breaded tenders on the parchment-lined baking sheet, making sure to separate each layer with additional parchment paper to ensure they don't touch. Once they are frozen, transfer them to an airtight container for storage, where they can be kept for up to 3 months.