Chicken Schnitzel
User Reviews
5.0
15 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
31 mins
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Servings
4
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Course
Main Course
Chicken Schnitzel
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Made with thinly flattened, tender chicken breasts, a light seasoning, a simple breading and pan fried in a hot skillet to achieve a beautifully golden brown, super crisp finish. Serve with fresh herbs and lemon or your favorite dipping sauce.
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Ingredients
- 4 (5 oz. each) boneless skinless chicken breasts*
- 1 1/2 cups Panko bread crumbs (then a little more if needed)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 Tbsp Dijon mustard
- 3/4 tsp garlic powder
- salt and black pepper
- 2 Tbsp fresh parsley
- 1 Tbsp minced fresh chives (optional)
- 1 fresh lemon, cut into wedges (for serving)
- 6 Tbsp light olive oil
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
- *This also works with 2 (10 oz each) chicken breasts. Just butterfly and halve the two pieces equally to create 4 chicken cutlet portions.
- Nutrition estimate based on 2.5 Tbsp flour being used, you'll have some remaining after dredging.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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