Chicken Schnitzel Recipe
User Reviews
5.0
111 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 (Makes 8 Schnitzels)
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Calories
344 kcal
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Course
Main Course, Dinner
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Cuisine
German
Chicken Schnitzel Recipe
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You’ll love the crispy breaded exterior and the tender center of this Chicken Schnitzel recipe. Pan-fried to golden perfection with freshly squeezed lemon on top. This recipe is from my new cookbook, Natasha's Kitchen.
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Ingredients
- 1 1/2 lb 2 large boneless, skinless chicken breasts, halved
- 1/4 cup all-purpose flour
- 2 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- extra light olive oil or canola oil, or any high-heat cooking oil
- coarse salt to sprinkle on fried chicken
- Lemon wedges for serving
Instructions
- Line a cutting board with plastic wrap. Place the chicken on the cutting board in a single layer and cover the cutlets with a second layer of plastic wrap. Use a meat mallet or a rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about 1⁄4 inch. Cut each cutlet in half.
- Set up three medium bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.
- Dredge both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean.
- Repeat with the remaining cutlets. Let the breaded cutlets rest for 10 minutes if time permits and the breading will stick better when frying.
- Heat a large non-stick or cast iron pan over medium heat and add just enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan, not crowding them. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Transfer the cutlets to a paper towel-lined plate and slice into one to test for doneness; the juices should run clear and the meat should no longer be pink. Immediately sprinkle the cutlets with salt.
- Repeat with the remaining cutlets, adding more oil as needed. To serve, squeeze the lemon wedges over the top.
Nutrition Information
Show Details
Serving
2schnitzels
Calories
344kcal
(17%)
Carbs
23g
Protein
43g
(86%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
192mg
(64%)
Sodium
1556mg
(65%)
Potassium
721mg
(21%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
294IU
(6%)
Vitamin C
2mg
(2%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4(Makes 8 Schnitzels)
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 2schnitzels | |
| Calories | 344kcal | 17% |
| Carbs | 23g | |
| Protein | 43g | 86% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 192mg | 64% |
| Sodium | 1556mg | 65% |
| Potassium | 721mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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