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Chicken Schnitzel Recipe
Try this easy Chicken Schnitzel recipe for a dinner your whole family will love! Chicken cutlets are breaded and fried to crisp perfection and are perfectly juicy on the inside.
Prep Time
20 mins
Cook Time
20 mins
Total Time
36 mins
Servings: 4 servings
Calories: 511 kcal
Course:
Main Course
Cuisine:
German
Ingredients
- 4 boneless, skinless chicken breasts (8 ounces/235g each)
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ cup all-purpose flour (60g)
- 3 large eggs whisked
- 2½ cups panko breadcrumbs (166g)
- ¾ teaspoon garlic powder
- vegetable oil for frying
- chopped parsley for garnish
- Lemon wedges to serve
Instructions
- Butterfly each chicken breast by cutting the breast in half horizontally, leaving one long side attached, and fold open like a book.
- Working with one butterflied chicken breast at a time, place it between 2 sheets of plastic wrap. Using the flat side of a meat mallet, rolling pin, or the bottom of a skillet, pound the breast until about ¼-inch thick. Sprinkle the pounded chicken pieces evenly with 1½ teaspoons salt and ½ teaspoon pepper.
- Place a wire rack inside a baking sheet lined with paper towels, and set aside.
- Place the flour and eggs in two separate shallow bowls. In a third shallow bowl, stir together the panko, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper.
- Dredge each chicken piece by coating it in flour and shaking off excess. Then, dip in the beaten eggs, allowing the excess to drip off, and coat with the panko mixture, pressing to adhere.
- Heat ¼-inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to the wire rack and let drain. Add more oil to the skillet as needed.
- Garnish the schnitzel with parsley and serve with lemon wedges to squeeze over the chicken.
Cup of Yum
Notes
- Cook the chicken in batches. Don't overcrowd the pan, or the chicken will likely not cook evenly or crisp up properly.
- Use an instant-read thermometer to check for doneness. Chicken is cooked when it has an internal temperature of 165°F.
- To keep the schnitzel warm while frying the remaining batches, keep the cooked chicken in a 200°F oven on a wire rack-lined baking sheet in a single layer. Do not stack the pieces, or the breading will become soggy.
Nutrition Information
Calories
511kcal
(26%)
Carbohydrates
40g
(13%)
Protein
35g
(70%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
10g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
212mg
(71%)
Sodium
1622mg
(68%)
Potassium
574mg
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
239IU
(5%)
Vitamin C
1mg
(1%)
Calcium
101mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 511
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 35g | 70% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 212mg | 71% |
| Sodium | 1622mg | 68% |
| Potassium | 574mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.