Chicken Schnitzel Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 (Makes 8 Schnitzels)
-
Calories
344 kcal
-
Course
Main Course, Dinner
-
Cuisine
German
Chicken Schnitzel Recipe
Description
Chicken breast cutlets are carefully pounded to about 1⁄4 inch thickness, ensuring even, quick cooking. The breading process involves dredging each piece in a seasoned flour mixture, then beaten eggs, followed by panko breadcrumbs, which create a crisp and airy crust when fried.
After breading, resting the cutlets for 10 minutes helps the coating adhere better during frying. Cooking takes place in a non-stick or cast iron pan with just enough oil to coat the surface, heated until shimmering. The schnitzels are fried until golden and crispy on both sides, developing a crunchy exterior while keeping the chicken moist inside.
Serving with coarse salt and lemon wedges complements the schnitzel by adding brightness and a bit of savory finish. This dish works well as a standalone main or paired with simple sides.
Ingredients
- 1 1/2 lb chicken breast 2 large, boneless, skinless, halved
- 1/4 cup all-purpose flour
- 2 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp black pepper freshly ground
- 2 egg large
- 1 1/2 cups panko breadcrumbs
- extra light olive oil or canola oil, or any high-heat cooking oil
- salt to sprinkle on fried chicken, coarse
- lemon for serving, wedges
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
