Chicken Thigh Schnitzel

Name: Chicken Thigh Schnitzel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving
Ingredients: 6 skinless boneless chicken thighs; ¾ cup all-purpose flour; 2 whole eggs + 2 Tbsp water; ¾ cup of basic breadcrumbs; ¾ cup panko breadcrumbs; ½ tsp dried thyme; ½ tsp sweet paprika; ½ tsp sea salt; ¼ tsp freshly ground black pepper; ⅛ tsp ground nutmeg; ½ cup clarified butter; 2 Tbsp minced flat-leaf parsley for garnish; 6 wedges of fresh lemon

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6
Calories
427 kcal
Course
Others

Chicken Thigh Schnitzel

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

6 skinless boneless chicken thighs
¾ cup all-purpose flour
2 whole eggs + 2 Tbsp water
¾ cup of basic breadcrumbs
¾ cup panko breadcrumbs
½ tsp dried thyme
½ tsp sweet paprika
½ tsp sea salt
¼ tsp freshly ground black pepper
⅛ tsp ground nutmeg optional
½ cup clarified butter divided
2 Tbsp minced flat-leaf parsley for garnish
6 wedges of fresh lemon

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Instructions

All ingredients ready? Let's begin!
Remove the chicken from the refrigerator and pat it dry with paper towels.
Prepare your dredging station: In a shallow bowl, place the flour. Next to that, whisk the eggs and water in another shallow bowl. Then, combine the 2 breadcrumbs, thyme, paprika, salt, pepper, and nutmeg in a third shallow bowl.
Place the chicken thighs between 2 sheets of plastic wrap. Pound them with the flat side of a meat mallet or a rolling pin to an even thickness of 1/4 inch.
In a large heavy-bottomed skillet over medium-high heat, melt 1/4 cup of the clarified butter.
While the butter is warming up, dredge 3 of the chicken thighs (or as many will fit in the pan in a single layer). First, coat the thighs lightly in the flour, shaking off any excess.
Next, dip them in the egg wash. Finish by coating them well with the breadcrumb mixture.
Have a paper towel-lined platter or sheet pan ready.
Sauté the coated chicken in a single layer in the hot butter for about 5 minutes until golden and crispy on the bottom.
Turn the cutlets over and continue cooking for another 5 minutes or so until both sides are golden brown and crisp and the internal temperature reaches 165°F when checked with a digital meat thermometer.
Transfer the cooked schnitzel to the paper towel-lined platter and continue cooking the rest of the cutlets in the remaining butter.
Serve the schnitzel while warm with parsley sprinkled over the top and lemon wedges with your favorite vegetable side dishes.

Nutrition Information

Show Details

Calories 427kcal (21%) Carbohydrates 28g (9%) Protein 28g (56%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 200mg (67%) Sodium 470mg (20%) Potassium 376mg (11%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 308IU (6%) Vitamin C 11mg (12%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 427 kcal

% Daily Value*

Calories	427kcal	21%
Carbohydrates	28g	9%
Protein	28g	56%
Fat	23g	35%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.02g	1%
Cholesterol	200mg	67%
Sodium	470mg	20%
Potassium	376mg	8%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	308IU	6%
Vitamin C	11mg	12%
Calcium	76mg	8%
Iron	3mg	17%