Crispy Chicken Schnitzel Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
4 mins
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Total Time
19 mins
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Servings
4 people
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Calories
460 kcal
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Course
Main Course
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Cuisine
German
Crispy Chicken Schnitzel Recipe
Description
This Crispy Chicken Schnitzel Recipe uses chicken breasts pounded to a thickness between a quarter to half an inch. The coating process involves a seasoned flour mixture with paprika, garlic powder, salt, and pepper, dipped in an egg and water wash, then coated in panko breadcrumbs for maximum crunch. The schnitzel is fried in neutral oil heated to 360°F to produce a golden, crispy exterior while keeping the meat moist inside.
The schnitzel is ideally served hot, garnished with fresh parsley and squeezed lemon wedges to add brightness and balance the fried coating. The frying time is brief, about 2 to 3 minutes per side, preventing overcooking or dryness.
Leftover schnitzel should be stored in an airtight container in the refrigerator and consumed within 3 days to maintain crispness and flavor. It can be reheated gently to preserve texture.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 egg large
- 2 tablespoons water
- 3 cups panko breadcrumbs
- 4 chicken breast boneless, skinless
- neutral cooking oil generic cooking oil
For Serving (optional):
- lemon wedges
- parsley fresh
Instructions
- Pour 1 ½ inches of oil into a large heavy-bottomed pot or high-sided skillet. Heat the oil over medium-high heat to 360℉.
- Whisk the flour, paprika, salt, garlic powder, and pepper together in one shallow bowl. In another shallow bowl, whisk the eggs and water. Place breadcrumbs in a third bowl.
- Place each piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or meat mallet to pound the chicken to ½- to ¼-inch thickness.
- Coat the chicken first in the flour, then dredge in the egg wash, and finally in the breadcrumbs.
- Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain, season both sides with salt and pepper to taste. Repeat with remaining chicken.
- Hold in a warm oven if not serving immediately. Serve garnished with parsley, with lemon wedges on the side.
Notes
- Store cooked schnitzel in an airtight container in the refrigerator; consume within 3 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 34g | 68% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 189mg | 63% |
| Sodium | 753mg | 31% |
| Potassium | 446mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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