Crispy Chicken Schnitzel Recipe
User Reviews
4.9
Crispy Chicken Schnitzel Recipe
Description
The recipe starts by pounding chicken breasts thin for quick, even cooking with a tender texture. The chicken is seasoned with salt, pepper, garlic powder, paprika, and oregano to create a flavorful crust. A classic dredging process coats the meat in flour, egg wash, and panko breadcrumbs, which crisp up during frying in olive oil to a golden brown.
The result is a schnitzel with a crisp exterior that contrasts with the juicy, thin chicken inside. Squeezing fresh lemon juice over the finished dish adds brightness that balances the fried crust and seasoning. It serves well alongside salads or simple sides prepared in advance to keep the chicken hot upon serving.
To ensure even cooking without drying out, pounding the chicken well is essential. Leftovers can be stored refrigerated in a sealed container for up to three days and reheated gently in an oven to preserve crispness.
Ingredients
- 4 chicken breast about 1 pound and 5 oz, boneless, skinless, pieces
- kosher salt
- black pepper
- ½ tablespoon garlic powder
- ½ tablespoon paprika sweet
- 1 teaspoon oregano dried
- ½ cup all-purpose flour
- 2 egg
- 1 1/2 cups bread crumbs such as panko bread crumbs
- extra virgin olive oil
- 1 lemon juice of
Instructions
- Put the chicken (one piece at a time) in a large ziptop bag and seal. Using a mallet or the back of a heavy cast iron skillet, pound the chicken. The chicken pieces should be large and quite thin (about 1/8-inch in thickness or so) by the time you’re done pounding.
- Season the chicken with kosher salt and black pepper on both sides. In a small bowl, combine the garlic powder, paprika and oregano then sprinkle the mixture on both sides of the chicken.
- Preparing a dredging station. Put the flour in one bowl. Beat the eggs in another bowl and place it next to the flour. And put the panko in a third bowl next to the eggs.
- Take one piece of chicken, and place it in the flour bowl. Coat the chicken on both sides with the flour and shake off excess. Then dip the chicken in the egg bowl. Finally coat the chicken with the panko bread crumbs on both sides. Repeat with the remaining chicken.
- In a large skillet, heat ½ cup extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken. Cook on one side for 4 minutes or so, then carefully turn over and cook for another 3 to 4 minutes or until golden brown on both sides (if you need to, do this in batches and do not crowd the skillet).
- Place the fried chicken schnitzel on a tray lined with paper towel to drain excess oil.
- Squeeze lemon juice on top. Serve with more lemon slices and your choice of salad or side (ideas above)
Notes
- Pound chicken thinly (about 1/8-inch) for quick, even cooking and to prevent dryness.
- Prepare salad or side dishes before cooking chicken since schnitzel cooks quickly and should be served hot.
- Store leftovers in a sealed container in the fridge for 3 or more days; reheat in a medium-heated oven to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 3224 kcal
% Daily Value*
| Calories | 322.4kcal | 16% |
| Carbohydrates | 29.8g | 10% |
| Protein | 31.8g | 64% |
| Saturated Fat | 1.8g | 9% |
| Cholesterol | 154.4mg | 51% |
| Sodium | 619.8mg | 26% |
| Potassium | 542.6mg | 12% |
| Fiber | 2g | 8% |
| Vitamin A | 583.8IU | 12% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 67.2mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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