Crispy Panfried Healthy Chicken Schnitzel

Name: Crispy Panfried Healthy Chicken Schnitzel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1.5 lb. chicken breast; 1 tsp salt; 1/2 tsp black pepper; 2 egg; 2 Tbsp Dijon mustard; 1 tsp olive oil; 1/3 cup all-purpose flour; 2 cups panko bread crumbs; 1 tsp lemon; 1/4 cup vegetable oil; Optional for serving:

User Reviews

5

28 reviews

Excellent

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
344 kcal
Course
Main Course
Cuisine
International

Crispy Panfried Healthy Chicken Schnitzel

Heidi Hunt

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This Crispy Panfried Chicken Schnitzel features tenderized thin chicken cutlets seasoned and coated with flour, a mustard-egg wash, and panko breadcrumbs with optional lemon zest for brightness. Pan-frying in vegetable oil creates a crisp exterior while keeping the chicken moist inside. The result is a crunchy, flavorful main dish that pairs well with lemon wedges and parsley garnish.

Description

The Chicken Schnitzel recipe starts by butterflying and pounding chicken breasts to an even 1/4 inch thickness, ensuring quick and even cooking. The chicken is seasoned and then coated sequentially in a seasoned flour mixture, a Dijon mustard and egg wash, and finally panko breadcrumbs mixed with optional lemon zest, which adds a subtle citrus aroma.

Pan-frying in vegetable oil over medium heat crisps the coating to a golden brown while maintaining juicy chicken inside. The technique requires monitoring internal temperature to avoid overcooking.

The schnitzel can be served with chopped parsley and lemon wedges to add freshness and acidity that complements the crispy crust. This preparation focuses on textural contrast and balanced seasoning to yield a satisfying dish.

Using panko crumbs enhances crunchiness compared to regular breadcrumbs. For gluten-free adaptations, use appropriate gluten-free alternatives for flour and breadcrumbs. Proper pounding of the chicken is key to prevent drying out and to ensure even cooking.

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Ingredients

Servings

1.5 lb. chicken breast ~2 large breasts, boneless
1 tsp salt + more for the chicken
1/2 tsp black pepper + more for the chicken
2 egg large
2 Tbsp Dijon mustard 30g
1 tsp olive oil
1/3 cup all-purpose flour 40g
2 cups panko bread crumbs 112g
1 tsp lemon optional, zest
1/4 cup vegetable oil divided, 60g
Optional for serving: chopped parsley, lemon wedges

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Instructions

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Prepare the Chicken:

Pat the chicken breasts dry with a paper towel then cut each piece horizontally (like you are butterflying) to make two thinner cutlets (so you have four total).
Place the chicken between two sheets of plastic wrap and pound them until they are 1/4 inch thick. Generously season both sides with salt and pepper.

Prepare the Breading Station:

Prepare three shallow bowls. In one, mix together the flour, 1 tsp salt and 1/2 tsp black pepper. In the second, whisk together the eggs, mustard and olive oil. In the third, add the panko breadcrumbs and lemon zest (if using).

Bread the Chicken:

First dip the chicken completely in the flour, shaking off any excess. Next, dip completely in the egg mixture, shaking off any excess. Then lastly, dip in the breadcrumbs, using your fingers to press to ensure the chicken is coated evenly. Repeat with the remaining chicken.

Pan-fry the Chicken:

Heat 2 Tbsp of vegetable oil in a large skillet over medium heat. When shiny, add two pieces of the chicken and reduce heat to medium-low.
Fry the first side for 2 to 3 minutes or until golden brown, then flip and cook for another 2 to 3 minutes or until internal temperature reaches 155F.* Transfer chicken to a paper towel-lined plate. *Carryover cooking will ensure your chicken reaches 165°F and prevents overcooking.
Wipe the skillet clean and add another 2 Tbsp of vegetable oil. Repeat for the other two chicken pieces.

Garnish and Serve:

Garnish with fresh parsley and lemon wedges to serve!

Equipments used:

Notes

Use panko breadcrumbs for a crispier crust than standard breadcrumbs.
Pound the chicken breasts evenly to ¼ inch thickness to ensure quick, even cooking and prevent burning the crust.
Use a high smoke point oil like canola or vegetable oil to avoid burning the breading before the chicken cooks through.
Avoid overcooking by checking the internal temperature; remove from heat at 155°F as it will continue to cook while resting.
For gluten-free versions, substitute all-purpose flour and breadcrumbs with gluten-free alternatives such as almond flour and gluten-free breadcrumbs.

Nutrition Information

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Serving 1piece (237g) Calories 344kcal (17%) Carbohydrates 26g (9%) Protein 44g (88%) Fat 8g (12%) Saturated Fat 1.9g (10%) Fiber 1g (4%) Sugar 1.5g (3%)