Chicken Schnitzel
Crispy chicken schnitzel is a family-favorite recipe made from thinly pounded chicken breast that’s breaded and pan-fried. It's quick and freezer-friendly, perfect for weeknight dinners!
Servings: 4 servings
Equipment
Ingredients
- 2 large boneless, skinless chicken breasts 1-1¼ pounds total
- salt and freshly ground black pepper to taste
- ½ cup all-purpose flour
- salt and freshly ground black pepper to taste
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon garlic powder
- 2 large eggs
- 1¾ cups panko breadcrumbs
Instructions
- Pound the chicken thin. Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet (or rolling pin), pound the chicken to ¼-inch thickness. Cut the chicken breasts in half so that you have four pieces. Season the chicken to taste with salt and pepper.
- Prepare a breading station. Combine the flour, salt, pepper, paprika, and garlic powder in a shallow dish. Whisk the eggs in a separate bowl with a pinch of salt and pepper. Add the panko breadcrumbs to a third bowl.
- Coat the chicken. Coat the chicken with the flour. Then dip it into the eggs. Allow the excess eggs to drip off. Finally, coat the chicken with panko breadcrumbs. Place the chicken onto a wire rack while the oil heats up.
- Fry the chicken. Heat 1 inch of oil in a skillet over medium-high heat. Add the chicken and cook for 2-3 minutes per side or until golden brown. Place the chicken schnitzel onto paper towels to drain.
- Serve. Serve the chicken warm with some lemon wedges on the side.
Notes
- If you are thinking about cutting the thin slices with a knife, I advise you not to. Pounding the chicken will make it more tender and your schnitzel even tastier.
- For extra crunch, combine panko breadcrumbs with 2 tablespoons of sesame seeds. For extra flavor, add parmesan to the panko breadcrumbs.
- Make sure your chicken is thinned equally on all parts so it can cook evenly.
- If you are using small chicken breasts, then there is no need to cut them in half. We are only cutting the chicken breasts so they are easier to work with.
Nutrition
Serving: 1schnitzel | Calories: 356kcal | Carbohydrates: 31g | Protein: 38g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 389mg | Potassium: 633mg | Fiber: 2g | Sugar: 2g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 3mg
