Description
Crispy Chicken Schnitzel That’s a Game-Changer at Dinner
Ingredients
Scale
- 4 pieces Boneless, skinless chicken breasts
- 1.5 teaspoons Salt
- 0.5 teaspoons Pepper
- 0.5 cups All-purpose flour
- 2 large Eggs (whisked)
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 0.5 cups Vegetable oil
- 2 tablespoons Chopped parsley
- 2 pieces Lemon wedges
Instructions
- Butterfly each chicken breast carefully by slicing in half horizontally, ensuring one long side remains attached. Open it like a book for even cooking.
- Pound the butterflied chicken breasts between 2 sheets of plastic wrap until they’re about ¼-inch thick. Sprinkle 1½ teaspoons salt and ½ teaspoon pepper to season.
- Prepare a wire rack on a baking sheet lined with paper towels. This will catch any excess oil and keep your schnitzel crisp.
- Set up three shallow bowls: one with flour, another with whisked eggs, and in the third, combine panko breadcrumbs, garlic powder, and the remaining salt and pepper.
- Dredge each chicken piece: first coat it in flour, then dip in the egg (letting the excess drip off), and finally coat with the panko mixture, pressing gently for a firm hold.
- Heat ¼-inch of vegetable oil in a large skillet over medium-high heat, then fry the chicken in batches for 2 to 3 minutes each side, until golden brown and cooked through. Transfer to the prepared wire rack to drain.
- Garnish your crispy schnitzel with fresh parsley and serve with lemon wedges, adding a zesty kick to every bite.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: German
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 200 mg
Keywords: Chicken Schnitzel