Chicken Schnitzel Recipe
You’ll love the crispy breaded exterior and the tender center of this Chicken Schnitzel recipe. Pan-fried to golden perfection with freshly squeezed lemon on top. This recipe is from my new cookbook, Natasha's Kitchen.
Ingredients
- 1 1/2 lb 2 large boneless, skinless chicken breasts, halved
- 1/4 cup all-purpose flour
- 2 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- Extra light olive oil, or canola oil, or any high-heat cooking oil
- Coarse salt, to sprinkle on fried chicken
- Lemon wedges, for serving
Instructions
- Line a cutting board with plastic wrap. Place the chicken on the cutting board in a single layer and cover the cutlets with a second layer of plastic wrap. Use a meat mallet or a rolling pin or the bottom of a heavy saucepan to pound the chicken thin, about 1⁄4 inch. Cut each cutlet in half.
- Set up three medium bowls: In the first, combine the flour, garlic salt, paprika, and pepper. In the second, use a fork to beat the eggs. In the third, add the panko breadcrumbs.
- Dredge both sides of each cutlet in the flour, then the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean.
- Repeat with the remaining cutlets. Let the breaded cutlets rest for 10 minutes if time permits and the breading will stick better when frying.
- Heat a large non-stick or cast iron pan over medium heat and add just enough oil to coat the bottom (about 3 Tbsp). When the oil shimmers, add a few cutlets to the pan, not crowding them. Cook for 3 to 4 minutes per side or until crispy and golden. Reduce the heat if they are browning too quickly. Transfer the cutlets to a paper towel-lined plate and slice into one to test for doneness; the juices should run clear and the meat should no longer be pink. Immediately sprinkle the cutlets with salt.
- Repeat with the remaining cutlets, adding more oil as needed. To serve, squeeze the lemon wedges over the top.
Nutrition Facts
Chicken Schnitzel Recipe
Serving Size
2 schnitzels
Amount per Serving
Calories
344
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
192
mg
64
%
Sodium
1556
mg
68
%
Potassium
721
mg
21
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
43
g
86
%
Vitamin A
294
IU
6
%
Vitamin C
2
mg
2
%
Calcium
66
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
