Chicken Schnitzel
HB-0523 · Hand-built original · German
This easy Chicken Schnitzel recipe uses chicken breasts, panko, Parmesan, and eggs for cutlets that fry up golden and crispy.
GermanMain Course43 minServes 4470 kcal
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 2 large boneless, skinless chicken breasts (about 27½ oz total)
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1/2 cup all-purpose flour
- 2 eggs
- 1 tbsp water
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 1/4 cups panko breadcrumbs
- 1/2 cup Parmesan, grated
- 2 cups vegetable oil, for frying
- 1 lemon, quartered, to serve
Method
- Halve each chicken breast horizontally to make 4 cutlets. Place between sheets of plastic and pound to an even thickness of about ⅜ in. Season both sides with half the salt and pepper.
- Set up three shallow dishes: the flour; the eggs whisked with the water; and the panko mixed with the Parmesan, garlic powder, parsley and the remaining salt and pepper.
- Coat each cutlet in flour, shaking off the excess, then dip in the egg, then press firmly into the crumb mixture to coat both sides.
- Heat the oil in a large frying pan over medium-high heat until shimmering (about 350°F).
- Fry the schnitzels in batches for 3-4 minutes per side until deep golden and cooked through, keeping the cooked ones warm in a low oven.
- Drain briefly on kitchen paper, rest for a couple of minutes, and serve with the lemon quarters for squeezing over.
Prep: 15 min · Cook: 28 min · Total: 43 min
Nutrition (per serving, where published)
470 kcalCalories
35 gProtein
29 gCarbs
23 gFat
1 gFibre
1101 mgSodium
1 servingServing