Chicken Schnitzel
HB-2791 · Hand-built original · American, German
A crispy, golden chicken schnitzel with a light, crunchy coating, pan fried until perfectly tender and served hot for an easy, classic dinner.
American, GermanMain Course25 minServes 4396 kcalDairy-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon Dijon mustard
- 1 1/4 cups panko bread crumbs
- 1/3 cup neutral oil, for frying
- Lemon wedges, for serving
Method
- Slice each chicken breast in half horizontally to make 4 cutlets. Pound each between sheets of plastic wrap to an even 1/4-inch thickness.
- Season the cutlets with the salt, pepper, and garlic powder.
- Set up three shallow dishes: the flour in the first; the eggs whisked with the Dijon in the second; the panko in the third.
- Dredge each cutlet in flour, shaking off the excess, dip in the egg, then press firmly into the panko to coat both sides.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Fry the cutlets in batches for 3 to 4 minutes per side, until deep golden and cooked through (165°F).
- Drain briefly on a rack or paper towels and serve at once with lemon wedges.
Prep: 15 min · Cook: 10 min · Total: 25 min
Nutrition (per serving, where published)
396 kcalCalories
19 gProtein
26 gCarbs
23 gFat
1 gFibre
1 gSugars
830 mgSodium
118 mgCholesterol
1 servingServing