Chicken schnitzel
Chicken schnitzel is a thin piece of chicken—usually breast—that’s pounded flat, coated in flour, beaten egg, and breadcrumbs, then pan-fried until golden and crispy.It’s often served with lemon wedges and sides such as potatoes, salad, or vegetables. Schnitzel originated in Central European cuisine; the classic Wiener schnitzel uses veal, while chicken schnitzel is a popular variation.
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Ingredients
- 4 chicken breasts boneless skinless
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk or water
- 1½ cups plain breadcrumbs or panko
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
- Neutral oil for shallow-frying, such as canola or sunflower oil
- 1 lemon cut into wedges
- parsley chopped, optional
Instructions
Prepare the chicken:
- Place each chicken breast between sheets of plastic wrap or baking paper. Pound with a meat mallet or rolling pin until about ¼ inch (6 mm) thick. If the breasts are large, cut them in half first.
Set up the coating:
- Put the flour in a shallow bowl and season with half the salt and pepper.
- In a second bowl, whisk the eggs with the milk or water.
- In a third bowl, combine the breadcrumbs, remaining salt, and paprika.
Bread the chicken:
- Coat each piece in flour and shake off the excess. Dip it into the egg, then press it into the breadcrumbs until evenly coated.
Heat the oil:
- Pour about ¼ inch (6 mm) of oil into a large frying pan. Heat over medium-high heat until a breadcrumb dropped into the oil sizzles immediately.
Fry:
- Cook the schnitzels in batches for 2–4 minutes per side, depending on thickness, until golden brown and cooked through. The center should reach 165°F (74°C).
Drain and serve:
- Transfer to a wire rack or paper towels. Serve immediately with lemon wedges and parsley.
Good side dishes include potato salad, mashed potatoes, fries, cucumber salad, or a simple green salad.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 517kcal (26%)Carbohydrates: 44g (15%)Protein: 58g (116%)Fat: 10g (15%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 227mg (76%)Sodium: 1174mg (51%)Potassium: 1010mg (29%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 219IU (4%)Vitamin C: 18mg (22%)Calcium: 113mg (11%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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