Crispy Chicken Schnitzel Recipe
Crispy, juicy chicken schnitzel can be ready in just 15 minutes! Season the chicken well and be sure to pound each piece until quite thin, this will help the chicken cook quickly and evenly without drying out! I like to serve this with my lemony arugula salad and a side of Greek-Style oven fries or Mediterranean mustard potato salad (lots more ideas in the post).
Servings: 4 people
Equipment
- Large skillet
Ingredients
- 4 boneless skinless chicken breast pieces (about 1 pound and 5 oz)
- Kosher salt and black pepper
- ½ tablespoon garlic powder
- ½ tablespoon sweet paprika
- 1 teaspoon dried oregano
- ½ cup all-purpose flour
- 2 eggs
- 1 1/2 cups bread crumbs such as panko bread crumbs
- Extra virgin olive oil
- 1 lemon, juice of
Instructions
- Put the chicken (one piece at a time) in a large ziptop bag and seal. Using a mallet or the back of a heavy cast iron skillet, pound the chicken. The chicken pieces should be large and quite thin (about 1/8-inch in thickness or so) by the time you’re done pounding.
- Season the chicken with kosher salt and black pepper on both sides. In a small bowl, combine the garlic powder, paprika and oregano then sprinkle the mixture on both sides of the chicken.
- Preparing a dredging station. Put the flour in one bowl. Beat the eggs in another bowl and place it next to the flour. And put the panko in a third bowl next to the eggs.
- Take one piece of chicken, and place it in the flour bowl. Coat the chicken on both sides with the flour and shake off excess. Then dip the chicken in the egg bowl. Finally coat the chicken with the panko bread crumbs on both sides. Repeat with the remaining chicken.
- In a large skillet, heat ½ cup extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken. Cook on one side for 4 minutes or so, then carefully turn over and cook for another 3 to 4 minutes or until golden brown on both sides (if you need to, do this in batches and do not crowd the skillet).
- Place the fried chicken schnitzel on a tray lined with paper towel to drain excess oil.
- Squeeze lemon juice on top. Serve with more lemon slices and your choice of salad or side (ideas above)
Video
Notes
- Cook's Tip: Be sure to pound the chicken well until quite thin, this will help it cook quickly and evenly without drying out.
- Dinner Prep Tip: Because chicken schnitzel will cook very quickly, and you do want to serve it nice and warm, be sure to prepare your salad or sides first before you begin cooking the chicken.
- Leftovers & Storage: Store leftover schnitzel in the fridge in a tight-lid container; it will keep for 3 or more days. Warm in a medium-heated oven.
Nutrition
Calories: 322.4kcal | Carbohydrates: 29.8g | Protein: 31.8g | Saturated Fat: 1.8g | Cholesterol: 154.4mg | Sodium: 619.8mg | Potassium: 542.6mg | Fiber: 2g | Vitamin A: 583.8IU | Vitamin C: 1.4mg | Calcium: 67.2mg | Iron: 3mg
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