Description
This Chicken Schnitzel stands out with its irresistible crunch and juicy chicken. Perfect for a quick dinner or a comforting meal, it’s easy to make and deliciously satisfying.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts (2 large breasts)
- ⅓ cup all-purpose flour
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 2 large eggs
- 1 ½ cups panko crumbs
- 4 tablespoons olive oil or cooking oil
- flake salt
- lemon wedges, for serving
Instructions
- Prepare the chicken by butterflying the breasts and slicing them into thinner pieces.
- Place each piece in a zip-top bag and pound to about 1/4 inch thickness. Cut each cutlet in half to yield 8 pieces.
- For the coating, combine flour, salt, garlic powder, paprika, and black pepper in one bowl. In a second bowl, whisk the eggs.
- In a third bowl, place the panko crumbs. Dip each cutlet in the flour mixture, followed by the egg, then coat with panko crumbs.
- Set the coated chicken aside and heat a large skillet over medium heat with the oil.
- Cook 4 cutlets at a time for about 5 minutes per side until golden and the internal temperature reaches 165°F.
- Remove the cooked chicken to a paper towel-lined plate and sprinkle with flake salt.
- Squeeze lemon juice over the chicken before serving.
Notes
Make sure the chicken is pounded evenly for consistent cooking.
Serve immediately for the best crunch.
Adjust seasoning as per your taste preferences.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 120mg