Description
Crispy, golden-brown Chicken Schnitzel is a classic comfort food that’s easy to make at home. This recipe delivers tender, juicy chicken breast coated in a crunchy panko breadcrumb crust, perfectly seasoned with garlic and served with a squeeze of fresh lemon.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (8 ounces/235g each)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup all-purpose flour (60g)
- 3 large eggs, whisked
- 2 1/2 cups panko breadcrumbs (166g)
- 3/4 teaspoon garlic powder
- Vegetable oil for frying
- Chopped parsley for garnish
- Lemon wedges to serve
Instructions
- Prepare the chicken
Butterfly each chicken breast by cutting it in half horizontally, leaving one long side attached, and fold open like a book. Place each butterflied breast between 2 sheets of plastic wrap and pound until about ¼-inch thick using a meat mallet, rolling pin, or the bottom of a skillet. Season the pounded chicken pieces with 1½ teaspoons salt and ½ teaspoon pepper. - Set up the breading station
Place a wire rack inside a baking sheet lined with paper towels and set aside. In three separate shallow bowls, prepare the breading ingredients: flour in one, whisked eggs in another, and a mixture of panko, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper in the third. - Bread the chicken
Dredge each chicken piece in flour, shaking off excess. Then dip in beaten eggs, allowing excess to drip off, and finally coat with the panko mixture, pressing to adhere. - Fry the schnitzel
Heat ¼-inch of oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to the prepared wire rack to drain. - Serve
Garnish the schnitzel with chopped parsley and serve with lemon wedges for squeezing over the chicken.
Notes
- Cook the chicken in batches to ensure even cooking and proper crisping.
- Use an instant-read thermometer to check for doneness. Chicken is cooked when it reaches an internal temperature of 165°F (74°C).
- To keep the schnitzel warm while frying remaining batches, place cooked pieces on a wire rack-lined baking sheet in a 200°F (93°C) oven in a single layer.
- For a healthier version, you can bake the schnitzel in a preheated 400°F (200°C) oven for about 20-25 minutes, flipping halfway through.
Nutrition
- Serving Size: 1 schnitzel
- Calories: 520kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 215mg
