Crispy Chicken Schnitzel
Crispy chicken schnitzel is easy to make and delicious. Panko-crusted and fried until golden, it is the perfect family dinner recipe.
Servings 4 (up to 6 depending on size of chicken breasts)
Calories 269kcal
Ingredients
- 4 boneless, skinless chicken breasts
- 1½ cups flour
- 1 tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- 4 eggs
- 2½ cups Panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 cup oil
Instructions
- If your chicken breasts are very large, carefully slice them in half horizontally to create thinner cutlets.
- Place chicken in between two sheets of parchment paper.
- Flatten with a meat mallet or rolling pin.
- Set up a breading station by placing flour, paprika, garlic powder and salt in a wide, shallow bowl.
- Whisk eggs into another bowl, big enough for coating the chicken.
- In a third bowl, combine the panko breadcrumbs, salt, black pepper and dried oregano.
- Dredge the chicken first into the flour, then dip in the beaten eggs and finally in the seasoned breadcrumbs. Make sure the chicken is well coated to get a good, even crisp coating once fried. For a thicker crust, repeat the egg and breadcrumb steps.
- Heat 1-2cm (½ inch) vegetable oil in a large pan or skillet over medium high heat.
- Working in batches, carefully lay the chicken into the hot oil, laying the meat down away from you to avoid splashing. Allow to cook for 2-3 minutes per side until golden brown and crisp.
- Remove the cooked schnitzel from the pan and allow to drain on a paper towel lined plate.
- Garnish with parsley and serve with lemon wedges and sides of your choice.
Nutrition
Calories: 269kcal | Carbohydrates: 26g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 157mg | Sodium: 1088mg | Potassium: 368mg | Fiber: 3g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 3mg
