Schnitzel is a delicious way to serve chicken breasts and make them go a little farther. Pound them into thin cutlets and coat them in a flavorful breading seasoned with mustard and crunchy panko. They fry up golden brown in minutes and can be a satisfying main course or a yummy sandwich. Smart Recipes, European Recipes, Chicken Recipes, Chicken Schnitzel Recipes Chicken European Chicken Schnitzel Chicken Schnitzel Recipe | CHEFBear.net PT1H Serves 4 4 N/A Skinless, Boneless Chicken Breasts 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper 1 Cup All-Purpose Flour 2 Large Eggs 2 1/2 Cups Panko Crumbs 2 Tablespoons Vegetable Oil 2 Tablespoons Unsalted Butter 1 Small Bunch Fresh Parsley 1 Medium Lemon On a sheet pan lined with waxed paper, arrange chicken and season with 1/2 teaspoon salt & pepper. In a large plate, sprinkle the flour. In a shallow casserole dish, beat eggs and mustard until blended. In another shallow casserole dish, add panko. With one chicken breast at a time, dredge in flour, shake off excess, then dip into egg mixture, turning to coat each side evenly. Press the meat gently in the panko for an even coat on each side. Transfer the chicken to the sheet pan. Repeat process with remaining chicken breasts. In a large skillet over medium-high heat, heat 1 tablespoon oil and 1 tablespoon butter and fry 2 chicken breasts until golden brown, 8-10 minutes on each side. Transfer chicken to a platter lined with paper towels to drain. Repeat process with remaining 2 chicken breasts. Season with remaining salt & pepper and garnish each with parsley and lemon wedge.

Chicken Schnitzel

Chicken Schnitzel Recipe


Schnitzel is a delicious way to serve chicken breasts and make them go a little farther. Pound them into thin cutlets and coat them in a flavorful breading seasoned with mustard and crunchy panko. They fry up golden brown in minutes and can be a satisfying main course or a yummy sandwich.

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Recipe Information

Flavor Profile

European

Protein

Chicken

Category

Main Dishes

Serves

4

Total Time

60 Minutes

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Ingredients

      • 4 Skinless, Boneless Chicken Breasts (Flattened To 1/4 Inch Thick)
      • 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper
      • 1 Cup All-Purpose Flour
      • 2 Large Eggs
      • 2 1/2 Cups Panko Crumbs
      • 2 Tablespoons Vegetable Oil
      • 2 Tablespoons Unsalted Butter
      • 1 Small Bunch Fresh Parsley (Chopped)
      • 1 Medium Lemon (Cut Into Fourths)

Directions

  1. On a sheet pan lined with waxed paper, arrange chicken and season with 1/2 teaspoon salt & pepper. In a large plate, sprinkle the flour. In a shallow casserole dish, beat eggs and mustard until blended. In another shallow casserole dish, add panko.
  2. With one chicken breast at a time, dredge in flour, shake off excess, then dip into egg mixture, turning to coat each side evenly. Press the meat gently in the panko for an even coat on each side. Transfer the chicken to the sheet pan. Repeat process with remaining chicken breasts.
  3. In a large skillet over medium-high heat, heat 1 tablespoon oil and 1 tablespoon butter and fry 2 chicken breasts until golden brown, 8-10 minutes on each side. Transfer chicken to a platter lined with paper towels to drain. Repeat process with remaining 2 chicken breasts. Season with remaining salt & pepper and garnish each with parsley and lemon wedge.



Nutrition & Cost Facts

Calories

411 kcal

Carbs

53 g

Fat

17 g

Protein

11 g

Cost Per Serving

$0.75

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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