Crispy Chicken Schnitzel Recipe
This golden and crispy Chicken Schnitzel is a crowd pleasing family favorite. Coated in bread crumbs, juicy, tender and cooked to perfection!
Ingredients
- Chicken Schnitzel
- 6 (1 kg) chicken breasts boneless and skin off
- 3 tsp sea salt flakes
- 1 tsp garlic powder
- 1/2 tsp smokey paprika or sweet
- 2 cups (300 g) all-purpose flour
- 3 eggs whisked
- 2 cups (120 g) breadcrumbs regular or panko
- 1/2 cup (50 g) parmesan cheese, finely grated (optional)
- 1 cup (250 ml) canola oil, or vegetable oil
- fresh parsley or dill freshly chopped to garnish
- Lemon slices to serve
Instructions
- To prepare the chicken - Slice each chicken breast in half. Place each piece on top of a large piece of plastic wrap or freezer bag and fold over the chicken, leaving space on all sides of the breast. Use a rolling pin or meat tenderizer to pound on the thickest parts of the chicken. The aim here is to get all the chicken the same thickness.
- Lay on a large baking tray, sprinkle both sides with sea salt flakes and place in the fridge to rest for 20 minutes.
- Take out of the fridge and pat down with paper towels to dry. Sprinkle with garlic powder, onion powder and smokey paprika. I used garlic powder, onion powder and thyme in the step by step photos.
- To coat the chicken - Dip the cutlets into the flour, coating them well. Gently shake off excess, then dip into the whisked egg allowing excess to drip off, then dip into the bread crumb. Place on a plate and repeat with all the chicken until all the chicken is coated.
- To cook chicken schnitzel - Add enough oil in a deep sided frypan to fill 1/3 of the way. Heat on medium heat. To check if it’s ready, dip the end of a wooden spoon into the oil and if it bubbles, it’s ready. Add 1 chicken cutlet into the frypan at a time. Cook on each side for 3-4 minutes. The internal temperature of the chicken should reach 73C / 165F. Once cooked, transfer to a baking tray with a cooling rack on top and place in the oven to stay warm. Continue cooking the remaining chicken until it’s all cooked. Sprinkle with parsley and serve with lemon wedges.
Notes
Chicken - I used large chicken breasts for this recipe. To make sure your chicken is safe to eat, make sure it reaches an internal temperature of 73C / 165F.
Breadcrumbs - I used regular (traditional) breadcrumbs for this recipe because I like the look of them better for this recipe. However, you can use panko breadcrumbs if you like.
Storage - Chicken Schnitzel can be stored in an airtight container, in the fridge for up to three days.
To freeze - this recipe freezes so well! Place the raw and crumbed chicken on a baking tray lined with baking paper or plastic wrap and freeze flat until completely frozen. Once frozen transfer to a zip lock bag. Thaw on a flat tray or plate in the fridge until completely thawed and cook as normal. You can also freeze the cooked chicken schnitzel.
Nutrition - This recipe makes 6 pieces; each serving is 1 piece
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:948kcal | Carbohydrates:59g | Protein:63g | Fat:50g | Saturated Fat:7g | Polyunsaturated Fat:13g | Monounsaturated Fat:27g | Trans Fat:0.2g | Cholesterol:232mg | Sodium:1854mg | Potassium:999mg | Fiber:3g | Sugar:3g | Vitamin A:334IU | Vitamin C:3mg | Calcium:196mg | Iron:5mg
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