Crispy Chicken Schnitzel

Schnitzel goes by many other names – it seems just about every region of world cuisine has their own take – but no matter what you call it, it’s a fantastic weeknight dish the whole family will love. Quite simply, chicken is pounded thin, then dredged in flour, eggs, and a seasoned breadcrumb mixture. Mine includes oregano, garlic powder, and grated parmesan cheese in the mix, and is pan fried in olive oil for optimal flavor. Serve with steamed or roasted vegetables, or a green salad.

Crispy Chicken Schnitzel

Prep Time 15 minutes
Cook Time 10 minutes
Schnitzel goes by many other names – it seems just about every region of world cuisine has their own take – but no matter what you call it, it's a fantastic weeknight dish the whole family will love. Quite simply, chicken is pounded thin, then dredged in flour, eggs, and a seasoned breadcrumb mixture. Mine includes oregano, garlic powder, and grated parmesan cheese in the mix, and is pan fried in olive oil for optimal flavor. Serve with steamed or roasted vegetables, or a green salad.
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Course Main Course

Ingredients
 

  • 1 ½ pounds boneless skinless chicken breasts
  • 2 large eggs
  • ½ cup flour
  • 1 ¼ cups panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt, plus a few sprinkles more for the chicken
  • 1/4 cup grated parmesan cheese
  • olive oil for cooking

Instructions
 

  • Set up your dredging station. Crack two eggs into a wide, shallow bowl and whisk. In another shallow bowl, place your breadcrumbs, ½ teaspoon salt, oregano, garlic powder and parmesan cheese and mix to distribute evenly. Place the flour in a third shallow bowl or plate. Set aside while you pound your chicken.
  • Place chicken between two sheets of parchment paper or wax paper. Using a meat tenderizer, pound the chicken with the flat side to an even thickness. It should be about ½ inch thick. You don't have to use parchment, but it helps contain splatters of raw chicken juice around your kitchen.
  • Add enough olive oil to a large skillet to coat the bottom of the pan at roughly an eighth-inch depth. The amount of oil you will need depends on the size of your pan. Heat the skillet over medium high heat.
  • Season the chicken with a sprinkle of kosher salt, then dredge it in the flour, coating both sides. Shake off the excess flour, then dip it in the eggs. Finally, dip the chicken in the breadcrumb mixture.
  • Carefully lay the chicken in the hot oil and saute for 4-5 minutes. It should be toasty brown on the bottom – take a peak, and if it is not let it cook for longer. Adjust the heat lower if the oil is smoking, or turn it up if the chicken isn't browning after 5 minutes. Carefully turn the chicken over to cook on the other side. When both sides are browned and the chicken is cooked through, remove to a serving plate and keep warm while you repeat with the remaining chicken. Serve warm.
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