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–+ servings

Chicken Schnitzel

A classic dish featuring breaded and fried chicken cutlets, crispy on the outside and tender on the inside.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Austrian, German
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 4 pieces boneless, skinless chicken breasts pounded to about 1/2 inch thickness
Breading
  • 1 cup all-purpose flour for dredging
  • 2 large eggs beaten
  • 1 cup breadcrumbs preferably panko for extra crunch
Seasoning
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 teaspoon paprika optional
Cooking
  • 1/2 cup vegetable oil for frying
Garnish
  • 1 lemon cut into wedges for serving
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

Prepare the Chicken
  1. Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.
Set Up Breading Station
  1. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, and paprika.
Bread the Chicken
  1. Dredge each chicken breast in flour, dip in the beaten eggs, and then coat with breadcrumbs, pressing gently to adhere.
Fry the Chicken
  1. Heat the vegetable oil in a frying pan over medium-high heat. Fry the breaded chicken for about 4-5 minutes on each side or until golden brown and cooked through.
Serve
  1. Remove the chicken from the pan and drain on paper towels. Serve hot with lemon wedges and garnish with parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

For extra flavor, marinate the chicken in buttermilk for a few hours before breading.

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