Chicken Schnitzel - Chisel & Fork (Video)
Crispy AND juicy, this Chicken Schnitzel recipe is one of the BEST I’ve ever tasted, and is incredibly easy to make!
Equipment
Ingredients
- 4 boneless chicken breasts 6 ounces each
- kosher salt to taste
- Freshly Ground Black Pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs homemade 3 slices of bread, or plain store bought
- ½ tsp garlic powder
- 1 tbsp olive oil
- lemons for serving
- Flat Leaf parsley chopped, for garnish
Instructions
- Slice lemons into wedges and chop parsley. Set aside.
- Place chicken on Large Cutting Board, and cover with plastic wrap. Use the Meat Tenderizer to pound the chicken to¼ inch thickness. Season with salt and black pepper.
- Place 3 slices of bread, cut in half, in the Manual Food Processor and pump the handle until you have breadcrumbs.
- Place the flour, egg, and breadcrumbs in separate Coating Trays or 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine. Dredge each piece of chicken first in the flour, then coat with egg mixture and finally, the breadcrumbs.
- Preheat oven to 200°F/95°C if you are cooking the chicken in batches, to keep it warm.
- Heat the olive oil in the Nonstick Sauté and Steam Pan or a large skillet over medium-high heat. When oil is shimmering, add chicken. Cook 3-4 minutes per side, or until golden & cooked through.
- Garnish with parsley and lemon wedges and serve immediately.
Notes
I HIGHLY recommend making your own breadcrumbs for this recipe, if at all possible. I feel this brought the dish to the next level of goodness!
Store any leftovers in a sealed container for up to three days, or freeze in a freezer safe container up to three months.
Nutrition
Calories: 426kcalCarbohydrates: 32gProtein: 32gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 165mgSodium: 305mgPotassium: 357mgFiber: 2gSugar: 2gVitamin A: 229IUVitamin C: 0.01mgCalcium: 79mgIron: 3mg
Tried this recipe?Let us know how it was!