Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Chicken Schnitzel with Lemon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 7 reviews

  • Author: Molly
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

This Chicken Schnitzel recipe features tenderized, breaded chicken breasts that are pan-fried to a crispy, golden perfection. Flavored with garlic, parsley, and Parmesan, these schnitzels are served with a fresh squeeze of lemon for a delightful and classic dish perfect for a satisfying dinner.

Ingredients

Chicken

  • 2 large chicken breasts (boneless, skinless, 780g)
  • 1 tsp salt (divided)
  • 1 tsp black pepper (freshly cracked, divided)

Breading

  • ½ cup all-purpose flour
  • 2 eggs
  • 1 Tbsp water
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 ¼ cup Panko breadcrumbs
  • ½ cup Parmesan cheese (grated)

For Frying & Serving

  • 2 cups vegetable oil
  • 1 lemon (quartered)

Instructions

  1. Gather and Prepare Ingredients: Collect all the ingredients you’ll need and get them ready for the cooking process.
  2. Pound the Chicken: Slice each chicken breast in half lengthwise. Place each cutlet in a ziplock bag or between two sheets of plastic wrap. Using a meat tenderizer or rolling pin, gently pound each piece to about ¼-inch thickness. Season both sides with ½ teaspoon salt and ½ teaspoon black pepper, then set aside.
  3. Mix Breading Components: Set up three shallow dishes. In the first, mix the flour with ½ teaspoon salt and ½ teaspoon black pepper. In the second, whisk together eggs, water, garlic powder, and dried parsley. In the third bowl, combine panko breadcrumbs and grated Parmesan cheese.
  4. Coat the Chicken: Dredge each chicken piece in the flour mixture first, shaking off excess. Dip it into the egg wash, letting extra drip off. Then press it firmly into the panko-Parmesan mix to fully coat. Place breaded chicken on a sheet pan and repeat with remaining pieces.
  5. Heat the Oil: Pour vegetable oil into a skillet and heat over medium heat until it reaches 350°F to 375°F. Use a thermometer to monitor the temperature for perfect frying results.
  6. Fry the Chicken: Carefully add one piece of breaded chicken into the hot oil. Avoid overcrowding the skillet; fry in batches as needed. Cook undisturbed for 3-4 minutes until golden brown on one side.
  7. Flip and Finish Cooking: Using tongs, gently flip the chicken and fry the other side for another 2-3 minutes. Continue until the internal temperature of each piece reaches 165°F, ensuring it is fully cooked.
  8. Drain and Serve: Remove the cooked schnitzels from the oil and place on paper towels to drain excess oil. Maintain oil temperature between batches. Serve the schnitzel with a squeeze of fresh lemon for bright, tangy flavor and enjoy your meal.

Notes

  • Use a meat mallet or rolling pin to achieve even thickness for quick and uniform cooking.
  • Maintaining the oil temperature is crucial to avoid greasy or undercooked schnitzels.
  • Panko breadcrumbs give extra crispiness compared to regular breadcrumbs.
  • Parmesan cheese enhances the flavor and browning of the crust.
  • For a lighter version, the schnitzels can be baked at 425°F for 15-20 minutes, turning halfway through.
  • Leftover schnitzel can be stored in the refrigerator for up to 2 days and reheated in a skillet for best texture.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: German

Find it online: https://recipeglimpse.com/crispy-chicken-schnitzel-with-lemon-recipe/