Crispy Chicken Schnitzel Recipe
Crispy, juicy chicken schnitzel can be ready in just 15 minutes! Be sure to pound each piece until quite thin, this will help the chicken cook quickly and evenly without drying out.
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts (about 1/2 pounds each)
- Kosher salt
- Black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 cup all purpose flour
- 2 eggs
- 1 1/2 cups breadcrumbs (Panko works well)
- Extra virgin olive oil
- 1 lemon, halved, plus lemon wedges for serving
Instructions
- Pound the chicken to thin, one piece at a time. Put a chicken breast in a large ziptop bag and seal, pushing out the air as you go. Use a mallet or the back of a heavy cast iron skillet to pound the chicken until it’s large and quite thin (about 1/8-inch in thickness or so). Repeat with the remaining chicken.
- Season the chicken. In a small bowl, combine the garlic powder, paprika, and oregano. Season the chicken all over with salt and pepper, then sprinkle with the spice mixture.
- Line up 3 bowls for a dredging station. Put the flour in the first bowl, beat the eggs in the second, and put the breadcrumbs in the third.
- Bread the chicken. Working with one piece of chicken at a time, coat each breast in the flour, then the egg, then the breadcrumbs. Repeat with the remaining chicken.
- Sear the chicken (in batches if necessary to avoid overcrowding the skillet). Line a sheet pan with paper towels and set near your stove. In a large skillet, heat 1/2 cup extra virgin olive oil over medium-high until shimmering but not smoking. Carefully add the chicken. Cook until golden brown on both sides, about 3 to 4 minutes per side. Place the prepared pan to drain.
- Finish and serve. Just before serving, squeeze fresh lemon juice over top. Serve with more lemon slices. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Leftovers & Storage: Store leftover schnitzel in the fridge in a tight-lid container; it will keep for 3 or more days. Warm in a medium-heated oven.
- I love this crispy chicken with an arugula avocado salad (pictured).
Nutrition
Calories: 322.4kcal | Carbohydrates: 29.8g | Protein: 31.8g | Saturated Fat: 1.8g | Cholesterol: 154.4mg | Sodium: 619.8mg | Potassium: 542.6mg | Fiber: 2g | Vitamin A: 583.8IU | Vitamin C: 1.4mg | Calcium: 67.2mg | Iron: 3mg
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