Sizzled Chicken Schnitzel
Golden, crispy, and utterly irresistible, Sizzled Chicken Schnitzel is a quick and flavorful recipe perfect for weeknight dinners or weekend gatherings. Thinly pounded chicken breasts are coated in a perfectly seasoned breadcrumb mix, including paprika and garlic powder, then fried to crunchy perfection in hot vegetable oil. The result? A juicy interior encased in a golden, crackling crust. Ready in just 35 minutes, this easy-to-make dish pairs beautifully with a squeeze of fresh lemon and a sprinkle of parsley for a gourmet touch. Serve it with a light salad or buttery mashed potatoes for a satisfying meal. This crowd-pleasing schnitzel recipe is your go-to for serving up comfort food with a deliciously crisp twist!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs (preferably panko)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 1 cup Vegetable oil (for frying)
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (optional, for garnish)
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
Step 2
Set up a breading station with three shallow bowls. In the first bowl, combine the flour with salt, pepper, paprika, and garlic powder. In the second bowl, whisk together the eggs and milk. Fill the third bowl with breadcrumbs.
Step 3
Dip each chicken breast first into the seasoned flour, ensuring it is evenly coated. Shake off excess flour, then dip into the egg mixture, allowing excess to drip off. Finally, press the chicken into the breadcrumbs, making sure both sides are well-coated. Set aside on a plate.
Step 4
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking (approximately 350°F). Test by dropping a breadcrumb into the oil—it should sizzle and turn golden brown.
Step 5
Fry the chicken schnitzels in batches, ensuring they do not crowd the pan. Cook for 3-4 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F).
Step 6
Remove the schnitzels from the skillet and place them on a wire rack or paper towels to drain excess oil.
Step 7
Garnish with fresh parsley and serve immediately with lemon wedges on the side for a burst of citrusy flavor.
Nutrition Facts
| Serving size | (1466.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4635.1 |
| Total Fat 281.4g | 0% |
| Saturated Fat 45.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 966.3mg | 0% |
| Sodium 4798.0mg | 0% |
| Total Carbohydrate 267.0g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 20.7g | |
| Protein 272.4g | 0% |
| Vitamin D 102.0IU | 0% |
| Calcium 447.5mg | 0% |
| Iron 25.3mg | 0% |
| Potassium 2480.9mg | 0% |
Source of Calories