Chicken Schnitzel is simply thinly sliced and breaded pieces of chicken. But when you add a few more ingredients to the dredging process and finish it with lemon juice and fresh parmesan, it is SO much more than a breaded piece of chicken. This is a beautiful dish to serve for a special dinner and reheats perfectly as leftovers.
If you fry a piece of chicken in any way, shape, or form (well for the most part), I’m going to eat it! Chicken fingers, chicken wings, classic fried chicken….I love it all. But there is something so delicious and a little classier about this chicken schnitzel.
How to make Chicken Schnitzel:
- Cut all the way through the middle of chicken breasts, making thinner pieces of chicken. You want the chicken to be about 1/2 inch thick. If the chicken still looks too thick, pound it down a little more.
- In a wide bowl, mix together 1 egg, 1 1/2 tbsp of soy sauce, 1 tbsp of dijon, 1 tbsp of mayonnaise, 1/2 tbsp of minced garlic. Stir together.
- On a plate, combine 2 cups of bread crumbs, 2 tbsp of kosher salt, and a few turns of freshly cracked black pepper.
- One at a time, dip the chicken pieces into the egg mixture and then dredge in the bread crumbs, pushing the bread crumbs into the chicken.
- Heat 1/2-1 inch of oil in a large skillet over medium/high heat. Once the oil is hot, add the chicken, making sure not to crowd the pan. You’ll probably have to do it in multiple batches. Let the chicken cook on one side 3-4 minutes or until browned and then flip over and cook the other side. Remove chicken to a paper towel-lined plate and let the oil drain off.
- When all of the chicken is fried, transfer to a plate. Squeeze a wedge of lemon over the chicken and top with freshly grated Parmesan cheese.
Chicken Schnitzel
Chicken Schnitzel is delicious, thinly sliced chicken dredge in breadcrumbs and topped with fresh lemon juice and freshly grated Parmesan cheese.
Ingredients
- 3 chicken breasts, cut in half lengthwise to make thinner pieces
- 1 egg
- 1 1/2 tbsp dijon
- 1 1/2 tbsp mayonnaise
- 1/2 tbsp minced garlic
- 2 cups breadcrumbs
- 1 tbsp kosher salt
- freshly cracked black pepper
- vegetable oil
- freshly squeeze lemon juice
- freshly grated Parmesan cheese
Instructions
- Cut chicken breasts in half lengthwise so you have 2-3 thinner pieces of chicken. You want the chicken to be about 1/2 inch thick or less.
- In a shallow bowl, mix together the egg, dijon, mayo, soy sauce, and garlic.
- On a plate, add 2 cups of breadcrumbs, 1 tbsp of kosher salt, and a few grinds of fresh black pepper.
- Heat 1/2 -1 inch of oil in a large skillet over medium/high heat.
- While the oil is heating, dip the chicken pieces into the egg mixture and then dredge in the breadcrumbs, pushing the breadcrumbs into the chicken.
- When the oil is hot, place the chicken into the oil piece by piece, making sure not to overcrowd the pan. You'll probably have to do multiple batches. Cook the chicken for 3-4 minutes on one side or until it is nicely browned. Flip carefully and cook the other side. Once cooked, remove from oil and place on a paper towel to drain.
- When you've cooked all the chicken, transfer to a plate and squeeze with a wedge of lemon and sprinkle with freshly grated Parmesan cheese.
Tried this recipe?Let us know how it was!
