Crisp Chicken Schnitzel with Lemony Spring Herb Salad
Golden, crispy, and irresistibly flavorful, this Crisp Chicken Schnitzel with Lemony Spring Herb Salad recipe is a modern twist on a classic comfort food. Perfectly pounded and breaded chicken cutlets are pan-fried to a golden crunch, thanks to a Parmesan-infused panko coating, while a refreshing salad of mixed spring herbs, peppery arugula, and crisp radishes adds a vibrant, zesty counterbalance. Tossed in a bright lemon-honey vinaigrette, the herb salad elevates this dish from hearty to elegant, making it an ideal choice for weeknight dinners or casual entertaining. Ready in just 35 minutes, this quick and satisfying meal combines crisp textures and fresh flavors for a chef-inspired dining experience you can easily recreate at home.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 2 pieces eggs
- 2 tablespoons milk
- 1.5 cups panko breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cups vegetable oil
- 1 cups mixed spring herbs (parsley, dill, chives, mint)
- 2 cups baby arugula
- 1 whole lemon
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 4 pieces radishes, thinly sliced
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to pound them to an even thickness, about 1/4 inch thin.
Set up a breading station with three shallow bowls: one with flour, one with eggs beaten with milk, and one with panko breadcrumbs mixed with grated Parmesan, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Season the chicken breasts with a pinch of salt and pepper on both sides.
Dredge each chicken breast in the flour, shaking off excess, then dip it in the egg mixture, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, carefully lay one or two schnitzels (depending on skillet size) into the pan. Cook for 2-3 minutes on each side or until golden brown and cooked through. Remove and drain on a paper towel-lined plate. Repeat with the remaining chicken.
To make the salad, combine the mixed herbs, arugula, and radishes in a large bowl.
In a small bowl, whisk together the juice of the lemon, olive oil, honey, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to make the dressing.
Toss the salad gently with the dressing until evenly coated.
Serve each schnitzel warm, topped with a generous serving of the herb salad.
Nutrition Facts
Calories |
2753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 4980 mg | 217% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 18.9 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1011 mg | 78% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 3421 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
