Garlic Schnitzel
Crispy, golden, and infused with the irresistible flavor of garlic, Garlic Schnitzel is the ultimate comfort food with a gourmet twist. This recipe transforms tender, pounded chicken breasts into perfectly breaded cutlets, coated in a flavorful mixture of panko breadcrumbs, Parmesan cheese, and a hint of paprika. The addition of sautéed garlic as a final garnish elevates the dish with a bold, aromatic finish. Each schnitzel is pan-fried to perfection for a crunchy crust and juicy interior, then served with fresh parsley and a squeeze of zesty lemon for a balanced bite. Ideal for a quick weeknight dinner or a crowd-pleasing meal, this dish comes together in just 35 minutes and delivers a restaurant-quality experience from your own kitchen.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 4 cloves Garlic cloves
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs (preferably panko)
- 0.25 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 cup Vegetable oil (for frying)
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (chopped)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound the chicken to an even thickness of about 1/4 inch.
Peel and finely mince the garlic cloves. Divide half of the garlic for the egg mixture and the other half for flavoring later.
Set up three shallow bowls for dredging. In the first bowl, add the flour. In the second bowl, beat the eggs with milk, half the minced garlic, salt, pepper, and paprika. In the third bowl, combine the breadcrumbs and Parmesan cheese.
Heat vegetable oil in a large skillet over medium heat. Ensure the oil reaches about 350°F (175°C) for optimal frying.
Dredge each chicken piece first in the flour, shaking off the excess. Then, dip it into the egg mixture, making sure it is fully coated. Finally, press it into the breadcrumb mixture to coat evenly.
Carefully place the coated chicken breasts into the hot oil. Fry in batches for 3-4 minutes per side or until golden brown and fully cooked (the internal temperature should reach 165°F or 74°C).
Transfer the cooked schnitzels to a paper towel-lined plate to drain excess oil.
In a small skillet, lightly sauté the remaining minced garlic in a teaspoon of vegetable oil until golden and fragrant, about 1 minute. Sprinkle this garlic over the fried schnitzels for an extra hit of flavor.
Garnish the schnitzels with freshly chopped parsley and serve with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
4897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.9 g | 382% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 5707 mg | 248% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 20.7 g | ||
| Protein | 295.7 g | 591% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1132 mg | 87% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2614 mg | 56% | |
*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.
