Guilty Chicken Shnitzels
Indulge in crispy, golden perfection with our irresistible Guilty Chicken Schnitzels—a comforting classic elevated with a flavorful twist. These tender chicken breasts are pounded thin for quick, even cooking, then coated in a delectable Parmesan-spiked breadcrumb mixture infused with garlic powder, paprika, and a hint of black pepper. Pan-fried to crunchy, golden-brown perfection in sizzling vegetable oil, these schnitzels deliver a satisfying crunch with every bite. Ready in just 30 minutes, this recipe combines simple ingredients and a foolproof technique for a restaurant-quality dish at home. Serve with fresh lemon wedges for a bright, citrusy finish, and pair with your favorite sides for an easy, crowd-pleasing meal. Perfect for weeknight dinners or special occasions, these schnitzels are comfort food at its finest!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup All-purpose flour
- 3 Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Vegetable oil (for frying)
- 4 pieces Lemon wedges (optional for serving)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
Set up a dredging station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk until well combined. In the third bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Lightly coat each chicken breast in the flour, shaking off any excess. Then dip the chicken into the egg mixture, ensuring it is fully coated, and let any excess liquid drip off. Finally, press the chicken into the breadcrumb mixture, firmly coating both sides.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a few breadcrumbs into it; if they sizzle and turn golden quickly, the oil is ready.
Fry the schnitzels one or two at a time (depending on pan size) to avoid overcrowding. Cook each piece for 2-3 minutes per side or until golden brown and fully cooked. The internal temperature should reach 165°F (74°C).
Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil.
Serve immediately with optional lemon wedges for a zesty finish.
Nutrition Facts
Calories |
5867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.4 g | 538% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 7166 mg | 312% | |
| Total Carbohydrate | 268.9 g | 98% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 19.2 g | ||
| Protein | 293.3 g | 587% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 770 mg | 59% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 554 mg | 12% | |
*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.
