Herbed Chicken Schnitzel
Crispy, golden, and bursting with fresh herb flavors, this Herbed Chicken Schnitzel is a mouthwatering twist on the classic comfort food. Thinly pounded chicken breasts are coated in a perfectly seasoned panko breadcrumb mix, infused with fresh parsley, thyme, garlic, and Parmesan cheese for an irresistible crunch. The breaded chicken is pan-fried to golden perfection in just minutes, making it an ideal choice for a quick yet indulgent dinner. Serve these flavorful schnitzels with lemon wedges to boost their zesty charm, and pair them with a simple salad or roasted vegetables for a complete meal. This easy-to-follow recipe combines traditional schnitzel techniques with vibrant, aromatic herbs, delivering a satisfying dish that’s perfect for weeknight cooking or a casual dinner party.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Panko breadcrumbs
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Garlic powder
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Vegetable oil
- 4 pieces Lemon wedges
Instructions
Place the chicken breasts one at a time between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/4 inch.
Set up a breading station with three shallow bowls. In the first bowl, combine the flour, salt, and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the panko breadcrumbs, parsley, thyme, garlic powder, and Parmesan cheese.
Dredge each chicken breast in the flour mixture, making sure to coat it evenly. Shake off any excess flour.
Dip the floured chicken into the egg mixture, allowing any excess to drip off.
Press the chicken into the breadcrumb mixture, coating it evenly and pressing firmly so the breadcrumbs adhere well. Set aside on a plate and repeat with the remaining chicken breasts.
Heat the vegetable oil in a large skillet over medium heat until shimmering. Add two chicken breasts at a time (or as many as can fit without overcrowding the pan).
Cook the chicken for 3-4 minutes per side, or until golden brown and fully cooked through, with an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining chicken breasts, adding more oil to the pan if necessary.
Serve the herbed chicken schnitzel hot with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.9 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 675 mg | 14% | |
*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.
