Lemon Basil Chicken Schnitzel
Crispy, golden perfection meets bright, zesty flavors in this Lemon Basil Chicken Schnitzel recipe—a vibrant twist on the classic schnitzel! Tender chicken breasts are pounded thin and marinated with a fragrant blend of garlic, fresh basil, tangy lemon zest, and juice, infusing every bite with bold Mediterranean-inspired flavors. Coated in a crunchy panko-Parmesan crust and pan-fried to achieve that irresistible golden exterior, this dish balances richness with a fresh pop of citrus. Ready in just 40 minutes and perfect for weeknight dinners or special occasions, this schnitzel is best served hot with lemon wedges, a crisp side salad, or roasted vegetables. Whether you're looking for an easy chicken recipe or a way to elevate schnitzel night, this crowd-pleaser is a must-try.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 10 leaves Fresh basil leaves
- 2 teaspoons Lemon zest
- 2 tablespoons Lemon juice
- 2 cloves Garlic cloves, minced
- 1 cup All-purpose flour
- 2 large Eggs
- 2 cups Panko breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Vegetable oil
- 4 pieces Lemon wedges, for serving
Instructions
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick.
In a small bowl, mix the minced garlic, lemon zest, lemon juice, and finely chopped basil leaves. Rub the mixture all over the chicken breasts, then set aside for 10 minutes to marinate.
Prepare three shallow dishes: one for all-purpose flour, one for beaten eggs, and one for a mixture of panko breadcrumbs, grated Parmesan, salt, and black pepper.
Dredge each marinated chicken breast in the flour, shaking off excess. Dip it into the beaten egg, ensuring it’s fully coated, and then press it into the breadcrumb mixture, covering both sides completely.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the chicken breasts in batches, cooking for 3-4 minutes on each side until golden brown and cooked through.
Transfer the schnitzels to a paper-towel-lined plate to drain excess oil.
Serve immediately with lemon wedges on the side for a fresh squeeze of flavor. Pair with a side salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.0 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 239 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 864 mg | 18% | |
*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.
