Lemon Chicken Schnitzel
Crispy, golden, and bursting with citrusy flavor, Lemon Chicken Schnitzel is a delicious twist on a classic comfort food. This recipe features tender, thinly pounded chicken breasts coated in a zesty Parmesan and breadcrumb crust, infused with fragrant lemon zest and savory spices like paprika and garlic powder. Pan-fried to perfection in a combination of olive oil and butter, each piece boasts a beautifully crunchy exterior while remaining juicy and flavorful on the inside. Finished with a sprinkle of fresh parsley and served alongside lemon wedges for an extra burst of brightness, this schnitzel pairs perfectly with a crisp green salad or creamy mashed potatoes. With just 20 minutes of prep time and 15 minutes of cooking, this quick and irresistible dish is perfect for weeknight dinners or special occasions alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 0.5 cup Parmesan cheese, finely grated
- 2 whole Lemons
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.25 cup Olive oil
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Butterfly each chicken breast by slicing it horizontally into two thinner pieces. Use a meat mallet to pound each piece between plastic wrap until evenly thin, about 1/2 inch thick.
Season both sides of the chicken with salt, black pepper, garlic powder, and paprika. Set aside.
Set up a breading station: Place flour in one shallow dish, beat the eggs and milk together in a second shallow dish, and combine breadcrumbs and Parmesan cheese in a third shallow dish with zest from one lemon.
Dredge each chicken piece first in the flour, then dip it into the egg mixture, and finally coat it with the breadcrumb and Parmesan mixture. Press the coating onto the chicken to ensure it adheres well.
Heat olive oil and butter together in a large skillet over medium heat. Once the mixture is hot and shimmering, place the breaded chicken pieces in the skillet, working in batches if necessary to avoid crowding.
Fry the chicken for 3-4 minutes on each side, or until golden brown and cooked through. Avoid excessive flipping to keep the coating intact.
Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
Slice the remaining lemon into wedges for serving and sprinkle the schnitzel with fresh parsley, if using.
Serve the Lemon Chicken Schnitzel immediately with lemon wedges on the side for an extra burst of citrus flavor. Pair with a fresh salad or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
3835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.6 g | 206% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1127 mg | 376% | |
| Sodium | 8377 mg | 364% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 20.4 g | ||
| Protein | 319.4 g | 639% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1654 mg | 127% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2472 mg | 53% | |
*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.
