Low Sodium Fried Chicken Schnitzel
Crispy, golden, and delectably tender, this Low Sodium Fried Chicken Schnitzel is a lighter twist on the classic comfort food. Perfect for those watching their sodium intake, this recipe swaps traditional seasonings for a flavorful blend of garlic powder, onion powder, paprika, and freshly ground black pepper, while using unsalted panko breadcrumbs for that signature crunch. By incorporating low-sodium chicken broth into the egg wash, this dish stays juicy and savory without sacrificing taste. Quick to prepare in just 35 minutes, it’s pan-fried to perfection in a mix of unsalted butter and vegetable oil for an indulgent yet healthier finish. Garnished with fresh parsley and served with zesty lemon wedges, this schnitzel is a satisfying meal the whole family can enjoy. Perfect for weeknight dinners or special occasions, it's a must-try for anyone craving crispy chicken without the excess salt!
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Recipe Information
Ingredients
- 2 large (about 8 oz each) chicken breasts
- 0.5 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 2 large eggs
- 2 tablespoons low-sodium chicken broth
- 1 cup unsalted panko breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 4 pieces lemon wedges
- 2 tablespoons, chopped fresh parsley
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or a rolling pin to gently pound them to about 1/2 inch thickness.
In a shallow bowl, combine the flour, garlic powder, onion powder, ground black pepper, and paprika.
In another shallow bowl, whisk together the eggs and the low-sodium chicken broth.
In a third shallow bowl, place the unsalted panko breadcrumbs.
Coat each chicken breast first in the seasoned flour, making sure to shake off any excess.
Dip the chicken into the egg mixture, allowing any excess to drip off.
Finally, coat the chicken in the panko breadcrumbs, pressing gently to adhere the breadcrumbs to the chicken.
In a large skillet, heat the unsalted butter and vegetable oil over medium heat.
When hot, add the chicken breasts to the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the skillet and transfer to a plate lined with paper towels to drain any excess oil.
Sprinkle with fresh parsley and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 5.5 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 191 mg | 15% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 506 mg | 11% | |
*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.
