Nitkos Chicken Schnitzel with Sage Rosemary and Garlic
Elevate your dinner menu with Nitkos Chicken Schnitzel, a crispy, golden masterpiece infused with the fragrant flavors of sage, rosemary, and garlic. This recipe features tender chicken breasts, perfectly breaded with a savory blend of Parmesan cheese, fresh herbs, and seasoning for an aromatic twist on the classic schnitzel. The simple yet flavorful breading technique delivers a crunchy exterior that locks in the juiciness of the chicken, while the fresh herbs infuse each bite with mouthwatering depth. Quick to prepare in under 40 minutes, this recipe is perfect for a weeknight dinner or special occasion. Serve it hot with a squeeze of fresh lemon to brighten the dish and pair with your favorite sides for an irresistible meal that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Fresh sage
- 2 tablespoons Fresh rosemary
- 4 cloves Garlic cloves
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 cup Parmesan cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Paprika
- 0.5 cup Vegetable oil
- 4 pieces Lemon wedges
Instructions
Place the chicken breasts between two layers of plastic wrap and use a meat mallet to pound them to about 1/4-inch thickness. Set aside.
Finely chop the fresh sage, rosemary, and garlic and set aside.
Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs with the milk. In the third dish, combine the breadcrumbs, Parmesan cheese, chopped sage, rosemary, garlic, salt, pepper, and paprika.
Season the pounded chicken breasts lightly with salt and pepper on both sides.
Dredge each chicken breast first in the flour, shaking off any excess, then dip into the egg mixture, and finally coat it evenly with the breadcrumb mixture. Press the breadcrumbs firmly onto the chicken so they adhere well. Set the breaded chicken aside on a plate.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (test by dropping a small piece of breadcrumb into the oil – it should sizzle), carefully add the breaded chicken breasts. Fry in batches if necessary to avoid overcrowding the pan.
Cook each schnitzel for 3-4 minutes per side or until golden brown and fully cooked through. Transfer to a wire rack or paper towel–lined plate to drain excess oil.
Serve the chicken schnitzel hot with fresh lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
3887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 7054 mg | 307% | |
| Total Carbohydrate | 271.9 g | 99% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 17.9 g | ||
| Protein | 303.0 g | 606% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1225 mg | 94% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 460 mg | 10% | |
*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.
