Pan Fried Chicken Schnitzel Style
Crispy, golden, and utterly delicious, this Pan Fried Chicken Schnitzel Style recipe is a fast and flavorful way to elevate your weeknight dinner game. Thinly pounded chicken breasts are coated in a savory breadcrumb mixture enriched with Parmesan cheese and a hint of paprika, then pan-fried to perfection in hot, shimmering vegetable oil. With a prep time of just 20 minutes, this family-friendly dish boasts an irresistibly crunchy exterior and juicy, tender meat inside. Serve with fresh lemon wedges for a zesty finish and a sprinkle of parsley for a pop of color. Perfectly paired with a crisp side salad or buttery mashed potatoes, this schnitzel is as versatile as it is satisfying. Ideal for quick dinners or casual entertaining, it’s a foolproof classic that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 0.25 cups Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 0.25 cups Vegetable oil
- 4 pieces Lemon wedges
- 1 tablespoon Fresh parsley (optional for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness, about 1/4 inch thick.
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the breadcrumbs, Parmesan cheese, salt, black pepper, and paprika.
Lightly season the chicken breasts with additional salt and pepper on both sides.
Dredge a chicken breast in the flour, shaking off the excess. Next, dip it into the egg mixture, ensuring it's fully coated. Finally, press it into the breadcrumb mixture, coating both sides evenly. Repeat this process with the remaining chicken breasts.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
Carefully place the breaded chicken breasts into the skillet. Cook for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Transfer the cooked chicken schnitzels to a plate lined with paper towels to drain excess oil.
Serve the schnitzels immediately with lemon wedges for squeezing on top. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 4622 mg | 201% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 10.2 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 425 mg | 33% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 317 mg | 7% | |
*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.
