Sizzled Chicken Schnitzel
Golden, crispy, and utterly irresistible, Sizzled Chicken Schnitzel is a quick and flavorful recipe perfect for weeknight dinners or weekend gatherings. Thinly pounded chicken breasts are coated in a perfectly seasoned breadcrumb mix, including paprika and garlic powder, then fried to crunchy perfection in hot vegetable oil. The result? A juicy interior encased in a golden, crackling crust. Ready in just 35 minutes, this easy-to-make dish pairs beautifully with a squeeze of fresh lemon and a sprinkle of parsley for a gourmet touch. Serve it with a light salad or buttery mashed potatoes for a satisfying meal. This crowd-pleasing schnitzel recipe is your go-to for serving up comfort food with a deliciously crisp twist!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs (preferably panko)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 1 cup Vegetable oil (for frying)
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
Set up a breading station with three shallow bowls. In the first bowl, combine the flour with salt, pepper, paprika, and garlic powder. In the second bowl, whisk together the eggs and milk. Fill the third bowl with breadcrumbs.
Dip each chicken breast first into the seasoned flour, ensuring it is evenly coated. Shake off excess flour, then dip into the egg mixture, allowing excess to drip off. Finally, press the chicken into the breadcrumbs, making sure both sides are well-coated. Set aside on a plate.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking (approximately 350°F). Test by dropping a breadcrumb into the oil—it should sizzle and turn golden brown.
Fry the chicken schnitzels in batches, ensuring they do not crowd the pan. Cook for 3-4 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F).
Remove the schnitzels from the skillet and place them on a wire rack or paper towels to drain excess oil.
Garnish with fresh parsley and serve immediately with lemon wedges on the side for a burst of citrusy flavor.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 120 mg | 9% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 702 mg | 15% | |
*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.
