Description
A quick, crispy, and comforting chicken dish made with thinly pounded cutlets coated in seasoned flour, an herbed egg wash, and a crunchy Parmesan–panko crust, fried until golden and served with fresh lemon.
Ingredients
- 2 large boneless, skinless chicken breasts (780 g)
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1/2 cup all-purpose flour (80 g)
- 2 eggs
- 1 Tbsp water
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 1/4 cups panko breadcrumbs (100 g)
- 1/2 cup grated Parmesan cheese (65 g)
- 2 cups vegetable oil (for frying)
- 1 lemon, quartered
Instructions
- Slice the chicken breasts lengthwise and pound the cutlets to 1/4-inch thickness. Season with 1/2 tsp salt and 1/2 tsp pepper.
- Prepare three bowls: flour mixed with remaining salt and pepper; eggs whisked with water, garlic powder, and parsley; panko mixed with Parmesan.
- Coat each cutlet in flour, then dip in the egg mixture, and finally press firmly into the panko mixture. Set aside on a sheet pan.
- Heat oil in a large skillet to 350–375°F.
- Fry one cutlet at a time for 3–4 minutes on the first side, then 2–3 minutes on the second side, until golden and the internal temperature reaches 165°F.
- Drain on paper towels and continue frying remaining pieces.
- Serve with lemon wedges.
Notes
- Chicken thighs can be used for a juicier schnitzel.
- Regular breadcrumbs yield a finer texture than panko.
- Add paprika or onion powder to the flour for extra flavor.
- Air-frying or pan-frying with less oil offers a lighter option.
Nutrition
- Serving Size: 1 cutlet
- Calories: 420
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 135 mg
