Crispy Chicken Schnitzel Recipe: Easy and Delicious!
Crispy on the outside, tender on the inside - join me in mastering the art of making the perfect chicken schnitzel in my step-by-step tutorial!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN SCHNITZEL INGREDIENTS:
►1 1/2 pounds (2 large) boneless, skinless chicken breasts
►1/4 cup all-purpose flour
►2 teaspoons garlic salt
►1/2 teaspoon paprika
►1/2 teaspoon freshly ground black pepper
►2 large eggs
►1½ cups panko breadcrumbs
►Extra-virgin olive oil, canola oil, or any high-heat cooking oil
►Sea salt, to taste
►Lemon wedges, for serving
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:19 Chicken prep
2:03 Breading station assembly
3:05 how to coat the chicken
3:40 how to cook chicken schnitzel
4:47 how to elevate the flavor
6:53 taste test
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Al Khazna Chicken Schnitzel
CHICKEN SCHNITZEL RECIPE
Call it schnitzel, pan-fried, chicken cutlets - we call it dinner MVP. There’s a lot to love when a crisp, golden brown coating meets juicy, delicious chicken breasts. You don’t need an industrial deep fryer to turn chicken into an absurdly crispy, plate-size masterpiece. For a little punch, feel free to add cayenne pepper to the flour mixture.
overall cook time: 30 to 40 min
servings: 4
Ingredients
4 Boneless, Skinless Pasture-Raised Chicken Breasts
¾ Cup All-Purpose Flour
2 Pasture-Raised Eggs, beaten
1 ¼ Cups Panko Breadcrumbs
¼ Cup Grated Parmesan Cheese
½ teaspoon Paprika
4 Ounces Arugula
1 Lemon, halved
Chef Tip! To keep your hands clean during the breading process, designate one hand for dry ingredients and the other hand for wet ingredients. The dry hand is for the flour and breadcrumbs, while the wet hand is for the eggs. Avoid mixing them up or you'll successfully have breaded your hands!
Instructions
Prepare the Chicken
Line one sheet pan with parchment paper and another sheet pan with paper towels.
Place one chicken breast with the underside facing up on a cutting board.
Lightly rub one side of parchment with olive oil and place it, oil slide down, on top of the breast. Pound the underside of the breast with a kitchen mallet (or an empty glass jar) until it’s evenly about ½ inch thick. Repeat with the remaining breasts.
Set Up the Breading Station & Bread the Chicken
Season the pounded breasts with salt on both sides. Place the flour, beaten eggs, and breadcrumbs each into a separate shallow dish. Stir the paprika into the flour. Stir the Parmesan cheese into the breadcrumbs. Season the flour and breadcrumb-cheese mixture with salt and pepper.
Working one at a time, thoroughly coat the seasoned breast into the seasoned flour (shaking off the excess). Then coat both sides in the beaten eggs (letting the excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere and shaking off the excess). Set aside and repeat with the remaining breasts.
Cook the Chicken
In a pan, heat a thin layer of olive oil on medium-high until hot. (The oil is hot enough when a pinch of breadcrumbs immediately sizzles when added to the pan.)
Add as many coated chicken breasts as you can fit into the pan in a single layer (you may have to work in batches).
Cook until golden brown, about 3 to 4 minutes per side. Transfer to a paper towel plate. If necessary, add more oil to the pan as necessary and cook the remaining breasts. Sprinkle lightly with salt and serve immediately.
Dress the Arugula & Serve
While the chicken cooks, in a bowl, combine the arugula with the juice of half a lemon and a drizzle of olive oil. Toss to thoroughly coat. Taste, then season with salt and pepper to taste. Divide the cooked chicken and dressed arugula between dishes.
Greek Food! Souvlaki (Chicken Gyro)
MARINADE
1/2 cups greek yogurt
¼ cup lemon juice
1 tbsp olive oil
1 tsp salt
2 garlic cloves
1 tsp coriander powder
1 tsp paprika
1 tsp ground cumin
½ tsp cayenne pepper
1 tsp black pepper
1 tsp oregano
1 tbsp red wine vinegar
Tzatziki
1 cucumber
1 cup greek yogurt
1 garlic clove
1-2 tbsp fresh mint
1-2 tbsp olive oil
Marinade chicken at least 2 hours.
For sauce, salt the cucumber, grate, and remove as many liquid as you can.
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Crispy Baked Chicken Tenders
#shorts
Winner Winner Chicken Dinner: Crispy Baked Chicken Tenders ????
This is a healthier version of deep-fried breadcrumb coated chicken, baked in an oven in about 15 minutes. Can’t think of a better way to end the week.
Full recipe is on our blog:
Learn how to schnitzel like a chef!
How to make the Chicken Parm Melt from the video:
Step 1.
Finely dice the shallots and mince two of the garlic cloves. Add plenty of olive oil to a medium saucepan and set over medium heat.
Step 2.
Add the chopped tomatoes, parmesan rind and the basil stalks. Bring to a simmer, reduce the heat and cook for 15-20 mins until reduced. Season with salt and pepper and set aside.
Step 3.
To make the pesto aioli, combine the fresh pesto, mayonnaise and grate in the remaining garlic clove. Season with salt and mix to combine.
Step 4.
Now for the chicken. Butterfly each breast, cover with a sheet of baking parchment and bash with a pan until you have an even thickness.
Step 5.
Now pop your flour, eggs and breadcrumbs in 3 separate bowls. Season the flour with salt and pepper. Beat the egg and season that, too.
Step 6.
Pass each breast through the flour, dusting off any excess and place it into the egg. Allow any excess to run off before coating it in the breadcrumbs. Reserve on a tray and repeat with the remaining chicken.
Step 7.
Preheat the grill to medium-high (200°C).
Step 8.
Cover the bottom of a frying pan with oil and set over a medium heat. Once hot, lay your first chicken breast down and cook until golden brown and crispy.
Step 9.
Flip it over, give it a baste and cook until the whole thing is golden, brown and the chicken is cooked through. Pop onto a tray and repeat with the remaining chicken.
Step 10.
Once the chicken is cooked off, top each with a spoon of tomato sauce, a few slices of mozzarella and heaps of parmesan cheese.
Step 11.
Pop it under the grill until the mozz is melty and the parmesan is starting to caramelise. Meanwhile, toast your buns.
Step 12.
To assemble, add another spoon of tomato sauce to the bottom bun. Top with the chicken and a few basil leaves. Chuck a big spoon of pesto aioli on the top bun and smash it on top.
Step 13.
Give it a squish, and get stuck in.
Ingredients (Serves 4):
2 Shallots
3 Cloves of Garlic
400g Chopped Tomatoes
100g Parmesan, plus the rind
Handful of Basil, plus the stalks
3 Tbsp Fresh Pesto
3 Tbsp Mayo
4 Chicken Breasts
140g Plain Flour
3 Eggs
150g Panko Breadcrumbs
250g Mozzarella
4 Brioche Buns
Lemon Wedges
Olive Oil
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