Chicken Schnitzel Recipe
This chicken schnitzel is the ultimate pub favourite made easily at home. With a golden, crunchy panko crumb and juicy, perfectly cooked chicken, it's ready in just 30 minutes. Whether you serve it with mash and veg, or chips and salad, this is going be a regular on your dinner table.
Servings 4 servings
Calories 347kcal
Equipment
Ingredients
- 2 large chicken breasts cut in half lengthways
- salt and pepper
- 75 g plain flour/all purpose flour
- 2 eggs beaten
- 2 cups panko breadcrumbs
Instructions
- Cut the chicken breast carefully in half lengthways so that you get two halves. Place each fillet between two sheets of baking paper and use a meat mallet or rolling pin to gently pound it until it’s even in thickness, around 1 cm (½ inch).
- Place the flour, egg, and panko breadcrumbs in three separate shallow bowls. Season the flour generously with salt and pepper.
- Dredge each piece of chicken in the seasoned flour, shaking off the excess. Dip into the egg, letting any excess drip off, then coat well in the panko breadcrumbs, pressing gently to help them stick.
- Pour enough oil into a large frying pan to come about 1 cm (½ inch) up the side and heat over medium heat. Once hot, add the schnitzel and cook for 3–4 minutes on each side, or until deep golden brown and cooked through.💡 The chicken is cooked when the internal temperature reaches 75°C/165°F.
- Transfer to a wire rack to drain before serving.
Notes
Gluten free option: Substitute plain flour with rice flour and use gluten free panko breadcrumbs. These are available at most major supermarkets.
Nutrition
Calories: 347kcal | Carbohydrates: 36g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 382mg | Potassium: 527mg | Fiber: 2g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 3mg
