Chicken Schnitzel Recipe

Ingredients

• 4 fillets Chicken Breast Fillets (Boneless, skinless; each fillet will be cut in half and pounded to 0.5 cm thickness)
• 100 g All-Purpose Flour (For dredging; lightly seasoned with salt and pepper)
• 4 pieces Large Eggs (Beaten together with mustard)
• 1 tsp Dijon Mustard (Optional, adds subtle tang)
• 225 g Plain Breadcrumbs (Seasoned with paprika, salt and pepper)
• 1 tsp Paprika (Adds color and mild flavor)
• 1 tsp Salt (For seasoning chicken and breadcrumb mix)
• 0.5 tsp Ground Black Pepper (Freshly ground if possible)
• 500 ml Vegetable Oil (Enough to fill skillet about 2 cm deep; high smoke‑point oil such as canola or sunflower)

Instructions

1. Flatten the Chicken

   Place each chicken fillet between two sheets of plastic wrap and gently pound with a rolling pin until the thickness is about 0.5 cm.

   Time: PT5M

2. Season the Chicken

   Sprinkle both sides of the flattened fillets with salt and freshly ground black pepper.

   Time: PT2M

3. Prepare Egg‑Mustard Mixture

   In a shallow bowl, beat the 4 eggs together with 1 tsp Dijon mustard until fully combined.

   Time: PT2M

4. Season the Breadcrumbs

   In another shallow bowl, combine the breadcrumbs, paprika, a pinch of salt, and a pinch of pepper. Mix well.

   Time: PT3M

5. Set Up Dredging Station

   Place the flour in a third shallow bowl. Arrange the three bowls in order: flour, egg‑mustard mixture, seasoned breadcrumbs.

   Time: PT2M

6. Coat the Chicken

   One piece at a time, dredge the chicken in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until fully coated.

   Time: PT5M

7. Heat the Oil

   Add vegetable oil to the skillet to a depth of about 2 cm and heat over medium‑high heat until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Fry the Schnitzel

   Carefully place the breaded chicken pieces in the hot oil. Fry for 3‑4 minutes on the first side until golden, then flip and fry an additional 2‑3 minutes until cooked through.

   Time: PT7M

   Temperature: 350°F

9. Drain and Rest

   Using tongs, remove the schnitzels and place them on a plate lined with paper towels to absorb excess oil.

   Time: PT2M

Nutrition Facts

Calories

440

Protein

30 g

Carbohydrates

25 g

Fat

20 g

Fiber

1 g