Crispy breaded chicken Schnitzel that is golden and crispy on the outside and tender and juicy on the inside and full of garlic and paprika flavour. This recipe is so easy to put together and amazingly simple yet tastes incredibly delicious.
Make sure to drizzle loads of lemon over and sprinkle with some sea salt flakes for an extra kick of flavour!
Crispy breaded chicken Schnitzel that is golden and crispy on the outside and tender and juicy on the inside and full of garlic and paprika flavour. This recipe is so easy to put together and amazingly simple yet tastes incredibly delicious.
Make sure to drizzle loads of lemon over and sprinkle with some sea salt flakes for an extra kick of flavour!
Yields1 Serving Prep Time10 minsCook Time15 minsTotal Time25 mins
2 chicken breasts 1 large egg ⅓ cup plain flour 1 tsp galic powder ¾ tsp paprika ½ tsp ground pepper 1 cup breadcrumbs ⅓ cup olive oil corse sea salt to sprinkle on top fresh parsley & lemon wedges to serve
11. Slice the chicken breasts in half horizontally and use a meat mallet or rolling pin to flatten the chicken to about 1/8 to 1/4 inch thickness.
2. Set up a prep station by placing the whisked egg in a small shallow bowl then combine the flour and spices and place in another bowl and the Panko breadcrumbs in a third shallow bowl or plate.
3. Dip one chicken piece in the egg mixture making sure it is evenly coated, and tip off and excess mixture. Next dredge the chicken all over in the flour mixture and lastly dredge in the breadcrumbs. Set the chicken aside and repeat with the rest of the chicken pieces.
4. In a large non stick skillet heat just half the oil over medium heat and once hot enough place two chicken pieces in the pan until golden brown, about 3-4 minutes on one side then flip and cook a further 2-3 minutes on the opposite side. You may need more time or less time depending on the pan and heat. Repeat with the rest of the chicken.
5. Once all the chicken is cooked transfer to a serving plate then sprinkle with sea salt, and chopped parsley and serve with some lemon wedges.
1. Slice the chicken breasts in half horizontally and use a meat mallet or rolling pin to flatten the chicken to about 1/8 to 1/4 inch thickness.
2. Set up a prep station by placing the whisked egg in a small shallow bowl then combine the flour and spices and place in another bowl and the Panko breadcrumbs in a third shallow bowl or plate.
3. Dip one chicken piece in the egg mixture making sure it is evenly coated, and tip off and excess mixture. Next dredge the chicken all over in the flour mixture and lastly dredge in the breadcrumbs. Set the chicken aside and repeat with the rest of the chicken pieces.
4. In a large non stick skillet heat just half the oil over medium heat and once hot enough place two chicken pieces in the pan until golden brown, about 3-4 minutes on one side then flip and cook a further 2-3 minutes on the opposite side. You may need more time or less time depending on the pan and heat. Repeat with the rest of the chicken.
5. Once all the chicken is cooked transfer to a serving plate then sprinkle with sea salt, and chopped parsley and serve with some lemon wedges.