Chicken Schnitzels

One of my absolute favorite food is tasty, easy and pan-fried Chicken Schnitzels. I can eat this all day, and every single day without ever getting tired of, and I am not even exaggerating.

Chicken Schnitzels
Chicken Schnitzels

I have a love-hate relationship with fried food, but I suspect many of us have the same issue.

Well, I do try not to make it too often, but when I do it is a feast.

Pork or chicken cutlet or schnitzels are such a marvelous mate to serve with salad, over pasta, with potatoes or rice, or perhaps in a sandwich or a wrap.

As you can see there are literally tones of possibilities. To be honest, my family is obsessed with it as much as I am.

Every time when my kids have friends over pork or chicken schnitzels need to be made as well as pasta and sauce. PERIOD!

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Chicken Schnitzels

I am probably spoiling people too much, but I love having these teenagers over.

On top of all, I enjoy feeding them homemade food and getting some positive feedback.

This is such a stupidly easy recipe, and I know you will love it.

I have decided to share this recipe simply because so many asked for it. Even though I have pork schnizes, and the method is almost the same.

TAP HERE FOR MY AMAZING PORK SCHNIZEL RECIPE

Chicken Schnitzels

Anyhow, if you get the change to make my Chicken Schnitzels, please tag me on Instagram.

@sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me.

I love seeing your creativity and hearing your thoughts.

RECIPES YOU MIGHT LIKE:

EASY CHICKEN MARSALA

INDIVIDUAL CHICKEN POT PIES

CHICKEN FAJITA SKEWERS

EVERYTHING BAGEL BAKED CHICKEN

Chicken Recipe
Yield: Serve 4

Chicken Schnitzels

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Easy and tasty recipe for my amazing Chicken Schnitzels

Ingredients

  • 4 skinless, boneless chicken breasts halves
  • Salt and freshly ground black pepper on each cutlet
  • 1/2-3/4 cup all-purpose flour (I used gluten-free)
  • 3 large eggs, well mixed
  • 2 cups breadcrumbs (any type works fine)
  • 4-5 tablespoons oil
  • Freshly chopped parsley
  • Lemon wedges

Instructions

  1. Place the chicken breasts on the cutting board and remove if there is any fat. Cut a large chicken breast half in half diagonally lengthwise. See pic below.
  2. Place each cutlet in a large plastic bag or use plastic wrap (film), one at a time, and pound them so they are approximately 1/2 inch in thickness.
  3. Season each chicken cutlet with a pinch of salt and ground black pepper.
    Prepare 3 bowls, one with flour, second with well-mixed eggs and the last with bread crumbs. I add a pinch of salt and pepper to eggs, some people add in the flour. NOTE* You do not need much salt as breadcrumbs are usually seasoned. If they are not, season accordingly. Add a good pinch of salt, pepper and maybe herbs if the crumbs are not seasoned.
  4. Place each piece of chicken in the flour, coating both sides, and shaking off any excess. Next, dunk it into the whisked egg, let any excess liquid drain off. Then coat it with breadcrumbs. Set aside until ready. At this point, you could place them in the airtight container and keep in the fridge for a couple of days. I like adding a wax paper or kitchen paper towel in between each uncooked chicken cutlet.
  5. Place a large skillet over medium heat and add the oil. Once the oil is hot but not smoking, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 2 minutes and then flip it over to finish cooking. I like flipping it twice so about 8 minutes per schnitzel and I cook 2 to 3 at the time depending on the size of the skillet. If the skillet or a frying pan is small, like 8 inches I cook only one at the time.
  6. Each piece should be golden brown on both sides.
  7. Remove the chicken to a kitchen paper towel-lined plate and repeat the process with the remaining chicken.
  8. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of freshly chopped parsley, and season with more salt if needed.

Notes



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