Air-Fryer Honey Mustard Chicken Thighs are finger-licking delicious. In addition super easy recipe. Well, to be honest, I’m not the biggest fan of chicken thighs. Some people are white meat lovers and some dark, I am definitely a white meat lover. Yes, sometimes I like […]
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.
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!
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.
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 and tasty recipe for my amazing Chicken Schnitzels
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Each piece should be golden brown on both sides.
- Remove the chicken to a kitchen paper towel-lined plate and repeat the process with the remaining chicken.
- 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.
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Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.
If you like chicken salad or egg salad than you will love these low carb lettuce wraps. Addition of peas is optional, of course. However, they add such an amazing burst of sweetness.
You can add carrots or corn, or addition of all. Well, I think it just comes down to your personal preference.
It is all about creating something that you like. Taste and feel your food and see how you can develop a meal with your own twist.
Also, from time to time I would add eggs and sometimes I would skip including them.
The best part of this kind of salad is that you can use any chicken breast, although I would totally recommend rotisserie chicken.
Most of the time we do have leftovers after getting a large rotisserie chicken from the store and this is what we make.
It is just such a delicious and easy way to make lunch or even dinner.
My husband and I devoured this tray of lettuce wraps. I did not even miss bread or additional carbs.
That being said, I will probably slice some tomatoes and avocado the next time I serve these.
This salad reminds me greatly of my Russian Olivier Salad, except that I did not add smoked ham and boiled potatoes.
Oh, I can’t even tell you how much I love that salad that’s why I created this one. Something similar, but still somewhat different.
Please do check out my delicious and extremely easy Russian Olivier Salad because I have a feeling that you guys will love it.
Anyhow, if you make my amazing Chicken and Egg Salad Lettuce Wraps please tag me on INSTAGRAM.
@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance. I really appreciate all your support!
You may also like:
- Easy Chicken Salad Recipe in a yummy croissant
- School Lunch Box with Amazing Chicken Salad Sandwich
- Asian Style Chicken and Pineapple Lettuce Wraps
Easy and tasty lunch or fun appetizers. Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.
- 1 1/2-2 cup pull apart rotisserie chicken breast
- 4 large boiled eggs, chopped
- 1 cup frozen peas, defrosted (optional)
- 2 kosher pickles, diced
- 2 tablespoons mayo
- 1 teaspoon yellow mustard
- 1/2 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- salt to taste
- 1 Butterhead lettuce
- Use any leftover chicken breast such as oven-roasted chicken or even boiled, however, my recommendation is rotisserie. Take the skin off and pull off chicken breast meat off. Shred and pull apart with two forks or with your hands. Place in a large mixing bowl.
- Boil eggs, 6 minutes in the boiling water. Submerge eggs in cold water, break them a bit and leave for 5 minutes before peeling. Peel eggs and chop into small pieces. Add eggs to the mixing bowl.
- Add diced pickles, lemon juice, a dash of salt and pepper, then mix it by tossing it.
- Now, add mayo and mustard and mix it to coat everything very well. Keep salad in the fridge before serving.
- Wash and separate butter lettuce or any lettuce on hand and add about 2 tablespoons of the salad in the middle of the lettuce cup.
- I like garnishing it with a dash of black pepper and sweet paprika or red hot chili pepper flakes. This really depending on your personal preference.
The salad could be refrigerated and in airt tight container for up to 3 days. That is for the best taste.
If you do not like peas, please omit or add corn or carrots.
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Roast chicken with potatoes is my favorite meal. It reminds me greatly of my grandma and Sundays that I spend in her house. She would make this almost every single time when I come to visit.
I believe that it takes me back to that time of my life. With that being said, I just love the aroma of Lemon and Herb Roast Chicken. Don’t you? It is just intoxicating when it’s roasting.
I try to make roast chicken with potatoes almost every Sunday just to celebrate the end of the week, end of the weekend and making a tradition with my kids just like my grandmom creates special memories with me. I got to say that she made one of the best roast chicken that I’ve ever tasted.
She was a gourmand. That woman loved food and enjoyed eating more than anything, and I love that I got that from her… At least I’d like to think that my love for food came from her. I never saw her after I turned 9 or 10, but even now Sunday lunches always remind me of her.
Do you have dishes that remind you of your childhood? I would love to hear. I have a couple of dishes that make me quite teary because it reminds me of a special moment in my life. It wasn’t that many amazing and beautiful ones at least not fro my childhood, so I treasure those that I could remember or say that they were special and beautiful.
Of course, my husband and I now create our own tradition with our 3 kids and I couldn’t be more pleased when I hear my kids are talking about special moments that we created for them…
Hey, if you try this recipe or any other recipe from my blog please share with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Lemon and Herb Roast Chicken
Simple, delicious and the most flavorful roast chicken
- 1 Whole Chicken
- 1/2 Lemon + its juice
- Olive Oil
Seasoning and Herbs
- 2-3 generous Pinches of Salt
- 1/4 Ground Black Pepper
- 1/2 tablespoon Dried Parsley
- 1/4 tablespoon Sumac
- 2-3 sprigs Lemon Thyme
- Get a sharp paring knife and a pair of kitchen scissors and butterfly your whole chicken. Place the chicken on a cutting board with chicken breast-side-down. Working from the cavity opening up to the neck, cut down each side of the backbone with a pair of kitchen shears. Discard the backbone. I do not discard backbone, but if you wish you can.
- Add all the seasoning and herbs on the chicken inside and out, then drizzle a bit of oil and squeeze half of the lemon. Massage the chicken all the seasoning and herbs could marry together.
- Cover the chicken and place in the fridge for at least 10 hours. Do not leave chicken on the countertop for more than 15 minutes.
- Before starting to roast the chicken, preheat over to 375F.
- Place in the oven-safe dish, even on a roasting rack would be okay, maybe even the best, but since I didn't have a roasting rack I made it in the regular baking pan.
- Roast chicken for about 50-60 minutes, depending on your oven. Make sure to drizzle chicken with chicken drip just to keep it more flavorful.
- When the internal temp of the chicken measures 165F it is done and cooked through.
- Turn the Broiler on high for a minute just to make crunch the skin even more.
- You can add some potatoes in the chicken drip or save it for the next time you make roasted potatoes and chicken. It produces the most flavorful taste.
- I served the chicken with roasted potatoes. I baked potatoes between 25-30 minutes at 400F or until potatoes are tender and golden brown.
Dried thyme and fresh thyme are interchangeable with some difference in flavor. The standard ratio is 3 teaspoons fresh = 1 teaspoon dry, but this is often hard to measure. Figure 1/4 teaspoon of dried thyme leaf is equivalent to a fairly large sprig. If you use powdered thyme, use 3/4 as much as you would dried leaf.
Hello everyone, I hope your long weekend was fantastic and that you are enjoying summer break. We have been on break since last week and I can’t even believe that I will have a senior, a freshman, and the 6th grader next school year. […]