Crispy Chicken Schnitzel Recipe
Ready in just 30 minutes, this crispy chicken schnitzel features succulent pan-fried chicken cutlets coated in a simple panko breading seasoned with sesame and za'atar.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 2 -4 servings
Ingredients
Chicken Schnitzel
- 2 large boneless skinless chicken breasts , butterflied to 1/2" thickness
- 1/2 cup all-purpose flour
- 2 eggs
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons water
- 2 1/2 cups panko bread crumbs
- 1 tablespoon sesame seeds
- 2 teaspoons za'atar seasoning
- salt and pepper , to taste
- canola oil , for frying
- lemon wedges , for serving
Brussels Sprouts Salad:
- 10 oz shaved brussels sprouts
- 4 pieces cooked crispy bacon , chopped (1 tablespoon of bacon fat reserved)
- 1 small shallot thinly sliced
- 2 teaspoons olive oil
- 1 teaspoon lemon zest
- juice of 1 lemon
- 1/3 cup toasted almonds , roughly chopped
- 1/3 cup freshly grated parmesan cheese
- salt and pepper , to taste
Instructions
- Butterfly the chicken breasts. Using a sharp knife, butterfly the chicken breasts. If you are unfamiliar with this technique, you'll want to cut it almost all the way in half through the middle leaving you with a larger, much thinner steak (see notes in the blog post). Pat the chicken dry with paper towels and season lightly with salt and pepper.
- Prep the batter and breading. In a medium bowl, whisk together the flour, eggs, dijon, Worcestershire, water, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground pepper until smooth. In a separate, shallow dish or pie plate, combine the panko with the sesame seeds and za'atar until well-mixed.
- Preheat the oil. Heat about 1 1/2 inches of canola oil in a wide-bottomed, high-sided pot (reduces splatter, a dutch oven works well, or a large cast-iron skillet) to 350ºF.
- Bread and batter the chicken. Dip the chicken into the batter and coat it well. Shake off any excess as you lift it from the bowl and then transfer it to the panko crumbs and coat it really well. Repeat with the second chicken breast.
- Pan fry the chicken. One a time, gently ease the chicken into the oil and fry for 3-4 minutes per side, until deeply golden brown. Transfer to a wire rack set over a baking sheet and into a 200ºF oven. This keeps the chicken warm and crispy while you fry the second piece.
- Make the Brussels sprout salad (optional). Heat a large skillet or cast iron skillet over medium-high heat. Add the bacon fat and when the fat starts to shimmer, add the shaved brussels sprouts to the pan. Cook for about 2 minutes, stirring frequently until the sprouts are lightly charred. Transfer to a bowl and toss with the remaining ingredients. Season to taste with salt and pepper.
- Garnish and serve. Serve immediately with lots of lemon wedges for squeezing.
Nutrition
Serving: 1gCalories: 1128kcalCarbohydrates: 102gProtein: 65gFat: 52gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 276mgSodium: 1533mgPotassium: 1629mgFiber: 14gSugar: 11gVitamin A: 1500IUVitamin C: 125mgCalcium: 555mgIron: 11mg
