Chicken Schnitzel
Chicken schnitzel is a delicious and easy-to-make dish originating from Austria. It features thin, tender, and juicy chicken breasts coated in breadcrumbs and pan-fried until golden brown and crispy. Popular in many parts of the world, chicken schnitzel pairs well with mashed potatoes, roasted vegetables, or a simple salad.
Tools
- (3)shallow dish for the flour
- Meat thermometer (optional)
Ingredients
- 2 lbs. boneless chicken tenders
- 2 teaspoons Goya adobo all-purpose seasoning with pepper
- ½ teaspoon freshly ground black pepper
- 1-¼ cups Seasoned panko breadcrumbs
- 1-¼ Cups Plain Regular breadcrumbs
- ¾ teaspoon granulated garlic
- ¾ teaspoon paprika
- ½ cup all-purpose flour
- 3 large eggs
- 1 large lemon zest
- 1 tablespoon Dijon mustard , optional
- Peanut or Vegetable oil for cooking
- Lemon wedges for serving (optional)
Instructions
- Pat dry the chicken with a paper towel. Place the chicken tenderloins on a clean surface or between sheets of plastic wrap. Use the palm of your hand or a meat mallet to gently flatten them to an even ¼-inch thickness, ensuring even cooking.
- Season the chicken all over with 2 teaspoons Goya All Purpose Seasoning or kosher salt and ½ teaspoon ground black pepper.
- Arrange three shallow dishes. In the first, place the all-purpose flour, granulated garlic, and paprika. In the second, beat together the eggs, dijon mustard, and lemon zest. In the third, mix the seasoned panko breadcrumbs and unseasoned breadcrumbs.
- Coat each tender in flour mixture, tapping off excess. Dip in the egg mixture, allowing extra to drip off. Finally, dredge in the breadcrumb mixture, pressing to adhere. Place the breaded tenders on a plate.
- In a large skillet, heat enough peanut or vegetable oil over medium-high heat to reach about ¼ inch up the sides of the pan.
- When the oil is hot (it should sizzle if you drop a breadcrumb into the pan). Add the tenders to the skillet in a single layer, working in batches if needed. Cook for 2-3 minutes per side or until golden brown, crispy, and cooked through (internal temperature should be 165°F or 74°C).
- Transfer the chicken to a paper towel-lined plate to drain any excess oil.
- Serve Chicken Tender Schnitzel hot. Garnished with lemon wedges or fresh parsley if desired.
Notes
Store & Re-Heat:
To store chicken schnitzel, place it in an airtight container and refrigerate for up to 3 days. To reheat, you can bake it at 400°F for 10-12 minutes, pan-fry it for 2-3 minutes per side, or microwave it for 1-2 minutes until heated through.
Make Ahead & Freeze:
You can prepare the schnitzel up to a day ahead by breading it and then refrigerating it. To freeze it, flash freeze the uncooked schnitzel by placing a piece of parchment paper on a baking sheet. Stack the breaded tenders on the parchment-lined baking sheet, making sure to separate each layer with additional parchment paper to ensure they don't touch. Once they are frozen, transfer them to an airtight container for storage, where they can be kept for up to 3 months.
Nutrition Facts
Chicken Schnitzel
Amount per Serving
Calories
211
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
142
mg
47
%
Sodium
218
mg
9
%
Potassium
483
mg
14
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
28
g
56
%
Vitamin A
152
IU
3
%
Vitamin C
3
mg
4
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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