Get the Recipe: Chicken Schnitzel
This homemade chicken schnitzel is crispy, golden, and so flavorful! The chicken comes out tender and juicy. The crispy coating adds the perfect crunch. This quick and easy dinner is great for busy weeknights or family dinners!
Ingredients
- 2 boneless skinless chicken breasts
- ⅓ cup flour, all purpose or gluten free
- 1 tsp sea salt
- 1 tsp black pepper
- 1 egg, whisked
- ½ cup breadcrumbs, regular or gluten free
- 3 tbsp avocado oil, or olive oil
- fresh herbs, to garnish
Instructions
- First, tenderize meat with meat mallet. Place chicken breasts between two pieces of parchment paper. Pound out the chicken to ½ inch thickness.
- Gather 3 shallow bowls. In the first one, add flour, sea salt and pepper. In the second, add the whisked egg. In the last bowl, add the breadcrumbs.
- Then, dredge the chicken breasts in the flour mixture. Shake off excess.
- Dip into the whisked egg. Make sure it is fully coated.
- Next, place in the breadcrumb bowl. Fully coat. Then place on a plate.
- Add avocado oil to a skillet over medium high heat. Once oil is hot, add breaded chicken breasts.
- Cook for 3 minutes on each side or until golden crispy. Use meat thermometer to ensure meat has reached 165 degrees Fahrenheit.
- Finally, remove from pan. Top with fresh herbs if desired!
Notes
- Tenderize meat for best results. If you do not have a meat mallet, simply use a jar to pound it thin.
- Use boneless skinless chicken breasts.
- Both regular breadcrumbs and gluten free breadcrumbs work well.
- Do not over cook the chicken. Use a meat thermometer to test doneness.
- You may need to turn the heat down slightly to avoid burning.
- Store leftovers in the fridge for up to 4 days.
Calories: 336kcal, Carbohydrates: 25g, Protein: 29g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 113mg, Sodium: 1440mg, Potassium: 498mg, Fiber: 1g, Sugar: 1g, Vitamin A: 99IU, Vitamin C: 1mg, Calcium: 52mg, Iron: 2mg