Recipe for Chicken Schnitzel

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This recipe for chicken schnitzel makes a tasty and satisfying meal that the whole family will enjoy. Even better that it is a really simple recipe that uses store cupboard ingredients that you most likely have on hand already!

Schnitzel is a popular dish in many cuisines, and it's not difficult to see why. After all, who can resist the allure and aromas of fried food, especially when breaded, so that it becomes golden and crispy?! As the meat is pounded to be very thin, it needs very little cook time, making schnitzel a good way of preparing leaner meats that tend to dry out from longer cook times.

In this recipe for chicken schnitzel, a bit of grated Parmesan is mixed in with the breadcrumbs for flavour and additional moisture. I have used panko breadcrumbs, as they have a nice texture, but feel free to use whatever breadcrumbs you like. A little dried oregano is also used to season the flour for an earthier flavour.

You can easily customise this recipe for chicken schnitzel however you like, depending on your flavour preferences. Dress it with a squeeze of lemon juice, or some ketchup or sweet chilli sauce on the side. And why stop at chicken? Try a pork schnitzel or even veal, such as that used in the popular Wiener schnitzel dish.

Serve your chicken schnitzel with a side of potatoes (try our garlic smashed potatoes) and steamed greens, or a green salad, for a complete meal.

Here's what you'll need for this recipe for chicken schnitzel:
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4 chicken breasts
Oil for frying
Butter for frying (optional)
75g panko breadcrumbs or other dried breadcrumbs
3 Tbsp grated Parmesan
100g plain flour
1 Tbsp dried oregano
2 large eggs
Sea salt and freshly ground black pepper

And here's what you'll need to do:

• Prepare a wire rack lined with a double layer of kitchen paper, and set aside until needed.
• Pat the chicken breasts dry with some kitchen paper.
• Take a long piece of cling film, fold it in half and rest it on top of a chopping board, with one of the chicken breasts sandwiched in between the two layers.
• Using a long rolling pin, pound the chicken breast all over until it is flat and about 3mm thick. If you have a mean tenderiser, feel free to use it here.
• Set the chicken aside on a plate, and repeat with the remaining breasts.

• Mix together the flour, oregano, salt and pepper on a plate.
• Beat the eggs in a wide, flat bowl.
• On a separate plate, mix the panko and Parmesan together.
• Take one chicken breast, and coat both sides with the flour mixture, shaking off the excess. Then coat both sides in the egg, letting the excess run off, and finally coat both sides in the panko mixture.
• Set is aside on a plate, and repeat with the remaining chicken breasts.

• Heat some oil and a pat of butter over medium heat, in a large non-stick frying pan.
• Working in batches, as necessary, fry the breaded chicken breasts for about 1-2 minutes on each side, until golden and cooked through.
• Remove to the wire rack lined with kitchen paper to drain.

• Serve slightly warm or at room temperature.

Recipe for Chicken Schnitzel

By Wendy | Serves 4

This recipe for chicken schnitzel is a simple yet deliciously satisfying meal the whole family will enjoy.

Prep Time: 20 minutes
Cook time: 15 minutes
Serves: 4
Course: Main
Cuisine: Modern European
Tags: Chicken Cutlet, Breaded Chicken

Ingredients

4 chicken breasts
Oil for frying
Butter for frying (optional)
75g panko breadcrumbs
3 Tbsp grated Parmesan
100g plain flour
1 Tbsp dried oregano
2 large eggs
Sea salt and freshly ground black pepper

Method

1. Prepare a wire rack lined with a double layer of kitchen paper, and set aside until needed.
2. Pat the chicken breasts dry with some kitchen paper.
3. Take a long piece of cling film, fold it in half and rest it on top of a chopping board, with one of the chicken breasts sandwiched in between the two layers.
4. Using a long rolling pin, pound the chicken breast all over until it is flat and about 3mm thick. If you have a mean tenderiser, feel free to use it here.
5. Set the chicken aside on a plate, and repeat with the remaining breasts.
6. Mix together the flour, oregano, salt and pepper on a plate.
7. Beat the eggs in a wide, flat bowl.
8. On a separate plate, mix the panko and Parmesan together.
9. Take one chicken breast, and coat both sides with the flour mixture, shaking off the excess. Then coat both sides in the egg, letting the excess run off, and finally coat both sides in the panko mixture.
10. Set is aside on a plate, and repeat with the remaining chicken breasts.
11. Heat some oil and a pat of butter over medium heat, in a large non-stick frying pan.
12. Working in batches, as necessary, fry the breaded chicken breasts for about 1-2 minutes on each side, until golden and cooked through.
13. Remove to the wire rack lined with kitchen paper to drain.
14. Serve slightly warm or at room temperature.

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