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5 from 1 vote

Cheesy Chicken Schnitzel

Crispy Chicken Schnitzel is like a fancy chicken nugget. Literally. 
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner
Cuisine: German
Servings: 4 servings
Author: Gaby Dalkin

Ingredients

For the Crispy Chicken Schnitzel

  • 4 4-6 ounce skinless boneless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 lemon zested
  • 1 teaspoon garlic powder
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • ½ cup grated Parrano cheese
  • 4 tablespoons olive oil
  • Freshly chopped chives
  • Lemon wedges

For the Market Lettuce Salad

  • Assorted market lettuce
  • Breakfast radishes
  • ¼ cup red wine vinegar
  • 1 tablespoons finely chopped shallot
  • 1 clove garlic minced
  • ¼ cup shredded Parrano cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup olive oil
  • 2 tablespoons fresh lemon juice

Instructions

  • Whisk red wine vinegar, shallot, Parrano cheese, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Whisk lemon juice into the mixture. Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
  • Place the chicken breasts in a plastic bag, one at a time, and pound them so they are about ½ inch thick throughout its entirety.
  • Prepare 3 bowls, one with flour, salt, pepper, lemon zest and the garlic powder, one with whisked eggs and the last with Panko bread crumbs and Parrano cheese. 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. Next, coat it with the panko / parrano mixture.
  • Place a large skillet over medium high heat and add the olive oil. Once the oil is hot, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 3-4 minutes and then flip it over to finish cooking. Each piece should be golden brown on both sides. Remove the chicken to a 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 and season with salt. Dress the market lettuce with the vinaigrette and serve on top or alongside the schnitzel.

Notes

Here's a hot tip for you - use one hand for dipping in the wet ingredients and the other for dry. Then you won't get QUITE so messy.

Nutrition

Calories: 756kcal | Carbohydrates: 51g | Protein: 23g | Fat: 51g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 33g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 877mg | Potassium: 290mg | Fiber: 3g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 18mg | Calcium: 310mg | Iron: 4mg