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Panko-Coated Chicken Schnitzel
A classic Austrian dish with a Japanese twist, Panko-Coated Chicken Schnitzel features tender and juicy chicken breasts coated with a light and crispy Panko breadcrumb mixture, served with a side of tangy lemon wedges and a fresh mixed greens salad. This recipe is perfect for those looking to elevate their chicken game and impress their guests with a delightful and flavorful meal.
Time Cook
25
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Eggs
Ingredients
4 Breasts
Chicken Breast
140 Calories
1 Cup
Panko Breadcrumbs
100 Calories
1 Cup
All-Purpose Flour
100 Calories
2 Large Eggs
Eggs
140 Calories
2 Tablespoons
Butter
140 Calories
4 Wedges
Lemon Wedges
20 Calories
1/4 Cup
Fresh Parsley
20 Calories
To Taste Pinches
Salt and Pepper
0 Calories
4 Cups
Mixed Greens Salad
20 Calories
Step-by-Step Instructions
1
In a shallow dish, mix together the all-purpose flour, a pinch of salt, and a few grinds of pepper. In another shallow dish, beat the eggs until well mixed. In a third shallow dish, place the Panko breadcrumbs.
2
Season the chicken breasts with salt and pepper. Dip each chicken breast in the flour mixture, coating both sides evenly. Then, dip the floured chicken breast in the beaten eggs, making sure to coat completely. Finally, coat the egg-coated chicken breast in the Panko breadcrumbs, pressing the crumbs gently onto the chicken to ensure they stick.
3
Heat the butter in a large skillet over medium-high heat. Add the coated chicken breasts to the skillet and fry for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining chicken breasts.
4
Serve the Panko-Coated Chicken Schnitzel hot, garnished with lemon wedges and fresh parsley. Serve with a side of mixed greens salad and cherry tomatoes for a delicious and well-rounded meal.
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