Description
Chicken schnitzel recipe that is super easy to make, with just a few ingredients that are mainly basic store cupboard items. Chicken Schnitzel can be made using whole chicken breasts or I like to make my chicken schnitzel using the small chicken tenders that then become more like chicken goujons instead.
You can have chicken schnitzel with things like salad or chips, but they also make a great filling in a brioche bun, with lettuce and mayonnaise. There are many different recipes for chicken schnitzel with various ingredients added in and swapped, but this is the way that my family enjoy it!
Just remember to make your chicken reasonably thin. So if using a full breast, you will need to slice it in half and even bash it thinner with a meat tenderiser or rolling pin. Hence why I like using the smaller chicken mini fillets or tenders. If you don’t make the chicken thin, it wont cook through properly in the time I have given.
This recipe is for an individual portion, so double up etc if cooking for more people.
[ratings]Ingredients
- 150g Chicken mini fillets or tenders (see info in description above for guidance)
- 60g Plain Flour
- 1 Egg Beaten
- 45g Panko Breadcrumbs
- Salt & Pepper
- Pinch of chilli or half a teaspoon of paprika
- 1 Tbsp Italian Seasoning
- 1 Tbsp of Sunflower or vegetable oil
Instructions
Prepare your chicken by ensuring the slices are not too thick, so slice in half and if need be use a tenderising mallet or rolling pin to thin them out.
On different plates/dishes, place the flour on one, then place the beaten egg on another, and the panko breadcrumbs on a further plate.
Turning to the flour plate, add in a good grinding of salt and pepper. I’m afraid seasoning is king in this dish, so you may need to be generous with the salt and pepper. Then add the chilli/paprika to the flour, along with the Italian seasoning. Mix the ingredients properly through the flour with a fork to ensure there are no clumps of just one ingredient.
Then take your chicken and coat in the flour, then coat it in the beaten egg and finally the panko breadcrumbs. Then place on a clean plate until you have finished doing this same process with all the chicken.
Then wash your hands!
Using a griddle or frying pan, heat the oil to medium and lay the chicken pieces in the pan. Do NOT overstuff the pan with chicken as otherwise it will just steam and not go crunchy and crisp. Do not let the pan get too hot either, as the coating will burn with the chicken inside raw.
Cook on all sides, making sure that the ends and thinner sides are also golden and cooked through. This can take around 15 minutes depending on how thick you have chicken. If you check out the video you will see the process.
Serve with salad, chips or even in a brioche bun with lettuce and mayo.
Notes
Make it spicier with more chilli if you wish!
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Category: Dinner
- Method: Stove
- Cuisine: American