Chicken Schnitzel is the much maligned cousin of the more classic wiener schnitzel, but in my opinion just as magnificent. If you are on a strict diet or looking for something low in all the bad stuff, look away now. This recipe has quite a bit of sodium and lashings butter, but it’s worth it. When I first went gluten free, this was something that i missed dearly, but now that GF breadcrumbs have evolved into something edible, it’s back in my diet and is a regularly requested meal in the house.

Raumati Kitchen’s Chicken Schnitzel

5 from 1 vote

Tasty, crunchy and juicy, all three main food groups represented even before you've added the sides!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: dinner, Leftover Sandwich, Lunch, Main Course

Cuisine: German

Calories: 580

Ingredients Equipment Method Nutrition Notes

Ingredients

 

MetricUS Customary

 

1x2x3x?

• 600 g Chicken breast
• 200 g Panko breadcrumbs – or gluten free crumbs (I use Fog Dog)
• 30 g Parmesan Cheese – finely grated
• ½ cup Flour – gluten free flour works just as good
• 2 Eggs
• 1 tsp Salt
• 1 tsp Pepper
• ¼ tsp Chilli powder oOptional
• 1 tbsp cooking oil
• 50 g butter – yes I know it seems a lot, you'll thank me later, but you might want to check your cholesterol reading first

Equipment

• Sharp knife
• Chopping Board
• Plates
• Bowl
• Large frying pan

Method

 

1. Begin by butterflying the chicken breasts so that they fold out relatively evenly (see video).
2. Place in a plastic bag (or between two pieces of cling wrap) and gently pound with the flat side of a meat tenderiser (or a small saucepan, or a solid bottle, or as you are putting it in a bag, many implements that you find in your tool shed will work). Don't make it too thin, you still want juicy chicken.
3. Mix the flour with half the salt and pepper on a flat plate and beat the eggs in a bowl until combined.
   
4. Combine the breadcrumbs, parmesan, the rest of the salt and pepper and chilli powder (if using) and mix well. it's easiest to put in a container with a lid and shake it up. pour mixture on a plate.
5. One by one, coat each flattened breast in the seasoned flour, then dip in the beaten egg and coat well with the breadcrumbs, pushing down on the finished article to make sure you have a good coating.
6. Pre-heat oven to 100℃
7. Heat a large frying pan with the oil to a medium high heat (not too high as you don't want to burn the butter), once at temperature add the butter and the chicken cook for 4-5 minutes each side. If doing in batches placed finished schnitzel in the oven on a rack or kitchen towels until all breast are cooked.
   
8. Serve with Three Mustard Coleslaw or mash and gravy, or Salad or pretty much anything (not crème brûlée).
9. Always and (I mean always) make more than you need as using the leftover schnitzel to make a sandwich with a bit of mustard and mayo and cheese and whatever takes your fancy is something everyone should experience at least once a year.

Nutrition

Calories: 580kcalCarbohydrates: 53gProtein: 39gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 190mgSodium: 2727mgPotassium: 690mgFiber: 3gSugar: 5gVitamin A: 543IUVitamin C: 1mgCalcium: 238mgIron: 4mg

Notes

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