A delicious and crispy chicken schnitzel served with a fresh herb salad, perfect for a flavorful meal.
Author:Nicole Grace
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:Austrian
Diet:Gluten Free
Ingredients
Scale
2 large boneless, skinless chicken breasts (about 1 pound total)
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (preferably panko for extra crunch)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
Vegetable oil for frying
2 cups mixed salad greens (such as arugula, spinach, and romaine)
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup cherry tomatoes, halved
1/4 cup cucumber, sliced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
Begin by preparing the chicken. Place each chicken breast between two sheets of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
Set up a breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the breadcrumbs, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
Dredge each chicken breast in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (test by dropping in a breadcrumb; it should sizzle), carefully add the breaded chicken breasts.
Fry the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
While the chicken is cooking, prepare the herb salad. In a large bowl, combine the mixed greens, parsley, basil, cherry tomatoes, and cucumber.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
Serve the crispy chicken schnitzel hot, alongside the herb salad.
Notes
For a healthier option, bake the breaded chicken in a preheated oven at 400°F for 20-25 minutes, flipping halfway through, until golden and cooked through.
Add your favorite vegetables to the salad, such as bell peppers or radishes, for extra crunch and flavor.