Chicken Schnitzel
My family and I enjoy this gluten-free chicken schnitzel year-round. It’s easy to make, and I love that it tastes insanely better with only a few tricks! A well made schnitzel is fried golden and crisp on the outside, tender and moist within. This pairs well with my Crunchy Lebanese Slaw or my Dill Romaine Salad, but honestly it’s so good you could eat it with anything!
I love switching up this recipe by changing up the bread coating. You can use a variety of ingredients for coating the schnitzel, including breadcrumbs, Japanese panko, and maybe even sprinkling in a little sesame seeds or fresh herbs, depending on your flavour preference. The sesame seeds add more crunch and a slightly nutty flavour, which I love.
Chicken Schnitzel
INGREDIENTS
1 lb. boneless skinless chicken breasts (2 large breasts)
1/2 cup flour
2 large eggs
1 cup panko
½ tbsp. sesame seeds (optional)*
½ tbsp. fresh herbs (optional)*
½ tbsp. parmesan (optional)*
1/4 tsp. kosher salt
Oil with a high smoke point for frying – I typically use coconut oil**, but avocado and grapeseed oil also work well!
Fresh lemon wedges for garnish
NOTES:
*I like switching up the flavours in the schnitzel by adding either sesame seeds, fresh herbs, and/or parmesan cheese to the panko crumbs. It’s a simple and effective way to liven up the recipe and make it your own!
**Using coconut oil for frying gives the schnitzel an amazing flavour; It's got this delightful mild sweetness that my kids go crazy for - they absolutely love it!
INSTRUCTIONS
For each breast, slice off any tenderloins, tendons, and excess fat. Discard the tendons and fat, but keep the tenderloins, as they can be cooked with the breasts as well! Butterfly the breasts to ensure equal size and thickness.
Lay a 2- to 3-foot strip of plastic wrap on the countertop. Place chicken breasts and tenderloins on the plastic, with a 2-inch gap between each piece. Cover with another strip of plastic, sandwiching the meat between the layers. Once covered, use a mallet to pound the breasts until they are approximately 1/8 inch thin. Transfer the pounded breasts and tenderloins to a plate.
Set up three shallow bowls and an empty plate. Put flour in the first bowl, beat eggs with 2 tsp. of water in the second, and combine panko, salt and either sesame seeds, fresh herbs, or parmesan (all optional) in the third.
Dip each breast into the flour, then the egg wash, and finally the panko mixture.
Pour enough oil into a skillet for frying (about 1/2 inch deep) and heat it over medium heat.*
Fry the coated breasts in single-layer batches until golden brown on both sides (approximately 2-3 minutes per side).**
Place the fried schnitzels on a wire rack or paper towel-lined plate to drain excess oil. Serve hot, garnished with lemon wedges or your preferred condiment, and enjoy!
TIPS:
*Ensure your frying oil reaches a temperature of approximately 350 degrees Fahrenheit - hot enough without smoking or splattering.
**Avoid overcrowding the skillet while frying; cook a maximum of two breasts at a time in a regular-sized skillet. This maintains the oil temperature and prevents greasy schnitzels. Proper oil temperature results in light and crispy schnitzels with minimal oil absorption.
BON APPETIT!
Photography by: Patricia Brochu