Chicken Schnitzel with Salad
Golden, crisp chicken breast schnitzel coated in seasoned crumbs, served alongside a fresh garden salad and juicy lemon wedges.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •meat mallet or rolling pin
- •3 shallow bowls
- •large frypan
- •tongs
- •paper towel
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 22 g
- carbs
- 36 g
- fibre
- 3 g
- protein
- 42 g
- calories
- 520 kcal
Instructions
- 1
Slice each chicken breast horizontally through the middle to create four even cutlets.
- 2
Place cutlets between sheets of baking paper and gently pound until roughly one centimetre thick.
- 3
Arrange three shallow bowls containing flour, beaten eggs, and breadcrumbs seasoned with garlic powder, salt, and pepper.
- 4
Coat each cutlet in flour, dip through egg wash, then press firmly into breadcrumbs until completely covered.
- 5
Heat vegetable oil in a large frypan over medium-high heat until shimmering.
- 6
Fry schnitzels in batches for three to four minutes per side until deeply golden and cooked through.
- 7
Transfer cooked schnitzels to a paper-towel-lined plate to drain and season with a pinch of salt.
- 8
Toss salad leaves, cherry tomatoes, and cucumber slices with extra virgin olive oil and a squeeze of lemon.
- 9
Serve schnitzels immediately alongside the dressed salad and extra lemon wedges.
Chef's tips
Pounding the chicken to a uniform thickness ensures it cooks through evenly without drying out. Make sure the oil is hot before adding the crumbed chicken to prevent sogginess. Press the breadcrumbs firmly onto the meat so the crust stays intact during frying.
Ingredient substitutions
- dried breadcrumbs → gluten-free breadcrumbs and gluten-free plain flour
- chicken breast fillets → chicken thigh cutlets (skinless and boneless)
Storage
Store leftover cooked schnitzels in an airtight container in the fridge for up to three days.
Reheating
Reheat on a wire rack over a baking tray in an oven preheated to 180C until crisp and heated through.
Common mistakes to avoid
- •Frying in oil that is too cold, which makes the crumb greasy rather than crisp.
- •Crowding the frypan, which drops the temperature and steams the crumb coating.
Serving suggestions
Cooked Chicken Schnitzel with Salad?
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