Irresistibly Crispy Chicken Schnitzel Plate for Quick Dinners
A quick and delightful Crispy Chicken Schnitzel Plate recipe perfect for busy weeknights.
Equipment
- Deep frying pan
- Wire rack
- Whisk
Ingredients
For the Chicken
- 4 pieces Chicken Breasts, boneless and skinless
- 1 tablespoon Sea Salt Flakes Substitute with table salt if needed
For the Breading
- 1 cup All-Purpose Flour Swap with gluten-free flour for a gluten-free option
- 2 large Eggs Whisked
- 1 cup Breadcrumbs, preferably Panko Regular breadcrumbs can work too
- 1/2 cup Parmesan Cheese Optional
For Seasoning
- 1 teaspoon Garlic Powder Use fresh garlic for added kick
- 1 teaspoon Smoky Paprika Sweet paprika is a good alternative
For Frying
- 3 cups Canola or Vegetable Oil Enough for full submersion
For Garnish and Serving
- 1/4 cup Fresh Parsley or Dill Chopped
- 1 whole Lemon Fresh slices
Instructions
Preparation Steps
- Slice each chicken breast in half horizontally and pound them to a 1/2 inch thickness.
- Brine the chicken in sea salt flakes for 20 minutes.
- Pat the chicken dry and season it with garlic powder and smoky paprika.
- Prepare a station with flour, whisked eggs, and breadcrumbs. Coat each piece of chicken in flour, then dip into the egg, and finally cover with breadcrumbs.
- Heat canola or vegetable oil over medium heat until shimmering.
- Fry the schnitzels for 3-4 minutes on each side until golden brown and cooked through.
- Transfer fried schnitzels to a wire rack to keep warm and prevent sogginess.
- Sprinkle fresh parsley or dill over the schnitzel and serve with lemon wedges.
Notes
Serve alongside a garden salad or German potato salad for a complete meal.