Crispy Chicken Schnitzel
This Crispy Chicken Schnitzel is a crunchy, juicy classic! Perfectly breaded chicken paired with sautéed green beans and baby potatoes makes for a comforting, satisfying meal.
Equipment
- Large Skillet
- Meat Mallet or Rolling Pin
- Mixing Bowls
- Slotted Spoon
- Cooking thermometer
Ingredients
- 16 ounces green beans trimmed and cut into thirds
- 12 ounces baby red potatoes quartered
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon Kosher salt
- Freshly ground black pepper to taste
- 2 whole boneless, skinless chicken breasts 8 ounces each, halved horizontally to make 4 cutlets total
- 1 teaspoon Kosher salt
- Freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
- 1 large egg beaten
- 1 cup seasoned Panko breadcrumbs
- Olive oil spray
- 1 medium lemon plus 4 lemon wedges for serving
- 1 tablespoon capers drained
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Start by boiling a pot of salted water. Add the quartered baby red potatoes and cook for about 10 minutes, or until fork-tender. In the last 3 minutes, add the green beans to the boiling water. Drain the vegetables and set them aside.
- While the vegetables are cooking, lay your chicken cutlets between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to about 1/2 inch thickness. Season both sides with Kosher salt and freshly ground black pepper.
- In one shallow bowl, place the all-purpose flour. In a second bowl, beat the large egg. In a third bowl, add the seasoned Panko breadcrumbs. This three-step breading process is key to achieving that crispy texture.
- Dredge each chicken cutlet first in the flour, shaking off the excess. Next, dip it into the beaten egg, ensuring it's fully coated. Finally, press it into the Panko breadcrumbs, making sure to coat both sides well.
- In a large skillet, heat a generous amount of olive oil over medium heat. Once hot, add the breaded chicken cutlets, cooking them for about 4-5 minutes on each side, or until they are golden brown and cooked through. Use a slotted spoon to transfer them onto a paper towel-lined plate to drain any excess oil.
- In the same skillet, add olive oil if needed along with the minced garlic. Sauté for about 30 seconds until fragrant. Add the drained potatoes and green beans, season with salt and pepper, and toss to combine. Cook for an additional 3-4 minutes until heated through.
- Plate the crispy chicken schnitzel alongside the sautéed vegetables. Drizzle with fresh lemon juice, sprinkle with capers and chopped parsley, and serve with lemon wedges on the side for an extra zesty kick.
Notes
- For a healthier option, bake the schnitzel at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Panko breadcrumbs can be substituted with regular breadcrumbs, but expect less crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat schnitzel in a skillet to maintain crispiness.