Chicken Schnitzel
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Chicken Schnitzel

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Level

easy

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Cooking

16 min

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Preparation

50 min

Ingredients

Servings

3
Chicken Breast
butterflied
3
Marinade
Garlic Powder
1 tbsp
Onion Powder
1 tbsp
Smoked Paprika
1 tbsp
Mustard
2 tbsp
Salt
to taste
Pepper
to taste
Dredging
Plain Flour
1 cup
Eggs
whisked
2
Panko
with salt & black pepper to taste
3 cups
Curry Ketchup
Red Onion
fine diced
12
Curry Powder
to taste
2 tbsp
Ketchup
to taste
12 cup
Black Pepper
12 tsp
Garnish (Optional)
Sauerkraut
Red Cabbage
shredded
Lemon

How to cook

Prepare the chicken

  • Butterfly the breast evenly.
  • Place the chicken breast between two plastic wraps.
  • Use a meat mallet or rolling pin to pound the chicken as thin as you can without tearing it, around 0.7 cm or so. Set aside.
  • Repeat with the remaining chicken breast.
  • Combine the marinade ingredients and gently rub on each flattened breast carefully making sure not to tear it.
  • Let it rest for 10 mins.

Cook the chicken

  • Heat a skillet or a shallow pan over medium heat with enough oil to cover the breast.
  • Prepare the dredging station by putting the flour, whisked eggs and seasoned panko in separate bowls in that order.
  • Coat each breast in the flour, dusting off any excess, followed by the egg, coating it fully and lastly, dredge it through the breadcrumbs.
  • Check the temp of the oil by dropping a breadcrumb to see if it sizzles.
  • Fry the schnitzel one at a time until golden brown, about 3 – 4 mins per side.
  • Rest on a wire rack or over a paper towel to drain excess oil.

Prepare curry ketchup

  • Microwave red onions for 1 – 2 mins on high, until softened.
  • Combine with curry powder, pepper & ketchup.
  • Set aside.

Assemble and serve

  • Serve schnitzels with curry ketchup, a side of sauerkraut and salad if desired.
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