thepioneerwoman
Natasha Kravchuk's 'Thank You, Mom' Chicken Schnitzel Is a Family Favorite
Natasha Kravchuk of Natasha's Kitchen shares an easy, weeknight-friendly dinner recipe that her family loves—crispy, crunchy Thank-You-Mom Chicken Schnitzel.
👥 4 Servings⏱️ Prep & Cook: 35 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●cutting board
- ●bowl
- ●whisk
- ●baking sheet
- ●pan
📝 Preparation Steps
1
Line a cutting board with plastic wrap. Cut each chicken breast in half lengthwise to make 4 thin cutlets. Place the chicken in a single layer on the cutting board and cover with a second sheet of plastic wrap. Use a meat mallet, rolling pin, or the bottom of a heavy saucepan to pound the chicken thin, about 1/4-inch thick. Cut each cutlet in half for 8 cutlets total.
2
Set up three medium bowls: In the first, whisk together the flour, garlic salt, paprika, and pepper. In the second, add the eggs and thoroughly beat with a fork. In the third, add the panko breadcrumbs.
large eggs2
3
Dredge both sides of 1 cutlet in the flour to coat well, then in the egg, letting any excess drip back into the bowl before breading the chicken in the panko. It helps to use a fork or tongs for this process to keep your hands clean. Transfer the breaded cutlet to a platter or baking sheet. Repeat with the remaining cutlets, keeping them in a single layer on the platter. If you have time, let the breaded chicken rest for ⏱️ 10 minutes, which will help the coating stick better.
4
Heat a large nonstick pan over medium heat and add just enough oil to coat the bottom, about 3 tablespoons. When the oil shimmers, add a few cutlets to the pan, being careful not to crowd them. Cook for 3 to ⏱️ 4 minutes per side, until crispy and golden and an instant-read thermometer registers 165°F. (You can also slice one open; the juices should run clear and the meat should no longer be pink.) Reduce the heat if the cutlets are browning too quickly. Transfer the cutlets to a paper towel-lined plate and immediately sprinkle the cutlets with the salt. Repeat with the remaining cutlets, adding more oil to the pan as needed.
5
Serve immediately with a sprinkle of parsley and the lemon wedges.
Fresh parsley, for servingLemon wedges, for serving
Nutrition Facts
calories
662 Calories
fat Content
42 g
fiber Content
1 g
sugar Content
1 g
sodium Content
617 mg
protein Content
45 g
trans Fat Content
0 g
cholesterol Content
217 mg
carbohydrate Content
22 g
saturated Fat Content
7 g
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