Breaded Chicken Breast – Not Fried – Chicken Schnitzel

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Breaded Chicken Breast – Best Chicken Schnitzel Recipe

Chicken schnitzel or breaded chicken breast is an absolute classic that everybody loves. This simple, easy and effortless recipe is dipped in flour and a creamy egg mixture for that soft interior; then coated with breadcrumbs for that outside crisp. These are pan-fried not deep-fried making them a healthier option.

Who doesn’t love chicken schnitzel? Though, not everybody calls them chicken schnitzel. My mom made these all the time but didn’t call them chicken schnitzel; we just called it breaded chicken breast. Did you know the word ‘Schnitzel’ is a German word for cutlet? So technically these are Chicken Cutlets; chicken breast dipped in egg mixture then coated in dry breadcrumbs.

It’s amazing how simple these chicken schnitzel recipes can be. And yet, it’s one of the most popular chicken dishes over generations. Aadi can eat these almost every day, every meal. My mother in law made these every single time we went for dinner because all the grandchildren loved it so much. The best thing is you can create so many different variations.

Traditionally these are fried! My mother in law would deep fry them until golden crisp which is why the kids loved it so much. Well, by now you know me – I’m not a huge fan of deep frying in oil. Mainly for health reasons but also because the whole house then smells of fried oil. I hate that!! So I pan fry them in just a little oil and I’ll share what I do in more detail below.

We often serve these with rice or mashed potatoes. Today I have served them with Lemon Rosemary Roast potatoes and salad.

Ingredients and substitutes (Save/Pin)

• Chicken breast – You want something that cooks quickly and won’t burn the breadcrumbs which makes chicken breast the best candidate for Schnitzel.  You can use turkey breasts as well but chicken is more traditional. Most supermarkets these days offer pre-prepared chicken breast for schnitzel or breading. We love using those and they turn out perfect. Sometimes if you ask the butcher, he will prepare it for you as well.
• Parmesan – I love adding Parmesan to my breadcrumbs but I put it in the optional ingredients because here in Israel it’s not commonly used.
• Sour Cream – I love serving a little sour cream with my chicken schnitzel which makes adding a little in the egg mixture even more wonderful. You must try; it really does add a nice creaminess to the egg mixture. (again it’s not commonly used here so I have put it as optional)
• Mustard – Just a touch of mustard goes a long way with chicken in adding flavor.
• Herbs – Personally I love chopping parsley really fine and adding it to my breadcrumb along with the Parmesan and some Paprika but I’ll share that recipe another time.

Breaded Chicken Breast Make Perfect Freezer Meals

I usually make more than what I need for one meal so I can put them in the freezer for my busy cake order days. And you have two options to freeze them.

1. Cook them as we do below. When they are cold just place them in a ziplock bag. These make amazing sandwiches and wraps. If you have teenagers (who are always hungry) these are great to have on hand. Just thaw as many as you need in the microwave.
2. Freeze them uncooked as you see in the image below. All you do is place them uncooked in a ziplock bag, remove as much air and lay them flat in the freezer until frozen. Once they are frozen you can stack them up and store away in the corner of the freezer until you need them.
   To re-use just thaw them in the fridge for a  couple of hours and cook them as we do below.  My kids love chicken schnitzel so I have these on hand for busy cake days and it’s such a blessing.

Why pan-fried not baked

Personally, I’m not a big fan of putting chicken breast in the oven. If you don’t take them out at the right time they can be dry. I love cooking them with a little oil in the pan which not just cooks them thru nicely and evenly but also caramelizes them a bit on the outside giving it so much more flavor. If you follow the method I show you below you will never ever have a dry chicken schnitzel. My Buttermilk Crispy Chicken is very similar and baked in the oven, but those are legs and baking works best for that.

Useful tips and tools

• Mallet
• Chopping boardand Kitchen Knife
• Mixing Bowls
• Skilletor Fry Pan

How to Make Breaded Chicken Breast -Schnitzel (Save/Pin)

Prepare Chicken Breast

• Clean chicken breast and wipe dry.
• Use a sharp knife and split the breast in half horizontally (see image).
• Flatten each piece with the flat of the knife or a mallet.
• Season with salt and pepper.

Prepare Egg Mixture

• In one bowl – whisk an egg with one tablespoon water.
• Add salt, pepper, mustard and any other optional ingredients you want to use.
• Set aside.

Prepare Breadcrumb Mixture

• In a second bowl – add breadcrumbs.
• Add salt pepper and herbs.
• Mix well and set aside.

Prepare Flour Mixture

• In a third bowl – place flour.
• Season with salt and pepper.
• Set aside.

Bread the Chicken Breast

• Dust each chicken piece in the flour mix. Dust off any excess.
• Drop the chicken piece into the egg mixture. Use a fork to ensure it’s well coated on all sides.
• Then coat it with the breadcrumb mixture. Use your hands to press lightly making sure it’s well coated.
• Remove from the breadcrumb mix and onto a clean plate.
• Do the same with all the pieces and set aside.

Cooking the Chicken Schnitzel

• Heat a skillet on medium-high.
• Once hot add a tbsp of canola oil – swirl the pan so you coat the whole pan well.
• Place the breaded chicken breast pieces evenly.
• Cook on high for one minute (this will add color) then reduce the heat and cook on medium for two minutes.
• Lightly spray or drizzle another tablespoon oil – on the uncooked sides of the breaded chicken breast.
• Then turn the heat up to high again and flip the chicken pieces.
• Cook on high for one minute then reduce heat and cook on low for another two minutes.
• These breaded chicken breasts usually take not more than 8 to 10 minutes (depending on thickness).
• If you aren’t sure if the chicken is cooked – cut one open with a knife and check.
• Once done remove from the pan and place it on a paper towel to absorb.
• Enjoy!

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Breaded Chicken Breast Not Fried aka Chicken Schnitzel Recipe

Author: Veena Azmanov

5 from 16 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Calories: 244kcal

$15

Adjust Servings Here: 4 servings

Description

Chicken schnitzel or breaded chicken breast is an absolute classic that everybody loves. This simple, easy and effortless recipe is dipped in flour and a creamy egg mixture for that soft interior; then coated with breadcrumb for that outside crisp. These are pan fried not deep fried making them a healthier option.

Ingredients

• 2 (2 ) Chicken breast large
• 1 (1 ) Egg large
• 2 cups (2 cups) Breadcrumbs
• 1 cup (1 cup) All purpose flour
• 1 tbsp (0.5 floz) Mustard
• 2 tbsp (1.04 oz) Herbs
• Salt to taste
• Pepper to taste
• 2 tbsp (1 floz) Cooking oil to 4 tbsp 

Optional Additions

• 1 tbsp (0.52 oz) Parmesan cheese
• 1 tbsp (0.5 floz) Sour cream
• 2 tbsp (1.04 oz) Chopped fresh herbs

ADJUST SERVINGS HERE – 4 servings

Instructions

Prepare Chicken Breast

• Clean chicken breast and wipe dry.
• Use a sharp knife and split the breast in half horizontally (see image).
• Flatten each piece with the flat of the knife or a mallet.
• Season with salt and pepper.

Prepare Egg Mixture

• In one bowl – whisk an egg with one tablespoon water.
• Add salt, pepper, mustard and any other optional ingredients you want to use.
• Set aside.

Prepare Breadcrumb Mixture

• In a second bowl – add breadcrumbs.
• Add salt pepper and herbs.
• Mix well and set aside.

Prepare Flour Mixture

• In a third bowl – place flour.
• Season with salt and pepper.
• Set aside.

Bread the Chicken Breast

• Dust each chicken piece in the flour mix. Dust off any excess.
• Drop the chicken piece into the egg mixture. Use a fork to ensure it’s well coated on all sides.
• Then coat it with the breadcrumb mixture. Use your hands to press lightly making sure it’s well coated.
• Remove from the breadcrumb mix and onto a clean plate.
• Do the same with all the pieces and set aside.

Cooking the Chicken Schnitzel

• Heat a skillet on medium-high.
• Once hot add a tbsp of canola oil – swirl the pan so you coat the whole pan well.
• Place the breaded chicken breast pieces evenly.
• Cook on high for one minute (this will add color) then reduce the heat and cook on medium for two minutes.
• Lightly spray or drizzle another tablespoon oil – on the uncooked sides of the breaded chicken breast.
• Then turn the heat up to high again and flip the chicken pieces.
• Cook on high for one minute then reduce heat and cook on low for another two minutes.
• These breaded chicken breast usually take not more than 8 to 10 minutes (depending on thickness).
• If you aren’t sure if the chicken is cooked – cut one open with a knife and check.
• Once done remove from the pan and place on a paper towel to absorb.
• Enjoy!

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Equipment

Skillet

Mixing Bowl Glass

Cutting boards

Kitchen Knife

Grill Spatula

Nutrition Information

Nutrition Facts

Breaded Chicken Breast Not Fried aka Chicken Schnitzel Recipe

Amount Per Serving (109 g)

Calories 244 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g10%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 0g

Cholesterol 69mg23%

Sodium 402mg17%

Potassium 0mg0%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 17g34%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – breaded, chicken, Chicken breast, cooking, Jewish, schnitzel

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