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If you’re looking to elevate your home dining experience with a dish that’s both elegant and comforting, then this Parmesan Chicken Schnitzel is the perfect recipe for you. Combining the crispy goodness of traditional schnitzel with the rich flavors of Parmesan cheese, this dish is sure to become a favorite in your household.
Why You’ll Love This Recipe
- Flavorful and Crispy: The combination of Parmesan cheese and panko breadcrumbs creates a crunchy, golden crust that’s bursting with flavor.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible even for novice cooks.
- Versatile: Perfect for a weeknight dinner or a special occasion, this schnitzel pairs wonderfully with a variety of sides.
- Family-Friendly: Kids and adults alike will enjoy the tasty, satisfying crunch of this chicken schnitzel.
Tips and Tricks
- Pounding the Chicken: Ensure the chicken breasts are an even thickness for uniform cooking. This not only helps the chicken cook evenly but also makes it more tender.
- Hot Oil: Make sure the oil is hot before adding the chicken to achieve a crispy crust.
- Resting: Let the chicken rest on a paper towel-lined plate after frying to drain excess oil and maintain crispiness.
- Fresh Parmesan: Use freshly grated Parmesan for the best flavor and texture.
Ingredients Notes
- Chicken Breasts: Boneless, skinless chicken breasts are ideal. Slice and pound them thin for the best results.
- Seasonings: Garlic powder, black pepper, paprika, and salt provide a well-rounded seasoning for the chicken.
- Flour: All-purpose flour works perfectly for the initial dredging.
- Egg Mixture: The combination of eggs, Dijon mustard, and mayonnaise ensures the breadcrumbs adhere well to the chicken.
- Breadcrumbs: Panko breadcrumbs give the schnitzel its signature crunch
- Parmesan cheese: adds a delicious depth of flavor.
- Parsley: Freshly chopped parsley adds a hint of freshness to the breading mixture.
- Oil: Use olive oil or vegetable oil for frying, ensuring the chicken is cooked to perfection.
How to Make Parmesan Chicken Schnitzel
Prepare the Chicken:
- Slice each chicken breast in half horizontally to create 4 thin pieces.
- Place the chicken pieces between two sheets of plastic wrap or in a zip-top bag. Pound the chicken to an even thickness, about 1/2 inch thick.
- Season the chicken with garlic powder, black pepper, paprika, and salt.
Set Up the Breading Station:
- Plate 1: Place the flour on the first plate.
Plate 2: In a shallow bowl, whisk together the eggs, Dijon mustard, and mayonnaise.
Plate 3: On the third plate, combine the panko breadcrumbs, grated Parmesan cheese, and chopped parsley.
Bread the Chicken:
- Dredge each piece of chicken in the flour, making sure it is fully coated. Shake off any excess.
- Dip the chicken into the egg mixture, ensuring it is completely covered.
- Press the chicken into the breadcrumb mixture, coating it evenly and pressing the crumbs into the chicken to adhere.
Cook the Chicken:
- Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan.
- Once the oil is hot, carefully place the breaded chicken breasts in the skillet. Cook for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
- Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Can It Be Baked?
- Yes, you can bake Parmesan Chicken Schnitzel for a healthier version:
- Preheat your oven to 400°F (200°C).
Place the breaded chicken on a baking sheet lined with parchment paper.
- Lightly spray or brush the chicken with oil.
- Bake for 15-20 minutes, flipping halfway through, until the chicken is golden and cooked through.
Variations
- Herb-Crusted: Add finely chopped rosemary or thyme to the breadcrumb mixture for an aromatic twist.
- Spicy: Mix some cayenne pepper or chili flakes into the seasonings for a spicy kick.
- Lemon Zest: Add a teaspoon of lemon zest to the breadcrumbs for a fresh, citrusy flavor.
What To Serve With Parmesan Chicken Schnitzel
Parmesan Chicken Schnitzel
This recipe turns simple ingredients into a delicious and satisfying meal. Thinly pounded chicken breasts are seasoned, coated in a crispy panko and Parmesan mixture, and fried to golden perfection. It’s an easy and flavorful dish that's perfect for any occasion, from weeknight dinners to special gatherings. With its crispy crust and juicy interior, this schnitzel is sure to become a beloved favorite in your home!
Equipment
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika powder
- 1 tsp salt
- 1 cup cup all-purpose flour
- 2 large eggs
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Slice each chicken breast in half horizontally to create 4 thin pieces.
- Place the chicken pieces between two sheets of plastic wrap or in a zip-top bag. Pound the chicken to an even thickness, about 1/2 inch thick.
- Season the chicken on both sides with garlic powder, black pepper, paprika, and salt.
- Plate 1: Place the flour on the first plate.
- Plate 2: In a shallow bowl, whisk together the eggs, Dijon mustard, and mayonnaise.
- Plate 3: On the third plate, combine the panko breadcrumbs, grated Parmesan cheese, and chopped parsley.
- Dredge each piece of chicken in the flour, making sure it is fully coated. Shake off any excess.
- Dip the chicken into the egg mixture, ensuring it is completely covered.
- Press the chicken into the breadcrumb mixture, coating it evenly and pressing the crumbs into the chicken to adhere.
- Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan.
- Once the oil is hot, carefully place the breaded chicken breasts in the skillet. Cook for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
- Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Nutrition
Calories: 380kcal
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