weeknight chicken schnitzel
This simple, delicious weeknight chicken schnitzel can be on your dinner table in no time! Like many of my favorite recipes, this one was developed after a long day at work when boring chicken just wouldn’t cut it.
Kenny cooks up pounds of chicken breast each week to “feed his guns” and stay fit! I’m a bit more picky when it comes to chicken and require some accessorizing before indulging with gusto. This weeknight chicken schnitzel recipe satisfies my need for creative poultry and Kenny’s desire to maintain his physique.
Be sure to download your April 2018 edition of ‘Supper Club magazine’ to get the full shopping list for this and other delicious recipes!
Easy and healthy enough for weeknight grubbing!
- 1 cup all purpose flour (or gluten free flour)
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper powder
- 2 eggs
- 1 1/2 cups store bought breadcrumbs (fine not coarse ground)
- grated zest of 1 lemon
- 1.5 lbs chicken thighs, boneless, skinless (chicken breast may also be used but cut the chicken in half horizontally before pounding it in step 6)
- kosher salt
- fresh cracked black pepper
- ½ cup avocado oil (can also use canola oil)
- 1 Fresh lemon cut into wedges (zest the lemon before cutting into wedges)
- In a large, shallow bowl, combine the flour, garlic powder, cayenne pepper, and 1/4 teaspoon salt. Set aside.
- In another large shallow bowl, combine the eggs, 2 tablespoons water, and 1/4 teaspoon salt. Whisk until the eggs are fully blended and watery. Set aside.
- In another shallow bowl, combine the breadcrumbs, lemon zest, and 1/4 teaspoon salt. Set aside.
- Place the chicken in between two large pieces of plastic wrap.
- Pound the chicken with a meat mallet or a rolling pin until it’s as thin as you can get it (about 1/2 inch or less). Season both sides of the chicken lightly with salt and ground black pepper.
- Set up your workstation with the bowl of flour, eggs, and breadcrumbs side by side near the stove. Heat the oil over medium high heat in a large, shallow dutch oven or cast iron skillet.
- Use tongs to dip one chicken piece in the flour (shake off the excess), then dip into the eggs (shake off the excess), and finally dip in breadcrumbs (shake off the excess).
- Gently place the breaded chicken into the pan of hot oil (the chicken should sizzle when it hits the pan otherwise you need to heat the oil longer before adding the meat).
- Continue breading more chicken and cook in batches so the temperature of the oil doesn’t drop.
- Cook until the outside is golden brown and the chicken is fully cooked (it should register 165 on an instant read thermometer), about 5-7 minutes per side depending on the thickness of the piece of meat.
- Place the browned and cooked chicken on a wire rack that’s placed inside a rimmed baking sheet and continue to cook the rest of the chicken.
- Serve hot with fresh lemon wedges and a green salad.