Best Sizzled Chicken Schnitzel Recipes

BAKED CHICKEN SCHNITZEL

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
• Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
• Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
• Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
• Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL

Steps:

• Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
• Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
• Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
• Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

SIZZLED CHICKEN SCHNITZEL

Steps:

• Combine the flour, basil, salt and pepper in a large Ziploc bag.
• Place the chicken breasts, one at a time, between two pieces of wax paper.
• Pound the breasts with several whacks of a meat mallet or rolling pin to thin them evenly to a thickness of about ½ inch.
• Peel off the paper and add the breasts to the bag with the flour mixture; shake well to coat.
• Heat oil in a 12 inch nonstick skillet over medium high heat.
• Meanwhile, spread the bread crumbs on a plate and beat the egg in a small bowl.
• Dip the chicken breasts, one at a time into the egg then into the bread crumbs to coat both sides; shake off excess crumbs.
• Add the breasts to the skillet as you coat them.
• Cook the breasts until the chicken is cooked through with golden brown crust, 3-4 minutes on each side.
• If the crumb coating begins to over brown, reduce the heat to medium.