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    You are in: Home / Deep-fried / Chicken Schnitzel Recipe
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    Chicken Schnitzel

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on March 16, 2009

      Mmm tasty. Prior to making this I had only eaten pork schnitzel. Well this was much better. I found the process very messy (pounding, dipping, frying) and labour intensive so not sure how often I would make this but the result made it worth it. We enjoyed the chicken with lentils and salad.

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    • on January 29, 2008

      I have grown up on chicken schnitzel and always felt that it was a boring dish, only for use as a back up emergency meal. Now that I am married, my husband (who grew up sans home cooked meals) thinks its great and will eat it happily any time. I like to sprinkle a little garlic powder on the chicken before flipping it over. I really hate having to pound chicken breasts, so I either by thin sliced chicken or I cut my breasts thin. It's easier to do when they are partially frozen. I still think it is a back up meal, but my family is thrilled to see it when I feel like taking a break.

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    • on September 20, 2007

      Excellent and so easy! Substituted a bit of olive oil spray for the butter. Can't wait to try it with the panko.

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    • on January 29, 2007

      This is a perfect recipe written as is for two,but I used four flattened chicken breasts,(since my SO takes leftovers to work)and left the rest of the ingredients the same.I didn't have any seasoned bread crumbs so I added two teaspoons of italian seasoning.Instead of frying them in butter, I used butter flavored Crisco it worked just great.As for my sides I made Cauliflower Casserole and Buttered Baby Carrots and Sweet Peas and all of this together made a very enjoyable meal.This will be made again,thank you for posting."Keep Smiling:)"

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    • on January 24, 2007

      I was gonna post my recipe, but than saw thiat yours is pretty much the same, so there is no need. This makes for a nice golden chicken schnitzel, with a crunchy outside and a moist middle. I usually use plain panko and add seasoning of my choice, such as paprika, some parmesan or some herbs. I also coat the filets in flour before dipping them in the egg mixture, but otherwise I don't change a thing. Thanks for sharing this great recipe.

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    • on December 14, 2006

      This is so darn delicious! I made a few tweaks, but not enough to change much. I added some chili powder and lemon zest to my panko mixture. My chicken breasts were really thick, so I sliced them in half lengthwise and then flattened them. Thanks for this keeper!

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    Chicken Schnitzel. Recipe by PanNan

    Chicken Schnitzel

    By PanNan
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    Nutritional Facts for Chicken Schnitzel

    Serving Size: 1 (261 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 641.2
     
    Calories from Fat 387
    60%
    Total Fat 43.0 g
    66%
    Saturated Fat 20.4 g
    102%
    Cholesterol 365.6 mg
    121%
    Sodium 852.6 mg
    35%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.1 g
    8%
    Protein 41.0 g
    82%
    Detailed Nutrition Values About Nutrition Info

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