Chicken Schnitzel with Salad
Crispy chicken schnitzel, golden and tender, served with a fresh salad.
⏱️ 35 min🍽️ Serves 1
🔥 550 kcal💪 45g protein🍚 30g carbs🥑 28g fat🌾 4g fibreper serving
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servings
Ingredients
- 🐔4 chicken breasts
- 🌾1 cup all-purpose flour
- 🥚2 large eggs
- 🍞1 ½ cups breadcrumbs
- 🌻½ cup vegetable oil
- 🥬4 cups mixed greens
- 🥒1 cucumber
- 🌶️1 red bell pepper
- 🧅¼ cup red onion, thinly sliced
- 🍋2 tbsp lemon juice
- 🫒4 tbsp olive oil
- 🧂 salt and black pepper, to taste
Pro tips
- For extra crispy schnitzel, ensure the oil is hot enough but not smoking. If it's too cool, the breading will absorb too much oil.
- Don't overcrowd the pan when frying; cook in batches if necessary to maintain oil temperature and ensure even browning.
- A squeeze of fresh lemon juice over the hot schnitzel just before serving brightens the flavor.
- You can add cherry tomatoes or feta cheese to the salad for more flavor and texture.
Method
- 1Pound chicken breasts to about 1/4-inch thickness between two sheets of plastic wrap. Season with salt and pepper.
- 2Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs.
- 3Dredge each chicken piece first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in breadcrumbs, pressing gently.
- 4Heat vegetable oil in a large skillet over medium-high heat. Fry schnitzels for 3-4 minutes per side, until golden brown and cooked through.
- 5Remove schnitzels and place on a wire rack to drain excess oil. Season with a pinch of salt.
- 6In a large bowl, combine mixed greens, sliced cucumber, red bell pepper, and red onion.
- 7Whisk together lemon juice and olive oil for the dressing. Season with salt and pepper.
- 8Toss the salad with the dressing just before serving.
- 9Serve the crispy chicken schnitzels immediately with the fresh salad.