Today we’re talking about Chicken Schnitzel:
These chicken Schnitzel tenders are absolutely EPIC. A panko blend with fresh parsley & basil with dried herbs like oregano, garlic powder, ginger powder + paprika make this chicken super crispy.
For this application, I shallow-fried them in a cast iron in the OVEN. (game-changing + no splatter mess). For Rosh Hashanah, my family makes their special schnitzel and I look forward to it every year; I beg them to make it for every family gathering + am looking forward to when it’s safe again to all get together. I got some of my aunts top tips for this schnitzel recipe!
Traditionally, Schnitzel is flattened down and is normally a really large, flat piece of chicken. What my aunt does (that I LOVE), is she flattens the chicken breast as well, but cuts it into “tender” style pieces – so it’s a little bit smaller, easier to eat and can also be eaten on the go, instead of using a fork and knife. Personally I like both ways, but this one feels so special to me.
I’ve finally mastered the most perfect chicken schnitzel:
My aunt told me to add in fresh parsley, basil and loads of spices that make my heart just, sing. The shallow-fry is an easier way to fry, with less splatter + using less oil. What’s even better is placing it in a cast iron in the oven, so you can leave your stove top and continue making your other dishes for dinner/dinner party!
This dish feels like home.
- 1 lb chicken breast (pounded)
- 1/3rd cup chopped parsley
- 1/3rd cup chopped basil
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ginger powder
- 1/2 tablespoon paprika
- 1/2 tablespoon onion powder
- 1/2 tablespoon oregano
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 3 cups panko breadcumbs
- 2 cups vegetable or canola oil (more if needed)
- 2 eggs
- Preheat your oven to 450 degrees.
- In a bag or bowl, add all your panko mixture ingredients: chopped parsley, basil, garlic, ginger, paprika, onion, oregano, salt, pepper. Set aside.
- In a bowl, crack 2 eggs and mix with dijon, water, paprika and salt and pepper. Beat really well and set aside.
- Flatten and pound your chicken breasts and slice then into super thin tenders (you can feel free to keep them longer if you prefer). Pound until it's your desired thinness. I like them thin but also like to keep them with a little bit of texture, so I don't go paper thin.
- Set up your dredging station by putting the chicken in the egg, then in the breadcrumbs on a plate, coating all around.
- Pour oil in your cast iron until it fills up less than halfway. Heat on high until really hot, add in your chicken and place immediately in the oven for 10-15 minutes - turning halfway. Remove when cooked through, top with salt and serve!
Keep up with me on Instagram @lindseyeats!
Looking for more chicken recipes? Start below: