..where teens can learn to cook restaurant quality meals for the family
Chicken Schnitzel
Chicken schnitzel with a twist! Tommy, my son, cooks this using this exact recipe. It’s better than most we’ve had in restaurants and pretty easy to do.In this recipe we just show you how to make the chicken schnitzel, with no sides. So you might want to prepare a salad or buy a bag of salad leaves to serve with it. Our salad with vinaigrette would go perfectly with it.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Cutting board
- chefs knife
- Meat mallet, or a rolling pin
- 3 Shallow dishes
- Large frying pan
- Tongs
- Paper towels
- Microplane grater (for zesting and grating cheese)
- Mixing bowls
Ingredients
- 4 chicken breasts
- Salt
- Black pepper
- 100 g plain flour
- 2 large eggs
- 150 g panko breadcrumbs golden ones look best!
- 50 g Parmesan cheese
- 1 tbsp fresh parsley
- 1 tbsp fresh thyme or dried is fine, just use a bit less
- 1 tbsp fresh chives or dried is fine, just use a bit less
- 1 tsp garlic powder
- 1 lemon
- 60 ml vegetable oil
- 60 g butter
Instructions
Prep in advance:
- Wash your hands.
- Gather all necessary utensils.
- Wash and spin dry your parsley, thyme and chives (if using fresh).
- Finely chop your parsley and chives (if using fresh) and measure out what you need (1 tbsp fresh parsley and 1 tbsp fresh chives)
- Get your fresh thyme. You DON'T want the stalks, which are tough. So hold your sprig of thyme at the top end above a bowl, and run your finger and thumb down the stalk knocking all the leaves into the bowl. Measure the right amount out (1 tbsp fresh thyme or a little less if using dried).
- Grate your 50 g Parmesan cheese
- Wash your lemon, and grate the zest into a bowl from the whole lemon. (See video)
- Cut what's left of the lemon into four wedges (so straight down the length into two halves, then each of those down their length so that you end up with quarters). These are for serving. Yes, the skin is grated up, but we don't care do we? If you are doing this for guests, maybe you want to give them a fresh lemon.
- Place 4 chicken breasts on a chopping board.
- Cover them with plastic wrap. You might want to double it over. Or, to save using plastic wrap, you might have a plastic chopping board that you can place over the top.
- Pound with a meat mallet (or you can use a rolling pin to pound and roll it out – just don't smash it! Go gently) until about 1 cm thick. You want it quite thin. Or, if using a plastic chopping board on top of the chicken, just thump it with your hands and bash it to flatten the chicken.
- Season chicken with salt and pepper. A pinch of each over each side of the chicken. And sprinkle it from a height (about 30 cm above, at least). Why? Because it spreads more evenly across the chicken, as opposed to landing all in one spot!
- Place 100 g plain flour in the first shallow dish.
- Place the 2 large eggs in the second dish, and whisk it up with a fork.
- In a mixing bowl, combine 150 g panko breadcrumbs with 50 g Parmesan cheese
- Add 1 tbsp fresh parsley, chopped thyme, chopped chives
- Add 1 tsp garlic powder, and all your lemon zest.
- Stir it all up.
- Dredge each chicken breast in flour from the first bowl. Shake any excess off.
- Dip each in the egg mixture. Get it well coated. Then shake any excess off. You want it fully coated so the breadcrumbs stick!
- Coat with the breadcrumb mixture, fully! (But shake the excess off). You can dip them into the bowl of breadcrumbs, but also may need to scoop some up and sprinkle them over to fully coat them.
Let's Cook!
- Heat 60 ml vegetable oil and 60 g butter in a large frying pan over medium heat. If your pan isn't large enough for all your chicken breasts, you might need a second frying pan. Get them going at the same time and put your vegetable oil and butter in both. Keep the heat at medium. You don't want to burn these, you want them to cook through.
- Add the chicken breasts.
- Fry until golden brown and cooked through, about 5 minutes per side (click on the link if you want to use our timer).
- Transfer to paper towels on a plate to drain.
- Serve with lemon wedges, and perhaps some mayo.
- Please drop us a comment below on how you got on!
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂