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Suggest a better descriptionLine a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup planko in another backing dish, adding remaining 1 cup planko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coated with panko, pressing panko gently to adhere to chicken. Transfer prepared chicken to baking sheet.
Heat 1 Tbsp oil and 1 Tbsp better in a large skillet over medium-high heat(pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes. Transfer chicken breasts to a paper-towel lined plate and season with salt. Adding remaining 1 Tbsp and 1 Tbsp butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 729 | ||
Calories from Fat: 219 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 227.9mg | 70 % | |
Sodium 2121.9mg | 73 % | |
Potassium 366.7mg | 10 % | |
Total Carbohydrate 101g | 30 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 94.6g | ||
Protein 25.6g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 729
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