Buttery flavoured chicken breast fillet schnitzel

Hello my dear readers,

Chicken schnitzel is a popular and tasty treat served throughout entire world I guess, and is a sweet memory of my childhood.

My mom used to cook it quite regularly when I was a kid and I used to love it, well I still do.

If you like a good schnitzel pan-fried to golden perfection with a crispy breading, as you enjoy in your favourite restaurant, this easy step by step recipe will show you how easy it is to make the best Schnitzel at home. 

Making Schnitzel at home is easier than you think! And you can have some fun too.

Ingredients:

  • Chicken breast fillet
  • Plain flour
  • Breadcrumbs
  • 2 eggs
  • Chopped fresh parsley and thyme 
  • Salt & pepper
  • Butter

For garnish:

  • Broccoli & carrots 
  • Fresh lemon wedges

Directions:

Start by pounding the chicken breast fillets in order to cook them evenly. 

My favourite way to flatten the chicken breast is of course a very simple way and fun at the same time, because we always need to remember to have some fun in the kitchen too, right?

So if you want to have some fun, take some plastic wrap, cover your work surface and the chicken breast, take out your rolling pin and start pounding the chicken breast.

Alternatively, you can put your chicken breast in a plastic bag, remove the air as much as possible, seal it and start pounding every piece of chicken breast with the rolling pin, or you can also use a skillet or an meat mallet. 

Once the chicken is flattened, prepare your flour, breadcrumbs and eggs. 

Beat lightly the 2 eggs in a bowl and season with salt and pepper and add the chopped fresh parsley and thyme to the breadcrumbs and place it on a plate and the flour on another plate.

In a large non-stick frying pan heat 1-2 tablespoons of butter over a medium-high heat.

Dip every chicken breast fillet into the flour, then into the egg and lastly into the breadcrumbs. 

Cook the crumbed chicken breast fillets for 2-3 minutes on each side.

Tips for making the best schnitzel:

If you don’t want to have black schnitzels, I recommend to wipe down the pan between rounds and start over with fresh butter after each round. 

Don’t cook more than 2 schnitzels at a time. 

It is important that the butter is not too hot, otherwise the breadcrumbs will burn.

Use enough butter in the pan, about the thickness of a finger, don’t worry, only a small fraction is absorbed during cooking but is important to not deep-fry them.

I’ve served it with steamed broccoli and carrots and just a hint of lemon juice. 

So here you have it!

A buttery flavoured chicken breast fillet schnitzel but without being greasy, with a perfectly fried crisp exterior and with a moist, juicy, flavorful interior. For me, simply perfection!

Buttery flavoured chicken breast fillet schnitzel

  • Difficulty: easy
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A buttery flavoured chicken breast fillet schnitzel but without being greasy, with a perfectly fried crisp exterior and with a moist, juicy, flavorful interior.

Credit: http://www.popsiclesociety.com

Ingredients

  • Chicken breast fillet
  • Plain flour
  • Breadcrumbs
  • 2 eggs
  • Chopped fresh parsley and thyme
  • Salt & pepper
  • Butter
  • Fresh lemon wedges for garnish

Directions

  1. Start by pounding the chicken breast fillets in order to cook them evenly.
    2. My favourite way to flatten the chicken breast is of course a very simple way and fun at the same time, because we always need to remember to have some fun in the kitchen too, right? So if you want to have some fun, take some plastic wrap, cover your work surface and the chicken breast, take out your rolling pin and start pounding the chicken breast. Alternatively, you can put your chicken breast in a plastic bag, remove the air as much as possible, seal it and start pounding every piece of chicken breast with the rolling pin, or you can also use a skillet or an meat mallet.
  2. Once the chicken is flattened, prepare your flour, breadcrumbs and eggs.
    3. Beat lightly the 2 eggs in a bowl and season with salt and pepper and add the chopped fresh parsley and thyme to the breadcrumbs and place it on a plate and the flour on another plate.
  3. In a large non-stick frying pan heat 1-2 tablespoons of butter over a medium-high heat.
  4. Dip every chicken breast fillet into the flour, then into the egg and lastly into the breadcrumbs.
  5. Cook the crumbed chicken breast fillets for 2-3 minutes on each side.
  6. Serve while hot.

    7. Course: Main, Author: Ribana, Cooking Time: 30 minutes


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And if you’re looking for more easy but super delicious ideas, you may also like…

Couscous and veggies
Perfectly creamy polenta
Tasty and Easy Stuffed Peppers

Enjoy them!

Inspiration

This recipe is an inspiration from Healthy Food Guide Australia

All photo credit: Popsicle Society

40 thoughts

  6. Oh my… my stomach is churning 😍 My bad I should not eat chicken and can’t eat it 🙄😒 so delicious recipe, I know how it taste and smells 🥰 it’s okay, I’m on control 😄 a super delicious recipe for chicken lovers ✨✍️ Nicely done, photography and presentation, no one can beat Ribana 💐 Have A Fun filled Sunday ✨💐🤗

    Reply

    1. Hahaha..thank you very much Simon for your support and kind words even if you don’t eat it 😉
      Well sometimes, we can eat with our eyes 👀 😋
      Hope your weekend was great 😉 Wish you a lovely week ahead! 🤗🤩

      Reply

      1. My Pleasur Ribana🥰 As you said, Yes we can eat with the eyes 😍😋 Weekend was awesome… Wish you too a Lovely week ahead ✨💐✍️

      5. To substitute eggplant: peel and slice eggplant. Soak in saltwater, covered, for a few hours or overnight. Drain. Thoroughly pat dry with very clean towels or paper towels, weighted. (Put stacks of books on top, or small kitchen appliances, lol.) Now, bread and cook following Ribana’s recipe.

        The saltwater soak and weighted draining helps to draw out some of the moisture from the inside of the eggplant. That allows them to not be soggy when you cook them. Plus, the saltwater helps the eggplant to lose its sting feeling.

    1. I’m glad you like it Mel! Try it, I was impressed too! Is crazy thinking that is fried but doesn’t taste like fried and is not greasy at all 😉😋
      Hope your weekend was great! Wish you a lovely week ahead! 🌸🤩

      Reply

    1. Thank you very much! I’m glad you like it 😉 Yes, sometimes when is too hot, we prefer refreshing dishes 😉 Here is around 30 degrees Celsius but still sometimes I’m craving for dishes that require a little bit of heating 😉

      Reply

  13. I ordered schnitzel in Germany and Austria, and just never loved it. So that’s probably why i’ve never made it at home. But it looks good, and I imagine if it’s not overcooked, it wouldn’t be dry, so i’m tempted!

    Reply

    1. It happened to me too, sometimes is too oily, sometimes is too dry…I was impressed with how good it tasted, really moist inside, crunchy outside and not greasy at all…just perfect for my taste 😉😋
      Making it at home, we can control everything and make it for our taste 😉

      Reply
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