Crispy Chicken Schnitzel with Rice & Carrots
Thin-pounded chicken breast coated in seasoned breadcrumbs and pan-fried until golden, served over rice with bright shredded carrots. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 breasts (~6 oz each) chicken breasts, boneless skinless
- ¾ cup panko breadcrumbs
- 1 whole lemon
- 1 cup shredded carrots
- 1.5 cups cooked rice (white or brown)
- 1 large eggs
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Pound each chicken breast between plastic wrap to 1/4-inch thick using a meat mallet or the bottom of a heavy pan.
- 2
Whisk egg in a shallow bowl. Spread panko on a plate. Season both with 1/2 tsp salt and 1/4 tsp black pepper.
- 3
Coat each chicken breast in egg, then press into panko until fully covered on both sides. Set aside on a clean plate.
- 4
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 5
Sear chicken 3-4 minutes per side without moving until golden brown and cooked through (internal temp 165°F).
- 6
Warm rice and carrots together in a bowl or microwave. Divide between plates, top with schnitzel, squeeze lemon over, garnish with parsley.
Tools you’ll need
- meat mallet or heavy pan
- plastic wrap
- 12-inch skillet
- shallow bowl
- plate for dredging
- instant-read thermometer
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
