Golden Crispy Chicken Schnitzel & Fries
Thin-pounded chicken breasts dredged in seasoned panko, pan-fried until golden and crispy, served alongside crispy oven fries. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 fillets chicken breast, boneless and skinless
- 12 oz russet potatoes
- ¾ cup panko breadcrumbs
- 1 whole lemon
- 1 large eggs
- 3 tbsp neutral cooking oil for frying
Instructions
- 1
Preheat oven to 425°F. Toss potato wedges with 1 tbsp oil, salt, and pepper; spread on a sheet pan.
- 2
Slide potatoes into the oven. They'll bake while you cook the chicken.
- 3
Pound each chicken breast until 0.5 inch thick, then season both sides with salt and pepper.
- 4
Beat the egg in a shallow bowl. Mix panko with 0.5 tsp salt in another bowl.
- 5
Dip each chicken piece in egg, then dredge in panko, pressing to coat both sides evenly.
- 6
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 7
Sear chicken 3–4 minutes per side without moving until golden brown and cooked through.
- 8
Transfer chicken to a plate. Check potatoes for tenderness and golden edges, then plate.
- 9
Squeeze fresh lemon over the schnitzel and fries. Serve immediately.
Tools you’ll need
- sheet pan
- large skillet
- shallow bowls (2)
- meat mallet or rolling pin
- tongs
- paper towels
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