Best 4 Panko Coated Chicken Schnitzel Cutlet Recipes
**Discover a delightful culinary journey with our Panko-Coated Chicken Schnitzel Cutlet recipes!**
Embark on a tantalizing adventure as you explore the world of crispy, golden-brown chicken schnitzel cutlets, lovingly coated in a crunchy panko crust. Our collection of recipes caters to every palate, from classic to innovative, ensuring an unforgettable dining experience. Dive into the simplicity of the Traditional Panko Chicken Schnitzel, where tender chicken breasts are enveloped in a crisp panko coating, delivering a symphony of flavors. Elevate your taste buds with the Parmesan Herb Chicken Schnitzel, where a savory blend of Parmesan cheese and herbs enhances the chicken's natural goodness. For a touch of spice, venture into the realm of the Hot Honey Chicken Schnitzel, where a drizzle of sweet and spicy honey sauce ignites your senses. And for those seeking a unique twist, the Avocado Ranch Chicken Schnitzel presents a harmonious fusion of creamy avocado and tangy ranch dressing, creating a delightful contrast to the crispy panko crust.
PANKO CHICKEN SCHNITZEL
Crispy and juicy panko chicken schnitzel coated in panko breadcrumbs is absolutely delicious! If you have not used panko before, now is the time!
Provided by Genevieve
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Slice chicken breasts horizontally (or pound) to about 1cm/½inch thick.
- Season chicken with salt and pepper.
- Pour enough oil (for shallow frying) into a skillet or heavy-based frying pan. Preheat the oil on medium-high heat. (note 1)
- Set up a coating station - 1 shallow bowl (or deep plate) for the eggs, 1 for the panko and 1 for the flour.
- Using a pair of tongs, coat a slice of chicken breast with flour. Shake off excess flour then dip and coat with whisked eggs. Finally, coat with panko breadcrumbs. Make sure the entire piece of chicken is completely coated by all 3 ingredients each step of the way.
- Repeat for all chicken slices.
- Shallow fry coated chicken pieces in 2 batches, on medium-high heat. Flipping only once. (note 2)
- Once both sides are golden, the chicken should be done. Test by cutting a piece if not sure. If the flesh is white then it's ready.
- Rest panko chicken schnitzel pieces on a cooling rack for 5 minutes before serving.
Nutrition Facts : Calories 571 kcal, Carbohydrate 22.7 g, Protein 45.5 g, Fat 32.2 g, SaturatedFat 5.2 g, Cholesterol 179 mg, Fiber 1 g, Sugar 0.8 g, ServingSize 1 serving
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
PANKO-COATED CHICKEN SCHNITZEL WITH CAPERS AND LEMON
Chef Thomas Keller makes this at the French Laundry restaurant. it is the best schnitzel i have had and that includes in Germany and Austria. The Panko breadcrumbs really make this dish
Provided by MarraMamba
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
- In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
- Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.
CRISPY PANKO CHICKEN CUTLETS
This is a fast and easy recipe to make on a busy night. We especially like the crunch of the Panko bread crumbs. (Panko crumbs can be found in the Asian section of the supermarket.)
Provided by TasteTester
Categories Meat
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
- Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
- Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
- Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.
Tips:
- For the best results, use boneless, skinless chicken breasts or thighs that are about 1/2-inch thick. If your chicken breasts or thighs are thicker, pound them to an even thickness before breading.
- To make the panko breadcrumbs extra crispy, toast them in a 350 degree Fahrenheit oven for 5-7 minutes, stirring occasionally, before using.
- If you don't have any panko breadcrumbs, you can use regular breadcrumbs, but the schnitzel will not be as crispy.
- Be sure to press the panko breadcrumbs firmly onto the chicken so that they adhere well.
- Do not overcrowd the pan when frying the schnitzel. Cook the schnitzel in batches if necessary.
- If you are using a deep fryer, heat the oil to 375 degrees Fahrenheit before frying the schnitzel.
- Serve the schnitzel immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or salad.
Conclusion:
Panko-coated chicken schnitzel is a delicious and easy-to-make dish that is perfect for a weeknight meal. The schnitzel is crispy on the outside and tender on the inside, and it is sure to be a hit with the whole family. So next time you are looking for a new way to cook chicken, give this recipe a try. You won't be disappointed!
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