Name: Panko Crusted Chicken Schnitzel
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 srv
Ingredients: Chicken (філе бедра) — 400 g; Chicken egg — 1 pcs; Wheat flour — 30 g; Panko breadcrumbs — 60 g; Sunflower oil (рафінована) — 60 ml; Salt; Ground black pepper; Sweet paprika — 2 g

Ingredients

Chicken (філе бедра) 400 g Chicken egg 1 pcs Wheat flour 30 g Panko breadcrumbs 60 g Sunflower oil (рафінована) 60 ml Salt Ground black pepper Sweet paprika 2 g

Nutrition

Per serving: ≈ 565.0 kcal, P 48.0 g, F 32.0 g, C 20.5 g
Total (for 2 srv): ≈ 1130.0 kcal, P 96.0 g, F 64.0 g, C 41.0 g
counted 5 of 8 ingredients — the rest are in pieces/ml or missing nutrition data
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: frying adds absorbed oil

Cooking

Cut the chicken fillet (or thigh fillet) in half lengthwise and lightly pound it through plastic wrap to a thickness of about 5-7 mm.
Season the meat with salt and pepper on both sides and add sweet paprika.
Prepare three separate plates: one with flour, one with beaten egg, and one with panko breadcrumbs.
Coat each piece of fillet first in flour, then dip it in the egg, and thoroughly bread it in the panko crumbs.
Heat oil in a skillet over medium heat.
Fry the schnitzels for 3-4 minutes on each side until golden and crispy.
Transfer the finished schnitzels to a paper towel to remove excess oil and serve.

Panko Crusted Chicken Schnitzel

Ingredients

Nutrition

Cooking

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