Moist juicy chicken marinated in lemon juice and finished with a crisp breadcrumb crust.
Double or triple this recipe and make a big batch using fresh chicken breasts and freeze for an easy quick homemade meal during the week.
Makes
4 schnitzles
Prep Time:
20 minutes
Cook Time:
10 minutes
Good For:
dinner or lunch
Ingredients
- 2 large fresh chicken breasts
- 3 tablespoons lemon juice
- 3 to 4 tablespoons corn starch
- 1 to 2 eggs
- 1 ½ cups homemade breadcrumbs (see tip below)
- 2 tablespoons olive oil
- 2 tablespoons butter
How to make Lemony Chicken Schnitzels
Check out our easy step by step video
Step by Step Instructions
Step 1
Slice the chicken breasts in half horizontally, so you get 4 thin chicken breast pieces
Step 2
Place them in a stainless-steel bowl and mix in the lemon juice
Cover and refrigerate for 2 hours
Step 3
Dip each chicken breast piece into the cornstarch coating all sides, then the egg and finally press into the breadcrumbs covering each side
Step 4
In a frying pan, gently heat the oil and melt the butter
Placed the chicken in the pan and let it cook for at least 2 minutes before turning it over – it should be nicely browned
Step 5
Turn them over, and cook for another 2 minutes and then turn over again
Step 6
Keep cooking and turning until the chicken is cooked through – about 8 minutes
Tip
Keep the temperature of the stove light on the low end so you don’t burn the outside before the chicken is cooked all the way through
Breadcrumbs
Make your own breadcrumbs in a blender
Cut fresh bread slices into cubes
In small batches, pulse in the blender to make a fine crumb
Freeze a Big Batch
Ensure you only use fresh never frozen chicken breast and fresh never frozen bread for your breadcrumbs
Place on a cookie sheet in a single layer, cover, and freeze
When frozen, remove from the tray and store in a freezer bag to pull out as needed
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Lemony Chicken Schnitzels
Ingredients
- 2 chicken breasts
- ¼ cup lemon juice
- ½ cup corn starch
- 2 eggs
- 1 ½ cups breadcrumbs see tip below
- ¼ cup olive oil
- 2 tablespoons butter
Instructions
- Slice the chicken breasts in half horizontally, so you get 4 thin chicken breast pieces
- Place them in a stainless-steel bowl and mix in the lemon juice
- Cover and refrigerate for 2 hours
- Dip each chicken breast piece into the cornstarch coating all sides, then the egg and finally press into the breadcrumbs covering each side
- In a frying pan, gently heat the oil and melt the butter
- Placed the chicken in the pan and let it cook for at least 2 minutes before turning it over – it should be nicely browned
- Turn them over, and cook for another 2 minutes and then turn over again
- Keep cooking and turning until the chicken is cooked through – about 8 minutes
Notes
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
