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Chicken schnitzel with pecan-panko breading

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Ingredients for 2 servings:

  • 2 chicken schnitzels
  • salt and pepper
  • Paprika powder, smoked
  • 1 egg(s)
  • 40 g pecans, roasted, unsalted, chopped
  • 3 tbsp panko
  • 2 tbsp parsley leaves, flat
  • 1 tsp thyme leaves, fresh
  • Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Finely chop the parsley leaves, add them to the pecans and panko bread along with the thyme, and mix well. Rinse the chicken cutlets, pat dry, and season with salt, pepper, and paprika. Dip them in the beaten egg, then in the nut-panko mixture, lightly pressing the crumbs onto the surface. Heat the oil in a pan and fry the chicken cutlets over medium heat until golden brown on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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