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Chicken Schnitzel

In Europe, the traditional schnitzel is the Austrian one, the classic breaded and fried veal slice in butter, which has become insanely popular outside Austrian borders. However, over the time, chicken Schnitzel has successfully became a popular beef alternative.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Israeli, Austrian
Keyword: austrian schnitzel, chicken schnitzel, fried chicken breasts, Schnitzel
Servings: 4 people
Calories: 654kcal
Author: Cookie


  • frying pan
  • Whisk
  • meat tenderizer


  • 1 medium chicken breast
  • 1 cup milk
  • 1 cup bread crumbs
  • 3 medium eggs
  • 1/3 cup grated parmesan
  • 2/3 cup sunflower oil
  • 4 tsp butter
  • salt
  • pepper


  • Clean the chicken breast from bone, skin and extra fat
  • Cut the meat into slices. Slice them horizontally, you will get 2 slices out of one half of chicken breast
  • Beat the slices to make the thickness uniform with the help of a meat tenderizer
  • In a large bowl, pour one cup of milk and transfer the thinned chicken slices in that milk bowl, let them in it for about 15 minutes
  • Prepare two bowls. In the first beat the eggs with the help of a whisk or fork. In the second bowl mix the breadcrumbs and parmesan
  • Pass each side of the chicken slices first in the beaten egg and then in the breading, pressing the meat firmly so that the breadcrumbs stick well to the meat
  • When all the schnitzel slices are ready, fry them for 3 minutes on each side in a frying pan with plenty of frying oil
  • Place the prepared schnitzels on absorbent paper towels to remove any excess oil


Calories: 654kcal | Carbohydrates: 23g | Protein: 25g | Fat: 51g | Saturated Fat: 11g | Cholesterol: 199mg | Sodium: 505mg | Potassium: 404mg | Fiber: 1g | Sugar: 5g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 2mg