Best Golden Chicken Schnitzel

Best Golden Chicken Schnitzel with Crispy Fries, Salad & Dips

• Prep time: 20 minutes
• Cooking time: 25 minutes
• Servings: 2
• Calories: approximately 820 kcal per serving

Ingredients

Fries: 500 g potatoes, 1½ tbsp neutral oil and ½ tsp salt.

Chicken: 

• 2 boneless skinless chicken breasts (180–200 g each), 
• ½ tsp salt, 
• ¼ tsp black pepper, 
• 60 g flour, 
• 1 egg, 
• 1 tbsp milk, 
• 100 g panko or dry breadcrumbs, 
• 80–100 ml frying oil
• 2 tbsp parsley.

Salad: 

• 100 g mixed lettuce, 
• ½ cucumber, 
• 2 tomatoes, 
• ¼ small red onion, 
• 1 tbsp olive oil, 
• 1 tbsp lemon juice, 
• salt and pepper.

Dips: 3 tbsp ketchup and 3 tbsp mayonnaise.

Instructions

Preheat the oven to 220°C/425°F (200°C fan). Coat the potato fries lightly with oil and roast for 25–30 minutes, turning midway, until golden and crisp.

Pound each chicken breast between parchment sheets until uniformly 5–7 mm thick. Even thickness helps the meat cook before the breadcrumb crust becomes too dark.

Prepare three shallow dishes: seasoned flour in the first, egg beaten with milk in the second, and breadcrumbs in the third.

Dip each chicken cutlet first into flour, then egg and finally breadcrumbs, coating both sides thoroughly.

Heat a shallow layer of oil in a wide frying pan. Cook the schnitzels for around 3–4 minutes per side, until the exterior is evenly crisp and deep golden.

Check that the center reaches 74°C/165°F, transfer to a rack and let the schnitzels rest briefly before serving.

Toss the lettuce, sliced cucumber, tomato and red onion with olive oil and lemon juice, then season lightly.

Serve one crispy schnitzel per plate with golden fries and salad. Sprinkle parsley over the chicken and provide individual portions of ketchup and creamy mayonnaise.

Notes: Panko gives a particularly crunchy finish. If the crust is browning too quickly, reduce the heat rather than shortening the cooking time before the chicken is done.