When I make chicken schnitzel with lemon, I usually start when I have chicken breast in the fridge and want something quick, but with a slightly different taste than the classic version. It helps that the ingredients are basic, and the combination of garlic and lemon gives the meat a slightly fresh flavor. It doesn't require any complicated preparation, and the steps are clear.
Quick Info
Total time: about 35-40 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main dish, for lunch or dinner
Ingredients
1 chicken breast
3 garlic cloves
2 eggs
flour (for dusting the pieces)
breadcrumbs (for the crust)
salt
pepper
paprika (to taste)
1/2 lemon (juice)
zest of 1/2 lemon (grated)
Preparation
1. Wash the chicken breast and dry it with a kitchen towel. Cut it into slices, not too thin.
2. Each slice is lightly beaten with a meat mallet. It shouldn't become too thin, just tenderized.
3. Peel the three garlic cloves and crush them.
4. In a deep plate, mix the eggs with the crushed garlic, juice from half a lemon, salt, pepper, and paprika to taste.
5. Grate the zest from half a lemon and mix it separately with the breadcrumbs.
6. Take each piece of chicken and first dip it in flour, then in the egg and garlic mixture, and finally in the breadcrumbs with lemon zest.
7. Heat a pan with oil over medium heat. Add the chicken pieces and fry them until golden brown on both sides.
8. Remove the schnitzels onto a paper towel to absorb excess oil.
Why I make this recipe often
For me, this recipe is handy because I usually have the ingredients on hand. It's quick, with no complicated steps. The schnitzel comes out tender and with a different flavor than the plain version. I like that I can make small or larger portions as needed.
Tips and variations
Tips
- Don't beat the meat too thin, or it will dry out quickly.
- The lemon zest should only be the yellow part; avoid the white part, which is bitter.
- If the eggs are small, you can add a third one to be sufficient for all slices.
Substitutions
- If you don't want garlic, you can omit it, but it's one of the main flavors here.
- The paprika can be sweet or hot, depending on your preference.
- The chicken breast can be replaced with turkey if you have it.
Variations
- It can also be made in the oven, but the texture is different, not as crispy.
- You can add chopped herbs (parsley, dill) to the breadcrumbs if you like.
- If you want it crispier, use panko breadcrumbs instead of regular ones.
Serving ideas
- It goes well with a green salad or steamed vegetables.
- For a side dish, you can use boiled potatoes, mashed potatoes, or plain rice.
- Extra lemon juice drizzled over the schnitzel enhances the fresh flavor.
Frequently asked questions
1. Can I make schnitzel from other chicken parts?
Yes, boneless thighs can also be used, but they need to be beaten a bit more to be equally tender.
2. How much oil should I put in the pan?
If you want a crispy crust, add enough oil to cover the bottom of the pan well, about 1 cm. It doesn't need to be a lot, but it shouldn't be dry.
3. Can it be made without breadcrumbs?
Yes, but it won't be as crispy. You can try crushed cornflakes if you want a different texture.
4. Can it be prepared in advance?
You can prepare the meat and the egg mixture ahead of time, but fry the schnitzels just before serving for a good crust.
5. Can I use only lemon juice, without zest?
Yes, but the lemon flavor will be more subtle; the zest provides the most pronounced taste.
Nutritional values
Approximate values for 1 serving (out of 3):
Calories: 300-350
Protein: 30-35 g
Fat: 12-16 g
Carbohydrates: 15-20 g
Values vary depending on how much breadcrumbs and oil remain in the dish. The absorbed oil cannot be estimated exactly without weighing, but if you place the schnitzel on a paper towel, it won't be overly greasy.
Storage and reheating
The schnitzel is best fresh. It can be kept in the fridge for 1-2 days in a covered container, but the crust will soften a bit. To reheat, place it in a non-stick pan over low heat without additional oil. It won't remain crispy in the microwave. Freezing is not recommended for this version.
Quick Info
Total time: about 35-40 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main dish, for lunch or dinner
Ingredients
1 chicken breast
3 garlic cloves
2 eggs
flour (for dusting the pieces)
breadcrumbs (for the crust)
salt
pepper
paprika (to taste)
1/2 lemon (juice)
zest of 1/2 lemon (grated)
Preparation
1. Wash the chicken breast and dry it with a kitchen towel. Cut it into slices, not too thin.
2. Each slice is lightly beaten with a meat mallet. It shouldn't become too thin, just tenderized.
3. Peel the three garlic cloves and crush them.
4. In a deep plate, mix the eggs with the crushed garlic, juice from half a lemon, salt, pepper, and paprika to taste.
5. Grate the zest from half a lemon and mix it separately with the breadcrumbs.
6. Take each piece of chicken and first dip it in flour, then in the egg and garlic mixture, and finally in the breadcrumbs with lemon zest.
7. Heat a pan with oil over medium heat. Add the chicken pieces and fry them until golden brown on both sides.
8. Remove the schnitzels onto a paper towel to absorb excess oil.
Why I make this recipe often
For me, this recipe is handy because I usually have the ingredients on hand. It's quick, with no complicated steps. The schnitzel comes out tender and with a different flavor than the plain version. I like that I can make small or larger portions as needed.
Tips and variations
Tips
- Don't beat the meat too thin, or it will dry out quickly.
- The lemon zest should only be the yellow part; avoid the white part, which is bitter.
- If the eggs are small, you can add a third one to be sufficient for all slices.
Substitutions
- If you don't want garlic, you can omit it, but it's one of the main flavors here.
- The paprika can be sweet or hot, depending on your preference.
- The chicken breast can be replaced with turkey if you have it.
Variations
- It can also be made in the oven, but the texture is different, not as crispy.
- You can add chopped herbs (parsley, dill) to the breadcrumbs if you like.
- If you want it crispier, use panko breadcrumbs instead of regular ones.
Serving ideas
- It goes well with a green salad or steamed vegetables.
- For a side dish, you can use boiled potatoes, mashed potatoes, or plain rice.
- Extra lemon juice drizzled over the schnitzel enhances the fresh flavor.
Frequently asked questions
1. Can I make schnitzel from other chicken parts?
Yes, boneless thighs can also be used, but they need to be beaten a bit more to be equally tender.
2. How much oil should I put in the pan?
If you want a crispy crust, add enough oil to cover the bottom of the pan well, about 1 cm. It doesn't need to be a lot, but it shouldn't be dry.
3. Can it be made without breadcrumbs?
Yes, but it won't be as crispy. You can try crushed cornflakes if you want a different texture.
4. Can it be prepared in advance?
You can prepare the meat and the egg mixture ahead of time, but fry the schnitzels just before serving for a good crust.
5. Can I use only lemon juice, without zest?
Yes, but the lemon flavor will be more subtle; the zest provides the most pronounced taste.
Nutritional values
Approximate values for 1 serving (out of 3):
Calories: 300-350
Protein: 30-35 g
Fat: 12-16 g
Carbohydrates: 15-20 g
Values vary depending on how much breadcrumbs and oil remain in the dish. The absorbed oil cannot be estimated exactly without weighing, but if you place the schnitzel on a paper towel, it won't be overly greasy.
Storage and reheating
The schnitzel is best fresh. It can be kept in the fridge for 1-2 days in a covered container, but the crust will soften a bit. To reheat, place it in a non-stick pan over low heat without additional oil. It won't remain crispy in the microwave. Freezing is not recommended for this version.