Chicken Schnitzel in a Parmesan Crust
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Knuspr-Küche
Genießen Sie saftige Hähnchenbrustfilets in einer knusprigen Panade aus feinem Parmesan und aromatischem Paprikapulver. Dieses schnelle und einfache Rezept verleiht dem klassischen Schnitzel eine herzhafte, italienische Note – perfekt für ein Familienessen in unter 30 Minuten.
Preparation method
Ingredients overview
- 500 g skinless chicken breast fillet
- 1 egg size M
- 3 tbsp low-fat milk 1.5% fat
- 60 g grated Parmesan
- 50 g wheat flour Type 405
- 70 g classic breadcrumbs
- 200 ml rapeseed oil
- 1 tsp sweet paprika powder
- 1 pinch of salt
- 1 pinch of ground black pepper
First, prepare the chicken: slice the chicken breast fillets lengthwise to make them thinner, and salt them lightly.
Now prepare three deep plates for the breading station: in the first plate, add the flour, 1/2 tsp of salt, pepper, and paprika. In the second plate, whisk the egg with the milk and a pinch of salt. In the third plate, mix the breadcrumbs with the finely grated Parmesan.
Pour about 0.5 cm of rapeseed oil into a deep frying pan (⌀ 20–22 cm) and heat it. First, dredge the chicken in the flour, then dip it in the egg-milk mixture, and finally coat it in the Parmesan-breadcrumb mixture. Fry the schnitzels over medium heat for 2–4 minutes per side until golden brown (the cooking time depends on the thickness of the meat).
Chef's tip
Serve the schnitzels with a squeeze of fresh lemon and a light leaf salad or parsley potatoes.
Ingredients
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