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Greek Lemon Chicken Schnitzel | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Knusprig paniertes Hähnchenbrustfilet auf griechische Art: Mit feinem Zitronenabrieb, getrocknetem Oregano und Knoblauch verfeinert, in aromatischem Olivenöl goldbraun ausgebacken und mit frischer Zitrone serviert. Ein herrlicher Feierabend-Klassiker in nur 20 Minuten.
Ingredients
Preparation method
Preparation & Breading station
Pat the chicken breast fillets dry, slice horizontally in half to make 4 even cutlets, and gently pound flat between cling film. Season both sides with table salt and black pepper.
Rinse the lemon with hot water and finely grate the zest (then cut the lemon into wedges for serving). Peel and finely grate the garlic clove.
Prepare three deep plates: Put the wheat flour in the first plate. In the second plate, whisk the eggs with the grated garlic and a pinch of salt. In the third plate, thoroughly mix the breadcrumbs with the dried oregano and lemon zest.
Chef's tip
For an extra crispy coating, heat the olive oil well before adding the schnitzels so they do not absorb excess oil, and place them directly into the pan right after breading.
This pairs wonderfully with Greek tzatziki dip, marinated Kalamata olives, and crispy fried potatoes.
30 min
Under an hour
