Mustard chicken schnitzel with parsley and lemon
Enjoy a delightful Mustard Chicken Schnitzel with fresh parsley and lemon. This easy-to-follow recipe features crispy breaded chicken infused with tangy mustard and just a hint of lemon zest. Perfectly seasoned and pan-fried to golden perfection, it's an irresistible meal that pairs wonderfully with your favorite sides. Ready in no time, this dish is sure to become a family favorite!
- 02 May 2025
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Mustard chicken schnitzel with parsley and lemon is a delicious and flavorful twist on the classic German dish. This recipe combines the zesty taste of mustard with the freshness of parsley and the acidity of lemon to create an irresistible meal. Perfect for dinner parties or a special family meal, this schnitzel is sure to impress.
Ingredients:
Instructions:
- Start by pounding the chicken breasts to an even thickness using a meat mallet or rolling pin. This ensures they cook evenly.
- Season both sides of each chicken breast with a dash of salt and black pepper.
- Place the flour in a shallow dish.
- In another shallow dish, whisk together the eggs and mustard until well combined.
- In a third shallow dish, spread out the bread crumbs.
- Coat each chicken breast first in the flour, shaking off any excess.
- Next, dip it into the egg-mustard mixture, ensuring it is fully coated.
- Finally, dredge it in the bread crumbs, pressing gently to adhere. Place the coated chicken breasts on a plate.
- In a large skillet, heat the vegetable oil and butter over medium heat until hot but not smoking.
- Add the chicken breasts to the skillet, cooking in batches if necessary to avoid overcrowding.
- Cook each side for about 4-5 minutes, or until golden brown and crispy. The chicken should be cooked through and reach an internal temperature of 165°F (74°C).
- While the chicken is cooking, chop the fresh parsley.
- Cut the lemon into wedges.
- Once the chicken schnitzels are cooked, transfer them to a paper towel-lined plate to drain any excess oil.
- Sprinkle the chopped parsley over the schnitzels.
- Serve the chicken schnitzels hot, with lemon wedges on the side for squeezing over the top.
Tips:
- Pound the chicken breasts to an even thickness to ensure they cook evenly.
- Use a plastic wrap to cover the chicken while pounding to prevent any mess.
- For a more flavorful schnitzel, you can marinate the chicken breasts in mustard for a few hours before breading and frying.
- Ensure the oil and butter are hot enough before adding the chicken to the pan to achieve a crispy coating.
- Don't overcrowd the pan; cook the schnitzels in batches if necessary to maintain the temperature of the oil and butter.
- Drain the cooked schnitzels on paper towels to remove any excess oil.
- For a healthier option, you can bake the breaded chicken in a preheated oven at 375°F (190°C) for 20-25 minutes, flipping halfway through.
This mustard chicken schnitzel with parsley and lemon is a delightful and savory dish that brings together the richness of crispy breaded chicken with the bright flavors of mustard, parsley, and lemon. Follow the provided tips to ensure a perfectly cooked schnitzel every time. Enjoy this delicious meal with a side of fresh salad or your favorite vegetables.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 610kcal | 30% |
| Protein | |
| Protein 50g | 32% |
| Carbohydrates | |
| Carbohydrates 63g | 19% |
| Fiber 4.79g | 13% |
| Sugar 4.38g | 4% |
| Fat | |
| Fat 22g | 27% |
| Saturated 6g | 20% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 220mg | 40% |
| Vitamin B1 0.80mg | 67% |
| Vitamin B2 0.61mg | 47% |
| Vitamin B3 18mg | 116% |
| Vitamin B6 1.34mg | 79% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 0.75ug | 31% |
| Vitamin C 33mg | 38% |
| Vitamin E 1.32mg | 9% |
| Vitamin K 250ug | 209% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.29mg | 33% |
| Iron, Fe 5mg | 46% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 510mg | 41% |
| Potassium, K 810mg | 24% |
| Selenium, Se 60ug | 114% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 2.66mg | 24% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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