Lemon and pecan crumbed chicken schnitzel
Discover the perfect balance of zest and crunch with our Lemon and Pecan Crumbed Chicken Schnitzel. Made with tender chicken breasts, freshly squeezed lemon, and a crunchy pecan-breadcrumb coating. Perfect for a quick and delicious weeknight dinner.
Cook time 20 min
Prep time 10 min
Ingredients:
1/2 cup all-purpose white wheat flour1/3 cup milk (1% fat)
1 egg
2 cups bread crumbs
1/2 cup pecans
1 lb chicken breasts
Lemon and pecan crumbed chicken schnitzel is a delightful twist on a classic dish, combining the tangy zest of lemon with the nutty crunch of pecans. This recipe is perfect for a weeknight dinner or a special occasion, offering a flavorful and satisfying meal that is both comforting and impressive.
Instructions:
- Preheat your oven to 350°F (175°C).
- Finely chop the pecans or pulse them in a food processor until they resemble coarse crumbs.
- Place the flour in a shallow dish. Season the flour with a pinch of salt and pepper.
- In another shallow dish, whisk together the milk and egg until they are well combined.
- In a third shallow dish, mix together the bread crumbs and chopped pecans.
- Slice each chicken breast horizontally to create thinner cutlets. You should have 4 cutlets total.
- Place a piece of plastic wrap or parchment paper over the chicken cutlet and gently pound it with a meat mallet or rolling pin to an even thickness, about 1/4 inch thick.
- Lightly coat each chicken cutlet in the seasoned flour, shaking off any excess.
- Dip the floured chicken into the milk and egg mixture, ensuring it is fully coated.
- Press the chicken into the breadcrumb and pecan mixture, making sure it is evenly coated and the crumbs adhere well.
- Heat about ¼ inch of cooking oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully place the breaded chicken cutlets in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches.
- Fry the chicken for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Transfer the cooked chicken to a baking sheet and place in the preheated oven to keep warm while you finish cooking the remaining cutlets, if needed.
- Serve the lemon and pecan crumbed chicken schnitzel warm, with lemon wedges on the side for squeezing over the top.
- Pair with a fresh salad, steamed vegetables, or your favorite side dish. Enjoy!
Tips:
- Make sure to pound the chicken breasts to an even thickness to ensure they cook evenly.
- Toast the pecans lightly before chopping them to bring out their natural oils and enhance their flavor.
- For a finer crumb texture, pulse the bread crumbs and pecans in a food processor together.
- If you prefer a citrusy kick, you can add a bit of lemon zest to the bread crumb mixture.
- Allow the breaded chicken to rest for about 10 minutes before frying to help the coating adhere better.
- Use a meat thermometer to check the internal temperature of the chicken; it should reach 165°F (74°C) to ensure it's fully cooked without drying out.
Lemon and pecan crumbed chicken schnitzel is a scrumptious and versatile dish that brings together the zesty brightness of lemon with the rich, nutty flavor of pecans. With these tips and careful preparation, you'll achieve a perfectly crispy and flavorful schnitzel that is sure to become a favorite in your household.
Nutrition per serving
4 ServingsCalories 500kcal
Protein 36g
Carbohydrates 45g
Fiber 3.93g
Sugar 4.43g
Fat 18g
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