Lemon and pecan crumbed chicken schnitzel

Lemon and pecan crumbed chicken schnitzel combines the tangy zest of lemon with the nutty crunch of pecans for a delicious twist on a classic. This recipe features golden-brown, breaded chicken cutlets that are perfect for any meal occasion.

16 Nov 2025
Cook time 20 min
Prep time 10 min

Ingredients:

1/2 cup all-purpose white wheat flour
1/3 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:

1. Prepare the Ingredients:
- Preheat your oven to 350°F (175°C).
- Finely chop the pecans or pulse them in a food processor until they resemble coarse crumbs.

2. Set Up Dipping Stations:
- 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.

3. Prepare the Chicken:
- 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.

4. Dredge the Chicken:
- 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.

5. Cook the Chicken:
- 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.

6. Serve:
- 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!

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.

Lemon and pecan crumbed chicken schnitzel FAQ:

What is the best way to tell if the chicken schnitzel is done cooking?

The chicken schnitzel is done when it reaches an internal temperature of 165°F (74°C). Additionally, it should be golden brown on the outside. Use a meat thermometer to ensure accuracy.

Can I use a different type of nut instead of pecans for the crumb coating?

Yes, you can substitute pecans with other nuts such as walnuts, almonds, or hazelnuts. Just be sure to finely chop them before mixing with the breadcrumbs.

How should I store leftovers of the schnitzel?

Store leftover chicken schnitzel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results to maintain crispiness.

What size pan should I use for frying the schnitzel?

A large skillet is recommended, ensuring it's wide enough to fit the chicken cutlets without overcrowding. This helps achieve even cooking and crispiness.

Can I bake the chicken schnitzel instead of frying it?

Yes, you can bake the schnitzel. Preheat the oven to 400°F (200°C) and place the breaded chicken on a greased baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and cooked through.

Cooking 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.

Nutrition Facts

4 Servings
Calories 500kcal
Protein 36g
Carbohydrates 45g
Fiber 3.93g
Sugar 4.43g
Fat 18g

Lemon and pecan crumbed chicken schnitzel