Parmesan-Style Chicken Schnitzel
A crispy, golden-brown chicken cutlet coated in a savory, umami-rich crust that mimics the classic Parmesan flavor using high-quality dairy-free alternatives.
Ingredients
- •4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- •1 cup all-purpose flour
- •2 large eggs, lightly beaten
- •1.5 cups panko breadcrumbs
- •1/2 cup nutritional yeast (to mimic the savory, nutty Parmesan flavor)
- •1 teaspoon garlic powder
- •1 teaspoon dried oregano
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1/2 cup neutral oil (such as grapeseed or canola) for frying
- •Lemon wedges for serving
Instructions
- 1
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, nutritional yeast, garlic powder, oregano, salt, and pepper.
- 2
Dredge each chicken breast in the flour, shaking off the excess.
- 3
Dip the floured chicken into the egg wash, ensuring it is fully coated.
- 4
Press the chicken firmly into the panko-nutritional yeast mixture until evenly coated on both sides.
- 5
Heat the oil in a large skillet over medium-high heat until shimmering.
- 6
Fry the chicken in batches for 3-4 minutes per side, or until the crust is deep golden brown and the chicken is cooked through.
- 7
Transfer the cooked schnitzel to a wire rack or paper towel-lined plate to drain briefly.
- 8
Serve immediately with fresh lemon wedges to brighten the flavors.
💡 Chef tips
- Pounding the chicken to an even thickness is crucial for ensuring the meat cooks at the same rate as the crust.
- If you prefer to bake, place the breaded cutlets on a wire rack over a baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 15-20 minutes.
- Leftover schnitzel can be stored in an airtight container in the fridge for up to 3 days and reheated in a toaster oven to regain crispiness.
✅ How it should turn out
The finished schnitzel features a shatteringly crisp, savory golden crust that gives way to tender, juicy chicken, with a bright finish from the lemon.