Parmesan-Style Chicken Schnitzel
A crispy, golden-brown chicken cutlet coated in a savory, dairy-free parmesan-style crust that delivers all the crunch of the classic dish.
Ingredients
- •4 boneless, skinless chicken breasts (about 150g each)
- •1 cup panko breadcrumbs
- •1/2 cup nutritional yeast (provides the savory, nutty parmesan flavor)
- •1/2 cup all-purpose flour
- •2 large eggs, lightly beaten
- •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
Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even 1/2-inch thickness.
- 2
In a shallow bowl, whisk together the flour, garlic powder, oregano, salt, and pepper.
- 3
In a second shallow bowl, place the beaten eggs. In a third shallow bowl, combine the panko breadcrumbs and the nutritional yeast.
- 4
Dredge each chicken cutlet in the flour mixture, shaking off the excess.
- 5
Dip the floured chicken into the beaten eggs, ensuring it is fully coated, then press firmly into the panko-nutritional yeast mixture until well-coated on both sides.
- 6
Heat the oil in a large skillet over medium-high heat until shimmering.
- 7
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.
- 8
Drain on a wire rack or paper towels and serve immediately with fresh lemon wedges.
💡 Chef tips
- Use nutritional yeast to mimic the umami and salty profile of Parmesan cheese while keeping the dish strictly meat-compliant.
- Ensure the oil is hot enough before adding the chicken; if the oil is too cool, the breading will absorb the fat and become greasy rather than crispy.
- You can prepare the breaded cutlets up to 2 hours in advance and keep them refrigerated on a tray until you are ready to fry.
✅ How it should turn out
The schnitzel should have a perfectly crisp, golden-brown exterior with a savory, nutty aroma, while the chicken inside remains tender and juicy.