Homemade Paprika Chicken Schnitzel Header

Homemade Paprika Chicken Schnitzel Header Image: Unsplash.com

Homemade Paprika Chicken Schnitzel: Crunchy and Tasty

Homemade Paprika Chicken Schnitzel is the crispiest you’ve ever had and goes perfectly well with some roasted vegetables any day of the week.

Homemade Paprika Chicken Schnitzel Header

Homemade Paprika Chicken Schnitzel Header Image: Unsplash.com

Chicken is universally known as a favourite protein and we fully agree. But chicken has so many different variations that you can cook it and you can waste time deciding what to make. Let us help you choose with a golden Homemade Paprika Chicken Schnitzel. It’s that crunchy golden goodness that you can pair with your preferred sides and feed a whole family easily. Your homemade crumb is better than anything you can buy and you won’t be buying ready-made schnitzels again.

You will be doing a triple-dip with different dredging plates. One will be for cornflour which helps with crispiness while the egg mixture holds it together and finally into the flour or breadcrumbs with your spices. All of these add flavour and texture while protecting the chicken against the hot oil. Be careful when placing your Homemade Paprika Chicken Schnitzel into the oil because it can splash and give you a burn. The tenderised chicken will be juicy and tender while the crust is spicy, crunchy and perfectly golden.

Homemade Paprika Chicken Schnitzel is the crispiest you’ve ever had and goes perfectly well with some roasted vegetables.

Homemade Paprika Chicken Schnitzel Recipe

5 from 1 vote
Recipe by Melissa Jacobs Course: DinnerCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Making the perfect Chicken Schnitzel is really much easier than you think. Simply follow this very simple recipe and enjoy!

Ingredients

  • 4 4 boneless chicken breasts, butterflied

  • salt and freshly ground black pepper

  • 1 cup 1 cornstarch (Maizena)

  • 2 large 2 eggs

  • 1 tbsp 1 Dijon mustard

  • 2 cups 2 flour (or breadcrumbs)

  • 2 tsp 2 paprika

  • 2 tsp 2 cumin

  • 1 tsp 1 garlic salt

  • 1/2 tsp 1/2 salt

  • Oil for frying

  • Parsley, chopped

  • Lemon wedges

Method

  • Cut it each butterflied chicken breast in half and pound with a rolling pin, or meat hammer, until flattened.
  • Season chicken breasts with salt and pepper.
  • Place cornflour on a plate.
  • In a separate bowl beat eggs and Dijon mustard
  • In a large bowl combine flour (or breadcrumbs), cumin, paprika, garlic salt and salt.
  • Take each chicken fillet and dredge in cornflour.
  • Next, dip the chicken into the egg mixture.
  • Finally, dip the chicken into the flour mixture and coat well.
  • Transfer the chicken to a large plate or tray. Repeat until all the fillets have been coated.
  • Heat a large pan with 2 tablespoons of oil over medium heat.
  • Add 2 chicken breasts to the pan and cook until golden brown on both sides, approximately 5 minutes on each side.
  • Transfer cooked chicken breasts to a paper towel-lined plate.
  • Add another tablespoon of oil to the frying pan and repeat with the remaining chicken.
  • Garnish with parsley and a lemon wedge.

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

If you are looking for more chicken recipes to prepare with your family and friends, just have a look at our recipe page, we have excellent suggestions for you to try.

AIf you would like to submit a recipe for publication, please complete our recipe form here.