Honey Garlic Chicken Schnitzel

Ingredients

• 4 boneless, skinless chicken breasts (Butterflied or pounded to an even thickness, about 1/4 inch thick)
• salt (To taste, for seasoning the chicken and dredging mixture)
• black pepper (To taste)
• 1 cup all-purpose flour (For dredging)
• 2 eggs (Beaten)
• 2 cup panko breadcrumbs (For the crisp coating)
• 0.5 cup neutral cooking oil (For shallow-frying; the finished dish will absorb only part of this amount)
• 2 tbsp butter (For the honey-garlic sauce)
• 4 cloves garlic (Finely minced)
• 0.25 cup honey (For the glaze)
• 2 tbsp soy sauce (Adds savory balance to the honey glaze)
• 1 tbsp lemon juice (Optional, to balance the sweetness)
• 2 tbsp fresh parsley (Chopped, for serving)

Steps

1. 1

   Place each chicken breast between sheets of parchment or plastic wrap. Using the flat side of a meat mallet, pound the chicken evenly to about 1/4 inch thick. Pat dry, then season both sides with salt and black pepper.

2. 2

   Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs. Season the flour and breadcrumbs lightly with additional salt and pepper if desired.

3. 3

   Coat each chicken piece first in flour, shaking off the excess. Dip it into the beaten egg, allowing excess egg to drip back into the dish. Press it firmly into the panko so the entire surface is evenly covered. Place the coated chicken on a plate while the oil heats.

4. 4

   Pour the oil into a large skillet to a depth of about 1/4 inch and heat over medium-high heat. The oil is ready when a few breadcrumbs sizzle immediately on contact, but it should not be smoking.

5. 5

   Add the breaded chicken in a single layer, working in batches if necessary. Fry for about 3 to 4 minutes per side, turning once, until deeply golden and crisp and the chicken reaches 165°F (74°C) internally. Transfer to a wire rack or paper towels and repeat with the remaining chicken.

6. 6

   Carefully remove excess frying oil from the skillet and reduce the heat to medium. Add the butter and let it melt without browning.

7. 7

   Add the minced garlic to the melted butter. Cook for 30 to 60 seconds, stirring constantly, until fragrant but not darkened.

8. 8

   Add the honey, soy sauce, and lemon juice. Stir and simmer for 1 to 2 minutes, until the mixture is glossy and slightly thickened. Do not let the garlic or honey burn.

9. 9

   Return the schnitzel to the skillet, or spoon the glaze over it just before serving. Turn the chicken briefly to coat both sides while keeping the breadcrumb crust as crisp as possible.

10. 10

    Garnish with chopped parsley and serve immediately, while the schnitzel is hot and crisp.

Notes

The source supplied only the dish name and a brief transcript; ingredient quantities and method were not visible. The ingredient list and instructions are therefore an informed reconstruction rather than a direct extraction of the creator's recipe.

Nutrition per serving

• main
• chicken
• schnitzel
• crispy
• shallow-fried
• honey-garlic
• weeknight dinner