Honey Garlic Chicken Schnitzel

Ingredients

• 1 Chicken breast (Butterflied or pounded until thin and evenly sized; approximately 225 g of trimmed meat.)
• Salt (To taste; season lightly.)
• Black pepper (To taste; season lightly.)
• 0.5 cup All-purpose flour, first coating (For completely coating the chicken.)
• 2 Eggs (Beaten.)
• 0.5 cup All-purpose flour, second coating (For coating the chicken after the egg and forming the crispy layer.)
• 0.25 cup Vegetable oil (Approximate amount for pan-frying; some of the oil may remain in the pan.)
• 4 tbsp Honey (For the glaze.)
• 3 Garlic (Finely chopped; increase to taste if desired.)
• Cooked rice (Optional, for serving underneath the schnitzel.)
• Dipping sauce (Optional, to taste, for serving.)

Steps

1. 1

   Place the chicken breast on a cutting board and, using a sharp knife, butterfly it or slice it horizontally without cutting all the way through. Alternatively, cover it with plastic wrap and pound it with a meat mallet until thin and evenly thick.

2. 2

   Lightly season both sides with salt and black pepper.

3. 3

   Prepare three shallow dishes: one with the first portion of flour, one with the beaten eggs, and one with the second portion of flour.

4. 4

   Dredge the entire chicken breast in the flour, shaking off the excess. Then dip it in the beaten egg and finally coat it completely with the second layer of flour. Press gently so the coating adheres.

5. 5

   Heat the oil in a large skillet over medium-high heat. It should be hot and shimmering but not smoking; a pinch of flour should sizzle when it touches the oil.

6. 6

   Carefully add the breaded chicken to the skillet to avoid splattering. Fry for approximately 3 to 5 minutes per side, depending on the thickness, until the coating is golden and crispy and the center reaches 74 °C.

7. 7

   Remove the schnitzel and place it on a wire rack or paper towels to drain the excess oil. Keep it warm while you prepare the glaze.

8. 8

   Finely chop the garlic cloves so they distribute evenly throughout the honey.

9. 9

   Place the honey and garlic in a clean skillet over medium-low heat. Cook gently until the mixture begins to bubble and looks glossy; watch it closely so the honey does not burn.

10. 10

    Add the hot schnitzel to the skillet and turn it to coat it completely with the glaze. Alternatively, pour the honey-garlic glaze over the chicken just before serving to keep the coating crispier.

11. 11

    Serve immediately on its own, with your favorite dipping sauce, or over a bowl of hot rice. Enjoy it while it is hot, sticky, and crispy.

Notes

The original post does not specify the amount of chicken breast, flour, or oil; these quantities are practical estimates for two servings. Honey can burn quickly, so cook the glaze over medium-low heat. To preserve the crispy texture as much as possible, pour the glaze over the top instead of letting the chicken sit in the skillet.

Nutrition per serving

• main course
• chicken
• crispy
• fried
• quick
• honey and garlic
• high-protein