Is it a schnitzel, is it chicken milanese? Honestly, I don’t know the difference but I can tell you that this herby, crispy chicken is everything you could want in a quick, family-friendly dinner. Golden on the outside, juicy on the inside, full of flavor, and on the table in under 30 minutes. It’s made with just a handful of ingredients which makes it perfect for those weeknights when you just want something easy that will satisfy everyone. You can use regular panko or easily swap in gluten-free panko or breadcrumbs if you prefer. Serve it with a fresh salad, roasted veggies, or over pasta for a nice and filling dinner. My kids love it with ketchup, I love it with tons of lemon squeezed over the top. You really can’t go wrong however you serve it! You can watch the full step-by-step of this recipe in this reel.
I like to make a large batch of this recipe for leftovers, but you could easily cut this in half if you’re just serving 2-3.
Ingredients
Serves 4-6
2 1/2 lbs thin-sliced chicken breasts
2 eggs, whisked
1 cup panko or gluten-free panko
1 tbsp Dalkin & Co Tuscan seasoning or Italian seasoning
1/2 tsp sea salt
1/4 tsp cracked pepper
2 tbsp freshly grated Parmesan cheese (or omit for dairy-free)
Avocado oil
Lemon for serving
Garnish with chopped parsley
Instructions
1. On a rimmed plate or shallow bowl, mix together panko, Tuscan seasoning, Parmesan, salt and pepper.
2. Whisk eggs in another shallow bowl.
3. Using a fork, dip each chicken breast into the egg, allowing the excess to drip off.
4. Then place the chicken into the panko mixture, pressing down slightly to get it fully coated. Flip it and coat the other side. Use a fork or spoon to scoop the panko mixture on top to coat any spots that need it. Repeat with all pieces of chicken.
5. Warm 3 tbsp avocado oil over medium heat until hot but not smoking. Cook chicken about 3 minutes per side, until golden and crispy. You may have to do this in batches depending on the size of your pan. Add more oil as needed to finish cooking all the chicken.
6. Use an internal meat thermometer to check the temperature of the chicken. If it hasn’t reached 165°F yet, place the chicken on a baking sheet and finish it in the oven at 375°F. It will depend on how thin the chicken is — some of mine finished on the stove, and some needed about 4 more minutes in the oven.
7. Remove from the stove and/or oven and squeeze lemon over the top, plus one more sprinkle of flaky salt. Serve with lemon wedges or slices on top. Garnish with chopped parsley. Enjoy!
Best served fresh out of the oven when it’s extra crispy. If you want to prep it and serve it later, you can par-cook it on the stove and then finish it in the oven just before serving. Enjoy!
