Crispy Chicken Schnitzel with Rice & Carrots
Thin-pounded chicken breast coated in seasoned breadcrumbs and pan-fried until golden, served over rice with bright shredded carrots. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pound each chicken breast between plastic wrap to 1/4-inch thick using a meat mallet or the bottom of a heavy pan.
Step 2
Whisk egg in a shallow bowl. Spread panko on a plate. Season both with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3
Coat each chicken breast in egg, then press into panko until fully covered on both sides. Set aside on a clean plate.
Step 4
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
Step 5
Sear chicken 3-4 minutes per side without moving until golden brown and cooked through (internal temp 165°F).
Step 6
Warm rice and carrots together in a bowl or microwave. Divide between plates, top with schnitzel, squeeze lemon over, garnish with parsley.
Tools you’ll need
- meat mallet or heavy pan
- plastic wrap
- 12-inch skillet
- shallow bowl
- plate for dredging
- instant-read thermometer
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
