These heart shaped chicken schnitzels are crispy and delicious – better still, they’re so simple to make!
This is essentially butterfly chicken breast, just tweaked a little to make a heart shape. You know, just to share the love and all. Anywho, let’s see just how easy this is to make! Follow me…
Butterfly Chicken Breast
Butterflying chicken breasts isn’t just a novelty, it’s actually a really efficient way to cook chicken. By butterflying the chicken you not only ensure the meat will cook quicker, but most importantly that it’ll cook more evenly.
To butterfly a chicken breast, you’re essentially horizontally slicing it in half, but ensuring you keep it attached in the middle. I’ve found it doesn’t really matter which side you start from, so long as you slice very carefully and ensure you don’t go right through the meat. I usually just look at the breast and envision it folding out to see which way would make the best heart shape.
Heart Shaped Chicken Breast
To turn the butterflied breast into a heart you really just need to slice the very top, to form the curves of the heart. You can just trim around the edges if you need to. And that’s it!
Process shots: lay chicken breast on chopping board (photo 1), horizontally slice open, making sure it stays attached (photo 2), slice down the centre to open up then slice the very top (photo 3), lay over cling film (photo 4), gently pound until even thickness (photo 5), trim if needed then season with s&p (photo 6).
Now you could just fry the chicken as it is, but we’re gonna coat it in a really easy breading. Just for extra crispiness 😛
Panko breadcrumbs are great because they’re big and airy. As such, once they’re baked they come out nice and crispy. You’ll find these in the Asian section of most supermarkets.
Process shots: mix seasoning into flour (photo 1), coat chicken (photo 2), coat chicken in beaten eggs (photo 3), add seasoning to Panko (photos 4&5), coat chicken (photo 6).
The quickest and easiest way to cook the schnitzel is to shallow fry. You don’t need a huge amount of oil, we’re not deep frying. Just enough to comfortably coat the bottom of the pan. I recommend using an oil with a high smoking point like vegetable oil.
Can I bake these instead?
You can, and I’ve added a section on this in the recipe card notes section 🙂
Serving Heart Shaped Chicken Schnitzel
You could also turn it into a Chicken Parmesan if you’re really feeling the love! (photo below)
Love a good schnitzel? Check out my Pork Schnitzels with Bonus Sauce!
Alrighty, let’s tuck into the full recipe for these heart shaped chicken schnitzels shall we?!
How to make Heart Shaped Chicken (Full Recipe & Video)
Heart Shaped Chicken Schnitzel
- Large Pan & Tongs (for frying)
- 3 Large Shallow Dishes (for dredging)
- Clingfilm & Rolling Pin or Mallet (for pounding)
- Sharp Knife & Chopping Board
- Wire Rack & Paper Towels
Ingredients (check list):
- 4 large Chicken Breasts (boneless, skinless)
- 1 1/2 cups / 90g Panko Breadcrumbs (see notes)
- 1/3 cup / 50g Plain/All Purpose Flour
- 2 Eggs, beaten
- 1 cup / 250ml Vegetable Oil, or as needed
- 1 tsp EACH: Paprika, Garlic Powder, Salt plus more to taste
- 1/2 tsp Black Pepper plus more to taste
- Lemon Wedges, to serve
- Lay a chicken breast on a chopping board. Start on one side (either side, it doesn't make a huge difference) and begin very carefully slicing horizontally directly through the centre as if you were to butterfly it. When you get about half way through, open up the chicken and carefully slice down the middle to open it up more. Be careful to not slice all the way through. Make a slice at the top to create the two curves of the heart (see video below for guidance).
- Lay over clingfilm and gently pound until even thickness, but not so much the meat starts tearing apart. Trim around the edges to clean up the heart shape if you need to. Season both sides with a pinch of salt and pepper, then repeat with the remaining chicken breasts.
- Set up 3 bowls: 1st with flour, 1/2 tsp garlic powder, paprika & salt and 1/4 tsp black pepper. 2nd with beaten eggs. 3rd with Panko breadcrumbs and the rest of your seasoning. One by one dredge the chicken through the flour, into the eggs then finish in the breadcrumbs. Really ensure you thoroughly coat the chicken at each stage, namely the breadcrumbs.
- Heat up enough oil to comfortably fill the bottom of your pan. If you drop a few breadcrumbs in the oil they should rapidly sizzle. 1 pieces of chicken at a time, gently lower into the oil and fry for 3-5mins each side or until golden brown with the centre piping hot. Top up oil and bring up to temp in between batches if needed. Lay on wire rack with paper towels underneath once done.
- Serve schnitzels with lemon wedges and side of choice!
Quick 1 min demo!
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