Heart Shaped Chicken Schnitzel
These heart shaped chicken schnitzels are crispy and delicious - better still, they're so simple to make!
Cost: £2 / $2.50
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
- 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!
a) Panko Breadcrumbs - Panko breadcrumbs are great because they're larger and airy, meaning they come out extra crunchy when they're cooked. You'll find them in the Asian section of most stores.
b) Can I bake these? - Yep! You'll want to toast the breadcrumbs first though. To do that just melt 2 tbsp butter in a pan and stir in your breadcrumbs over medium heat until golden. Remove and leave to cool. Then follow the recipe as instructed and then bake at 425F/220C for 10-12mins until the chicken begins to crisp, take out and carefully flip. Rotate tray and place back in the oven for another 5-10mins or until the chicken is golden crispy.
c) How to make a heart shaped chicken parmesan? - The easiest way is to just top with the cook schnitzel with marinara, then mozzarella and parmesan, then pop under the grill and broil until golden. For a more detailed recipe just slice the chicken into a heart shape then follow my Chicken Parmesan recipe.
d) Serving - I typically serve the schnitzel wit Fries or Wedges and lemon wedges. Check out all my Sides though for inspiration!
e) Calories - per schnitzel assuming 2 tsp soaked up per schnitzel:
Calories: 493kcal | Carbohydrates: 24.47g | Protein: 54.83g | Fat: 19.48g | Saturated Fat: 3.674g | Polyunsaturated Fat: 7.769g | Monounsaturated Fat: 6.243g | Trans Fat: 0.07g | Cholesterol: 233mg | Sodium: 1186mg | Potassium: 874mg | Fiber: 1.4g | Sugar: 1.51g | Vitamin A: 206IU | Calcium: 69mg | Iron: 2.8mg