Recipe for Crispy Panko Schnitzel

Name: Recette de Schnitzel croustillant au panko
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Autrichien
Ingredients: 2 escalopes fines de veau, de porc ou de poulet; 2 œufs; 50 g de farine; 80 g de panko; Poivre; Sel; Huile neutre (tournesol ou colza) pour la cuisson; 1 citron (pour le service)

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Kitchen

Austrian

Portion

Preparation time

15 minutes

Cooking time

10 minutes

Calories

170

This updated schnitzel uses panko instead of traditional breadcrumbs for a lighter, incredibly crispy coating. Served with a wedge of lemon or a fresh salad, it's a simple, effective dish that's always a hit.

Author:

iRASSHAi

Image of Recipe for Crispy Panko Schnitzel

Ingredients

2 thin veal, pork, or chicken cutlets
2 eggs
50 g flour
80 g panko
Pepper
Salt
Neutral oil (sunflower or rapeseed) for cooking
1 lemon (for serving)

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Instructions

If necessary, lightly flatten the cutlets between two sheets of parchment paper. Season with salt and pepper.
Prepare three plates: one with the flour, one with the beaten eggs, and one with the panko.
Dip each cutlet successively in the flour (tap off any excess), then in the egg, then in the panko, without pressing too hard to keep it crispy.
Heat a generous amount of oil in a large skillet over medium-high heat.
Cook the schnitzels for 3 to 4 minutes on each side, until they are golden brown and crispy.
Drain on paper towels.

Recipe notes

Do not overload the pan to prevent the breadcrumbs from becoming soggy.

For an even more indulgent touch, add a little finely grated Parmesan cheese to the panko.

Serve immediately with a lemon wedge, potato salad, or green vegetables.

Nutrition

per serving: Calories; 170

Amount/serving % of recommended daily intake

Carbs: 32 grams; 11%
Protein: 6 grams; 12%
Fat: 2 grams; 3%
Saturated fatty acids: 0 grams; 3%
Trans fatty acids: 0 grams; 400%
Fiber: 3 grams; 11%
Sugar: 3 grams; 3%
Sodium: 487 milligrams; 21%
Iron: 2 milligrams; 12%
Potassium: 78 milligrams; 2%

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