Cooking with Carson: You will love this Chicken Schnitzel recipe

It was hard storing the leftovers instead of immediately eating them



Perfect with pasta salad or a nice cold one

CARSON HOLLAND, Evergreen columnist


Buckle your seatbelt, strap yourself in and ready your engines.

It’s chicken time.

If you remember the old adage, it seems that after a long search, my girlfriend has finally found the answer. The chicken crossed the road to wind up in your pan, a tasty introduction to the world of frying that will make some schnitzel to impress your friends. If you haven’t heard of schnitzel, it is usually referring to a thin piece of meat being breaded before being fried.

For those who have not taken the steps of hot oil and breading, frying can represent something of an obstacle in the cooking world. Whether it is hands covered in flour and breadcrumbs or the fear of getting splashed by oil, there are legitimate concerns with frying. Think of this recipe as a guide; you do not want to miss out on this potential.

The chicken itself, if cooked correctly, is a delicious mixture of flavors and crunch that highlights the juiciness of the chicken. Whether you put it on a sandwich or dip it into your favorite sauce, this chicken is one of my favorite meals.

Paired with some delicious macaroni salad (which will be featured next week) I have my school lunch packed and ready to go; all of the students I teach are sure to be jealous.

And don’t worry, even if you have to cut into the chicken to make sure it is cooked, the flavor will stay in.

Hope you enjoy it!


4 chicken breasts (pounded thin)

1 1/2 cups of Progresso garlic and herb bread crumbs

1/2 cup flour

2 eggs

1 tablespoon of Brianna’s Caesar Salad Dressing (optional, but do not skip out on it)

1/8 cup grated Parmesan cheese

Salt, pepper, garlic powder, onion powder and paprika 

1/2 of a lemon

1 cup of vegetable oil (use enough to cover the bottom of your pan)

Prepping and Breading the Chicken

Slice the chicken breasts in half, pounding it either with a mallet or pan to half an inch

Using the spice mix, season the chicken by pressing and rubbing the mix in

Take three separate plates: one with flour, one with egg and one with the breadcrumbs

Add spice mix to the flour and mix thoroughly

Add cheese into the breadcrumbs

Beat eggs into a bowl with salad dressing

Designate one hand dry and one hand wet

Dip the chicken into the flour mix and leave no unfloured spots

With the wet hand, place chicken in egg mixture and then transfer to breadcrumbs, pressing firmly in 

Frying the Chicken

Add oil to a pan so that it covers the bottom, heating to medium heat 

After about three to five minutes, add a pinch of flour into the oil and see if it fries to check if it is ready

Using tongs, lay chicken into the oil away from you

You can cook three to four at a time depending on the size of your pan, but do not overcrowd

Cook for four to five minutes on each side or until fully cooked (golden brown on the outside)

Final Steps

Place the chicken on a paper towel to drain the excess oil

Immediately sprinkle with salt after being fried 

Squeeze a lemon over the cooked chicken to increase added flavor


If you recreate this recipe or any other recipe, use the hashtag #cookingwithcarson