Eggless Chicken Schnitzel - Lara Abdulhadi (2024)

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While people with egg allergies will appreciate this version of Chicken Schnitzel – I promise you other’s will to.

I personally hate egg wash and dredging food with eggs for easy coating. If I can manage an alternative without ruining the end result, trust me I’ll go the other way.

I’ve been told that a great option to avoid eggs is melted butter before rolling it in the spices or coating, but I found that you can usemilk or yogurt.

The trick is to ensure that your fish or chicken fillet piece is dry so the coating sticks. If you feel that no matter what you do it doesn’t try, a coat of flour seasoned with salt will help remove the excess moisture.

This recipe however doesn’t call for flour, I haven’t had any problems with the coating falling off while frying.

Ingredients

4 Boneless Chicken Breasts Cut lengthwise and dried using paper towels

Dredge Station 1

1 1/4 cup Milk
1 TSP Salt

Dredge Station 2

1 1/2 cup Bread crumbs you can use Panko crumbs
1 TSP Salt
1/2 TSP Black Pepper
1 TSP Paprika

Instructions

Wash your chicken with water and vinegar and allow it to dry completely.
Use paper towels to remove excess moisture and cut lengthwise.
In a bowl big enough to fit a chicken breast, mix the milk and salt.
Also in a big enough bowl to fit a chicken breast, mix the bread crumbs, salt, pepper, and Paprika
Working one chicken breast at a time, soak in milk, and then press down in the bread crumbs.
Make sure it's fully coated with the bread crumbs before repeating with others.
Cover with cling film and allow it to sit in the fridge for 30 minutes so the coating sticks properly.
Take it out of the fridge 15 minutes before frying to ensure a tender and soft finish.
Fry until golden and serve with garlic dip or fries.

Video

Keyword Chicken Scallop, Chicken Schnitzel