Crispy spelt chicken schnitzel is a pan-fried cutlet coated in spelt flour and spelt breadcrumbs, fried until the crust turns deep gold and the chicken stays juicy inside. Spelt breadcrumbs give the coating a slightly nutty flavor and a firmer bite than regular breadcrumbs.
The chicken cooks in about 3 to 4 minutes per side over medium heat, and a thermometer reading of 165 F / 74 C tells you it’s done. Pound the cutlets thin and even so they cook at the same rate.
This one works well for a weeknight dinner. The breading steps stay simple, and you can prep the cutlets ahead and fry them right before serving.
One thing to watch: if the pan runs too hot, the crust browns before the chicken cooks through. Keep the heat at medium and check the first batch before frying the rest.
Why You’ll Love This Recipe
- Crust stays crisp thanks to the wire rack resting trick
- Spelt breadcrumbs add a nutty flavor over plain crumbs
- Cutlets can be breaded up to a day ahead
- Ready in 35 minutes with a short ingredient list
Ingredient Notes
- chicken breasts: Pound to an even 1 cm / 0.4 inch thickness for even cooking. Chicken thighs work too, but reduce frying time by a minute per side.
- spelt flour: Gives a lighter first dredge than regular flour with a mild, nutty note underneath the crumbs.
- eggs: Binds the breadcrumb coating to the cutlet. A light buttermilk works in place of egg if you prefer.
- spelt breadcrumbs: Use stale spelt bread blitzed in a food processor, or store-bought spelt crumbs. Regular breadcrumbs work but lose the nutty flavor.
- sunflower oil: Neutral oil with a high smoke point suited to pan-frying. Light olive oil is a fine substitute.
- lemon: Adds brightness at the table and cuts through the richness of the fried crust.
Crisp Pan-Fried Spelt Chicken Schnitzel with Lemon
Description
This chicken schnitzel gets its crunch from a double coat of spelt flour and spelt breadcrumbs, pan-fried until golden in a wide skillet.
Ingredients
For the Schnitzel
To Serve
Instructions
Prep the Chicken
- Butterfly each chicken breast and pound between two sheets of plastic wrap to an even 1 cm / 0.4 inch thickness. Season both sides with salt and pepper.
Bread the Cutlets
- Set up three shallow dishes: one with spelt flour, one with the beaten eggs, and one with spelt breadcrumbs mixed with paprika.
- Dredge each cutlet in the spelt flour, shaking off the excess, then dip in the egg, letting extra drip off.
- Press the cutlet into the spelt breadcrumbs, coating both sides evenly and patting the crumbs on firmly so they stick.
Fry and Serve
- Heat the sunflower oil in a 30 cm / 12-inch skillet over medium heat until it shimmers and reaches about 170 C / 340 F.
- Fry two cutlets at a time so the pan isn't crowded, 3 to 4 minutes per side, until the crust is deep golden and the internal temperature reaches 165 F / 74 C.
- Transfer the schnitzel to a wire rack set over a sheet pan to drain, rather than a plate, so the bottom stays crisp.
- Repeat with the remaining cutlets, adding more oil to the skillet if needed.
- Serve hot with lemon wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 262kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 4g20%
- Cholesterol 150mg50%
- Sodium 480mg20%
- Potassium 380mg11%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 45g90%
- Vitamin A 100 IU
- Vitamin C 4 mg
- Calcium 30 mg
- Iron 2.5 mg
- Vitamin D 10 IU
- Vitamin E 1 mg
- Vitamin K 2 mcg
- Thiamin 0.15 mg
- Riboflavin 0.2 mg
- Niacin 12 mg
- Vitamin B6 0.5 mg
- Folate 20 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 250 mg
- Magnesium 40 mg
- Zinc 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Pound cutlets to an even 1 cm thickness before breading
- Fry only two cutlets at a time in the skillet
- Check internal temp reaches 165 F / 74 C before serving
- Rest fried schnitzel on a wire rack, never a flat plate
