One of my absolute favorite food is tasty, easy and pan-fried Chicken Schnitzels. I can eat this all day, and every single day without ever getting tired of, and I am not even exaggerating.

I have a love-hate relationship with fried food, but I suspect many of us have the same issue.

Well, I do try not to make it too often, but when I do it is a feast.

Pork or chicken cutlet or schnitzels are such a marvelous mate to serve with salad, over pasta, with potatoes or rice, or perhaps in a sandwich or a wrap.

As you can see there are literally tones of possibilities. To be honest, my family is obsessed with it as much as I am.

Every time when my kids have friends over pork or chicken schnitzels need to be made as well as pasta and sauce. PERIOD!

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I am probably spoiling people too much, but I love having these teenagers over.

On top of all, I enjoy feeding them homemade food and getting some positive feedback.

This is such a stupidly easy recipe, and I know you will love it.

I have decided to share this recipe simply because so many asked for it. Even though I have pork schnitzels, and the method is almost the same.

TAP HERE FOR MY AMAZING PORK SCHNITZEL RECIPE

Anyhow, if you get the chance to make my Chicken Schnitzels, please tag me on Instagram.

@sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me.

I love seeing your creativity and hearing your thoughts.

RECIPES YOU MIGHT LIKE:

EASY CHICKEN MARSALA

INDIVIDUAL CHICKEN POT PIES

CHICKEN FAJITA SKEWERS

EVERYTHING BAGEL BAKED CHICKEN

Yield: Serve 4

Chicken Schnitzels

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Easy and tasty recipe for my amazing Chicken Schnitzels

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 4 skinless, boneless chicken breasts halves
• Salt and freshly ground black pepper on each cutlet
• 1/2-3/4 cup all-purpose flour (I used gluten-free)
• 3 large eggs, well mixed
• 2 cups breadcrumbs (any type works fine)
• 4-5 tablespoons oil
• Freshly chopped parsley
• Lemon wedges

Instructions

1. Place the chicken breasts on the cutting board and remove if there is any fat. Cut a large chicken breast half in half diagonally lengthwise. See pic below.
2. Place each cutlet in a large plastic bag or use plastic wrap (film), one at a time, and pound them so they are approximately 1/2 inch in thickness.
3. Season each chicken cutlet with a pinch of salt and ground black pepper.
   Prepare 3 bowls, one with flour, second with well-mixed eggs and the last with bread crumbs. I add a pinch of salt and pepper to eggs, some people add in the flour. NOTE* You do not need much salt as breadcrumbs are usually seasoned. If they are not, season accordingly. Add a good pinch of salt, pepper and maybe herbs if the crumbs are not seasoned.
4. Place each piece of chicken in the flour, coating both sides, and shaking off any excess. Next, dunk it into the whisked egg, let any excess liquid drain off. Then coat it with breadcrumbs. Set aside until ready. At this point, you could place them in the airtight container and keep in the fridge for a couple of days. I like adding a wax paper or kitchen paper towel in between each uncooked chicken cutlet.
5. Place a large skillet over medium heat and add the oil. Once the oil is hot but not smoking, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 2 minutes and then flip it over to finish cooking. I like flipping it twice so about 8 minutes per schnitzel and I cook 2 to 3 at the time depending on the size of the skillet. If the skillet or a frying pan is small, like 8 inches I cook only one at the time.
6. Each piece should be golden brown on both sides.
7. Remove the chicken to a kitchen paper towel-lined plate and repeat the process with the remaining chicken.
8. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of freshly chopped parsley, and season with more salt if needed.

Notes

Did you make this recipe?

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Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.

If you like chicken salad or egg salad than you will love these low carb lettuce wraps. Addition of peas is optional, of course. However, they add such an amazing burst of sweetness.

You can add carrots or corn, or addition of all. Well, I think it just comes down to your personal preference.

It is all about creating something that you like. Taste and feel your food and see how you can develop a meal with your own twist.

CLICK HERE FOR MORE FUN CHICKEN LUNCH IDEAS

Also, from time to time I would add eggs and sometimes I would skip including them.

The best part of this kind of salad is that you can use any chicken breast, although I would totally recommend rotisserie chicken.

Most of the time we do have leftovers after getting a large rotisserie chicken from the store and this is what we make.

It is just such a delicious and easy way to make lunch or even dinner.

My husband and I devoured this tray of lettuce wraps. I did not even miss bread or additional carbs.

That being said, I will probably slice some tomatoes and avocado the next time I serve these.

This salad reminds me greatly of my Russian Olivier Salad, except that I did not add smoked ham and boiled potatoes.

Oh, I can’t even tell you how much I love that salad that’s why I created this one. Something similar, but still somewhat different.

Please do check out my delicious and extremely easy Russian Olivier Salad because I have a feeling that you guys will love it.

Anyhow, if you make my amazing Chicken and Egg Salad Lettuce Wraps please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance. I really appreciate all your support!

You may also like:

• Easy Chicken Salad Recipe in a yummy croissant
• School Lunch Box with Amazing Chicken Salad Sandwich
• Asian Style Chicken and Pineapple Lettuce Wraps

Yield: Serves 4

Chicken and Egg Salad Lettuce Wraps

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Easy and tasty lunch or fun appetizers. Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 1/2-2 cup pull apart rotisserie chicken breast
• 4 large boiled eggs, chopped
• 1 cup frozen peas, defrosted (optional)
• 2 kosher pickles, diced
• 2 tablespoons mayo
• 1 teaspoon yellow mustard
• 1/2 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• salt to taste
• 1 Butterhead lettuce

Instructions

1. Use any leftover chicken breast such as oven-roasted chicken or even boiled, however, my recommendation is rotisserie. Take the skin off and pull off chicken breast meat off. Shred and pull apart with two forks or with your hands. Place in a large mixing bowl.
2. Boil eggs, 6 minutes in the boiling water. Submerge eggs in cold water, break them a bit and leave for 5 minutes before peeling. Peel eggs and chop into small pieces. Add eggs to the mixing bowl.
3. Add diced pickles, lemon juice, a dash of salt and pepper, then mix it by tossing it.
4. Now, add mayo and mustard and mix it to coat everything very well. Keep salad in the fridge before serving.
5. Wash and separate butter lettuce or any lettuce on hand and add about 2 tablespoons of the salad in the middle of the lettuce cup.
6. I like garnishing it with a dash of black pepper and sweet paprika or red hot chili pepper flakes. This really depending on your personal preference.
7. Enjoy!

Notes

The salad could be refrigerated and in airt tight container for up to 3 days. That is for the best taste.

If you do not like peas, please omit or add corn or carrots.

Did you make this recipe?

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I dare to say that Zesty Rosemary Lime Chicken Wings are absolutely mouthwatering especially made in the Air Fryer.

I mean, you do not have to be a chef or even a good cook to make these. So simple, yet packed with flavor.

We just love the zesty chicken wings with the aroma of lime and frequent rosemary. It is the most intoxicating smell.

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As you all know we love a good meal, and we have once a week family movie night. It fills my heart when we are all together for a couple of hours without any phone distraction.

I cherish these moments. Now that our oldest one, Aleks, leaving for University this Fall, I am even more determined not to skip on these small moments like our move nights.

Unexplainably, the time flew by. I know it is cliche to say, but it is so true. Well, I feel like he was just last week this mischievous little boy, running around the house in his Spiderman undies.

I will not cry! Promise. I just wanted to say to all young parents, treasure each moment. Treasure!

Anyhow, back to my wings. So, I made these since we all love them, but most importantly I wanted to test recipes that we can make quick in our air fryer.

I made some tasty cauliflower with this and the meal was completely done. Most importantly, we all loved it, and it tastes absolutely phenomenal.

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I hope you all like this recipe. Also, you can make these in the oven. Always make sure to turn them around about halfway at 400F. The best way to cook them in the oven is on one of those baking racks or grills.

The heat will travel all around the chicken wings so the taste will be tasty, but it is not necessary. You can make it in the regular baking pan, too.

I will link my favorite items from the Amazon, below under the recipe. That is just in case if you are wondering. As an Amazon Affiliate, I am happy to recommend my favorite products that I use or had in the past.

If you get inspired and try Air Fryer Zesty Rosemary Lime Chicken Wings, please tag on Instagram. @sandraseasycooking, using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: 4 SERVINGS

Air Fryer Zesty Rosemary Lime Chicken Wings

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An easy way to make chicken wings.

Prep Time 5 minutes

Cook Time 20 minutes

Marinade Time 30 minutes

Total Time 55 minutes

Ingredients

• 8-10 Chicken Wings
• SEASONING
• 1 tablespoon Lime Juice
• Zest of One Lime
• 1 tbsp. Dried Rosemary
• 1 teaspoon Chili Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Ground Black Pepper
• 1 tablespoon Olive Oil

Instructions

Rub all the ingredients on the chicken wings and marinade for about 30 minutes. You may keep it in the large airtight container or a large ziplock bag. Lime will tenderize the chicken even more, and allow the spices and herbs to penetrate through.

Place the chicken wings in the one layer. If your fryer is larger then you may use more wings. Mine is 6 Qt. and I can cook 8 regular size wings comfortably, to up to 10.

Turn the air fryer 375 F for 20-25 minutes, depending on the size and power of your fryer. Halfway through I turn them around to get the same nice golden color. I don't think it's necessary per se to turn it around but I do it and it works wonderfully for me.

Notes

If the chicken wings are frozen, just defrost them because obviously, you will not be able to marinate frozen chicken wings.

Did you make this recipe?

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