Chicken Schnitzel
This Chicken Schnitzel delivers 65g protein and 1809 calories per serving—a calorie-dense option for muscle-building phases. Four servings cook on the stovetop in quick prep time, making it ideal for post-workout meals or refeed days. Built for lifters prioritizing protein intake during high-calorie training blocks.
Ingredients
- •Chicken Breast, Boneless Skinless(780g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •1 Tsp Salt (Divided, $0.04)
- •1 Tsp Black Pepper (Divided, (Freshly Cracked) $0.16)
- •Flour, All-Purpose, White(120g)
- •Egg, Whole, Large(100g)
- •1 Tbsp water ($0.00)
- •Garlic powder(5g)
- •Parsley, Fresh(5g)
- •Bread Crumbs, Panko, Dry(300g)
- •Parmesan Cheese(65g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Vegetable oil(480g)
- •Lemon
Instructions
- 1Gather and prepare all ingredients.
- 2Take each chicken breast and cut it evenly down the middle, lengthwise. Place each cutlet into a ziplock bag or between two sheets of plastic wrap. Then, with a meat tenderizer mallet or rolling pin, gently pound each piece to ¼-inch thickness. Season them with ½ teaspoon of salt and ½ teaspoon of black pepper and set them aside.
- 3Grab 3 medium bowls or shallow dishes. In the first bowl, combine the flour, ½ teaspoon salt, and ½ teaspoon of black pepper. In the second bowl, whisk together the egg, water, garlic powder, and parsley. In the third bowl, mix the panko and grated Parmesan.
- 4To bread the chicken, coat each piece in flour, shake off any excess, and transfer it to the egg bowl. Coat it in the egg wash, letting any extra drip off, then transfer to the panko. Coat it in panko, pressing it to ensure the chicken is fully covered. Then place all the breaded chicken onto a sheet pan.
- 5Once all the chicken has been breaded, heat the oil in a skillet to 350°F-375°F over medium heat. Once the oil is hot, carefully place one piece of breaded chicken into the oil. Do not overcrowd the skillet, and work in batches.
- 6Fry the chicken undisturbed for 3-4 minutes, until golden brown. Using tongs, gently flip and continue cooking for 2-3 minutes, until the internal temperature reaches 165°F.
- 7Once the chicken is done, place it on paper towels to drain. Make sure to maintain the oil temperature at 350°F and continue frying until all the pieces are done cooking. Serve with a squeeze of fresh lemon and enjoy.
Nutrition — Per Serving
1809
calories
65g
protein
136g
fat
- Carbohydrates
- 80g
- Saturated fat
- 23.6g
- Sodium
- 967 mg
- Dietary fiber
- 4.3g
4 servings per batch · ~464g each
Macro data sourced from USDA FoodData Central
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How much protein does Chicken Schnitzel have per serving?
Each serving contains 65g of protein and 1809 calories with 136g fat and 80g carbs. This extremely high-calorie recipe is meant to be divided into multiple portions per serving or shared across more than 4 people.
How long does Chicken Schnitzel take to prep?
Chicken Schnitzel is marked as quick prep and nominally yields 4 servings on the stovetop, though the calorie density suggests smaller portion sizes or serving to more people. One cooking session produces the full batch.
Is Chicken Schnitzel good for muscle gain?
At 65g protein per serving, Chicken Schnitzel is extremely protein-dense for muscle-building goals, though the 1809 calories per serving requires careful portioning into smaller meals. This works best as a high-calorie option during dedicated bulk phases.
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