Description
Crispy chicken schnitzels with a bold Korean twist, these kimchi-infused cutlets bring heat, crunch, and serious flavor to your plate in just 30 minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1/4 cup kimchi brine
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Vegetable oil for frying
- 1 cup chopped kimchi
- 2 scallions, sliced
Instructions
- Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering.
- Set up dredging stations with flour, beaten eggs, and panko breadcrumbs mixed with garlic powder, salt, and pepper.
- Marinate chicken in kimchi brine for 10 minutes, then pat dry.
- Dredge each piece in flour, dip in egg, then coat with seasoned panko.
- Fry schnitzels for 3–4 minutes per side until golden brown and cooked through.
- Transfer to a wire rack and sprinkle with scallions.
- Serve with chopped kimchi on the side.
Notes
- Don’t overcrowd the pan to keep schnitzels crispy.
- Double dredging adds extra crunch.
- Kimchi brine tenderizes the meat and adds umami flavor.
- Reheat leftovers in the oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 schnitzel
- Calories: 410
- Sugar: 2g
- Sodium: 670mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg