Crispy High-Protein Chicken Schnitzel with Rustic Mash & Lemon Asparagus

Recipe by

SuccessFitness

Ingredients

For the Chicken Schnitzel:
2 large chicken breasts (300g), butterflied or pounded thin
1/4 cup plain flour (30g)
1 scoop unflavored whey protein isolate or powder (30g)(optional for extra protein)
2 large eggs (100g)
3/4 cup panko or whole wheat breadcrumbs (45g)
1/3 cup freshly grated parmesan cheese (30g)
2 tsp smoked paprika (6g)
1 tsp garlic powder (3g)
1 tsp onion powder (3g)
1 tsp dried parsley (2g)
1/2 tsp kosher salt (2g)
1/2 tsp black pepper (1g)
Zest of 1 lemon (2g)
Olive oil spray

Prepare the Chicken:
Pound or butterfly chicken until very thin. Set up 3 bowls: flour mixed with protein powder, then beaten eggs, then panko, parmesan, paprika, garlic, onion, parsley, salt, pepper, and lemon zest. Dredge chicken in flour mix, then egg, then press firmly in panko mixture.
Cook the Schnitzel:
Place on lined baking rack, spray generously on both sides with olive oil. Air fry at 400°F (200°C) for 10–12 min (flipping halfway), or bake at 425°F (220°C) for 16–18 min, or pan-fry in a light layer of olive oil until crisp/golden and cooked through. Rest, then sprinkle with salt and squeeze of lemon.
Mash the Potatoes:
Boil potatoes in salted water until fork-tender (14-16 min). Drain, then mash with yogurt, butter, milk, green onions, salt, and plenty of black pepper. Add extra salt if needed!
Roast the Asparagus:
Place asparagus on baking tray, toss with oil, garlic, salt, pepper, and half the lemon slices. Roast at 425°F (220°C) for 10–13 min until just tender and slightly charred. Serve with fresh lemon.
Serve:
Plate chicken schnitzel with a pile of creamy mash and roasted asparagus, top with parsley and more lemon.

Store all components separately for best reheating results.

Schnitzel best reheated in oven/air fryer to keep crisp.

Use extra mash/asparagus with poached eggs for a killer breakfast!