Kitchen notes · a little help before you start
12 Minute Chicken Schnitzel
12 Minute Chicken Schnitzel brings together chicken breast, mayonnaise, and dijon mustard. The broiler is a separate finishing job. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 4 min
- Cook
- 8 min
- Total
- 12 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Budget (estimated)
- Low cost
A few quick notes
1. Keep an eye on the broiler finish
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
2. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
3. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
Chicken breast
Look at how this ingredient comes into the method: Cut chicken in half horizontally.
Mayonnaise
Look at how this ingredient comes into the method: Spread with mayonnaise then mustard, sprinkle with salt and pepper.
Dijon mustard
Look at how this ingredient comes into the method: Spread with mayonnaise then mustard, sprinkle with salt and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for 12 Minute Chicken Schnitzel
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve with salad and a crusty bread roll. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Preheat broiler to high and place the rack 8" from the heat source.
Which little step is worth remembering?
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
What check should I look for as it cooks?
Keep this part of the method in view: Broil for 8 minutes or until golden.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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