BAKED CHICKEN SCHNITZEL
Growing up, chicken schnitzel was a classic. I decided to make this dish oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad. Tastes great the next day cold too! It's a family-favorite! Enjoy with fresh squeezed lemon juice.
Provided by Chef V
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
- Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
- Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
- Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
- Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 382.7 calories, Carbohydrate 40.2 g, Cholesterol 127 mg, Fat 9.1 g, Fiber 2.9 g, Protein 33.1 g, SaturatedFat 2.2 g, Sodium 809.8 mg, Sugar 2.6 g
AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL
Tasty and easy to make. Kids love it and you all will want more!
Provided by PaZchut
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 26m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
- Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
- Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
- Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.3 g, Cholesterol 79.4 mg, Fat 8 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 1.6 g, Sodium 727.3 mg, Sugar 6.1 g
CHICKEN SCHNITZEL
Provided by Molly Yeh
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.
- Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.
- Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.
- Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.
CHICKEN SCHNITZEL
Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried. These are usually a big hit with the kids.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on with your fingers.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
- Wipe skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour broth mixture over cutlets.
Nutrition Facts : Calories 506 g, Fat 28 g, Protein 45 g
CHICKEN SCHNITZEL
I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.
Provided by PanNan
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
- In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
- Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
- For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
- Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
- Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
- Wipe the skillet clean with paper towels.
- Heat butter until melted and add wine.
- Heat 30 seconds and stir in broth and lemon juice.
- Season with salt and pepper.
- Simmer 2 minutes.
- Pour broth mixture over cutlets and serve.
- Garnish with parsley and lemon slices.
CHICKEN SCHNITZEL WITH MUSHROOM SAUCE
Steps:
- Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
- Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
- In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.
PANKO-COATED CHICKEN SCHNITZEL WITH CAPERS AND LEMON
Chef Thomas Keller makes this at the French Laundry restaurant. it is the best schnitzel i have had and that includes in Germany and Austria. The Panko breadcrumbs really make this dish
Provided by MarraMamba
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
- In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
- Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.
CRISP CHICKEN SCHNITZEL WITH LEMONY HERB SALAD
This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms. Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets.
Provided by Melissa Clark
Categories dinner, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.
- Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.
- Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).
- When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.
- Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 9 grams, Sodium 873 milligrams, Sugar 4 grams, TransFat 0 grams
EASY CHICKEN SCHNITZEL
Great recipe from Cooking Light, August 2005 The mustard egg dip helps keep the chicken moist. I use the thin sliced chicken and longer time grilling in the pan so I don't have to cook in the oven.
Provided by Princess Lisa
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
- Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
- Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.
Nutrition Facts : Calories 325.1, Fat 10.7, SaturatedFat 2.4, Cholesterol 157.4, Sodium 579.8, Carbohydrate 13.5, Fiber 1, Sugar 1, Protein 41.2
CRISPY CHICKEN SCHNITZEL WITH GARLIC-ONION GRAVY
Steps:
- Preheat the oven to 325 degrees F.
- For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.
- Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.
- Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes - this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.
- To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.
- Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly - this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.
- Wine paring: Riesling or sparkling wine.
CREAMY ASPARAGUS SAUCE WITH CHICKEN SCHNITZEL
Creamy asparagus sauce served with chicken schnitzel. A very easy sauce and meal that impresses guests. Serve with mashed potatoes and fresh corn.
Provided by julesrollo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
- Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
- Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
- Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
- Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.
Nutrition Facts : Calories 635.5 calories, Carbohydrate 49 g, Cholesterol 165.9 mg, Fat 37.4 g, Fiber 3.1 g, Protein 26.2 g, SaturatedFat 13.3 g, Sodium 626 mg, Sugar 2 g
CHICKEN SCHNITZEL
Pounded thin chicken breasts with Cheerios® cereal coating and lemon wedges. Serve with pommes frites (French fries) or hot German potato salad.
Provided by Dale
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h21m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.
- Place flour in a bowl. Beat eggs together in a separate bowl. Mix crushed oat cereal, garlic powder, salt, and black pepper together in large resealable plastic bag.
- Dredge each chicken breast in flour and dip into eggs, allowing excess egg to drip back into bowl. Transfer coated chicken to cereal mixture; seal bag and shake until evenly coated. Place coated chicken on a plate and refrigerate for 1 hour.
- Heat oil in a 12-inch skillet over medium-high heat; fry chicken until browned, 3 to 4 minutes per side. Transfer chicken to a paper towel-lined plate and squeeze lemon over each.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 24.4 g, Cholesterol 162.2 mg, Fat 17 g, Fiber 3.9 g, Protein 31.8 g, SaturatedFat 3.5 g, Sodium 434.6 mg, Sugar 0.7 g
CHICKEN SCHNITZEL
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Using a meat mallet or pounder, flatten the chicken cutlets in between 2 pieces of plastic wrap.
- Using 3 separate shallow bowls, place the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in one bowl. Next, combine the egg and milk in the second bowl, and then put the breadcrumbs into the last bowl.
- Coat the chicken with the flour, then dip into the milk-egg mixture and finally into the breadcrumbs, turning to coat.
- In a large skillet on high heat, add the oil then the chicken schnitzel and fry for approximately 1 minute per side, or until cooked through.
CHICKEN SCHNITZEL RECIPE BY TASTY
Crispy chicken for everyone! Our version of schnitzel is pan-fried to golden brown perfection and finished with a squeeze of lemon and shower of parsley for brightness. Serve alongside your favorite side dishes, sliced atop a salad, or between bread for a crispy chicken sandwich.
Provided by Tasty
Categories Lunch
Time 26m
Yield 4 servings
Number Of Ingredients 9
Steps:
- On a cutting board, slice the chicken breasts in half horizontally, creating 2 thin pieces. Place the chicken breasts, 1 at a time, in a large zip-top bag. Use a meat mallet to pound the chicken to ¼-inch-thick. Transfer the chicken to a cutting board and blot dry with a paper towel. Season the chicken on both sides with salt and pepper.
- In a shallow bowl, whisk together the flour, 1 teaspoon salt, and 1 teaspoon pepper. In another shallow bowl, beat the eggs. Add the panko to a third shallow bowl.
- Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko, making sure all sides are covered. Transfer the chicken to a clean cutting board.
- Heat the vegetable oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the chicken and cook until golden brown, 2-3 minutes per side. Transfer the chicken to a paper towel-lined plate and season with salt. Serve the chicken schnitzel with lemon wedges and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 563 calories, Carbohydrate 46 grams, Fat 25 grams, Fiber 1 gram, Protein 37 grams, Sugar 1 gram
CHICKEN SCHNITZEL WITH PAN-ROASTED GRAPES
No matter how you spin it, making schnitzel is a bit of a process. But by starting with thinly sliced chicken breasts, or chicken cutlets, this recipe removes the most time-consuming step - pounding the chicken - and makes schnitzel more doable on a weeknight. The contrast in temperatures and textures from the pan-roasted grapes and tangy sour cream make for perfectly balanced bites. Serve with a simple green salad with a lemony vinaigrette.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large (12-inch) sauté pan over medium. Add the grapes, 1 1/2 tablespoons rosemary, the vinegar, 1/2 teaspoon salt and a pinch of black pepper. Cook for 5 to 7 minutes, tossing often and smashing down some of the grapes with the back of a wooden spoon as they begin to soften. Transfer the grapes and their juices to a small dish. Wipe out the skillet with a damp paper towel and set aside. In another small bowl, combine the sour cream, 2 teaspoons lemon juice (reserve the zest for serving), and 1/2 teaspoon salt.
- Place the flour in a shallow bowl or rimmed plate. In a second bowl, whisk together the eggs and mustard until smooth. In a third bowl, mix the panko with the remaining 1 teaspoon minced rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Pat dry the chicken with a paper towel and season with salt and pepper. Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, and finally, the panko mixture. Place the prepared breasts on a plate until ready to cook. (At this point, the chicken breasts may be covered and stored in the refrigerator for several hours before cooking.)
- Heat 1/4 cup grapeseed oil in the sauté pan over medium-high heat. When the oil is hot (it should sizzle if you drop a bread crumb into the pan), place two breasts, evenly spaced, in the pan and cook for 1½ to 2 minutes on each side, until golden brown and just cooked through. Transfer to a plate lined with a paper towel and sprinkle with salt. Add the remaining 2 tablespoons grapeseed oil to the pan and repeat the process with the other two breasts.
- Transfer the chicken to a serving platter, spoon the grapes on top and sprinkle the lemon zest over the chicken. Serve with the lemon-sour cream on the side.
CHICKEN SCHNITZEL WITH WARM POTATO SALAD
Wolfgang Puck says about his weinerschnitzel: "This is a recipe from my childhood, an Austrian classic. It's one of the most popular dishes at Spago where we serve it with mache, frisée, balsamic vinegar and pumpkinseed oil. But for me, it's perfect with just a fingerling potato salad." He modified his weinerschnitzel to chicken for the People Magazine article 'Dinner for 4 under $10", which was published February 22, 2010. Cook/prep time does not include rest time for potatoes. This would pair nicely with an Austrian riesling. Taken from People magazine and posted for ZWT.
Provided by alligirl
Categories Chicken
Time 35m
Yield 4 dinner entrees, 4 serving(s)
Number Of Ingredients 19
Steps:
- Potato Salad:.
- Prepare the marinade; in a bowl, combine all the ingredients.
- Whisk until well blended; set aside.
- In a large saucepan, combine the potatoes, garlic, thyme and salt.
- Cover with enough water and bring to a boil.
- Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).
- Strain and allow to cool at room temperature.
- Slice into 1/4-inch-thick round slices.
- Add to the reserved marinade for at least 20 minutes before serving.
- Preheat oil to 375 degrees F in a heavy, deep saucepan.
- To prepare schnitzel:
- Season the chicken cutlets with salt and pepper.
- Dredge in flour; dip in egg wash.
- Coat with panko or breadcrumbs.
- Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
- Place one cutlet on each of four dinner plates.
- Garnish with lemon sections.
- In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds.
- Divide onto the four prepared plates.
PORK, VEAL, OR CHICKEN SCHNITZEL
I have read the other schnitzel recipes listed but none of them are made exactly the same as the way I was taught by a German GuestHouse (like a inn in Germany)Owner when we lived there 1975-1978. All the tradition schnitzels I ate while there were made with either veal or pork. Many Americans make it with Chicken Breasts. I make it most often that way as well since it is cheaper and tastes just as good. If using pork or veal cutlets use one in place of each chicken breast mentioned below.
Provided by CarrolJ
Categories Chicken
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
- 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
- Place a piece of breast in between 2 large pieces of wax paper.
- Using the smooth side of a meat tenderizer, pound until very thin.
- (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
- After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
- When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
- Place the flour in another container next to the seasoned eggs.
- Place the bread crumbs in another container on the other side of the seasoned eggs.
- Start heating up the cooking oil in a large frying pan on medium high heat.
- DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
- After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
- Fry until golden brown on each side.
- Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
- When finished cooking serve with slices or wedges of fresh lemon.
- NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
- I find it is good with most side dishes.
- It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.
Nutrition Facts : Calories 1134.4, Fat 65.9, SaturatedFat 10.1, Cholesterol 261.5, Sodium 2932.1, Carbohydrate 88.4, Fiber 4.7, Sugar 3.7, Protein 45.2
CHICKEN SCHNITZEL WITH ANCHOVY-CHIVE BUTTER SAUCE
Steps:
- Mix panko and paprika in shallow dish. Beat egg to blend in small dish. Sprinkle chicken with salt and pepper and dip into egg, then panko, coating completely.
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken and cook until browned, crisp, and cooked through, turning once, about 4 minutes per side. Transfer chicken to platter. Add remaining butter and anchovies with capers to skillet. Cook over medium heat until mixture turns brown, mashing anchovies to blend into butter, about 1 minute. Add wine; simmer until slightly reduced, stirring occasionally, about 2 minutes. Stir in 1 1/2 tablespoons chives.
- Spoon sauce over chicken and sprinkle with remaining 1/2 tablespoon chives. Serve with lemon wedges.
PAN-FRIED CHICKEN SCHNITZEL-STYLE
This is an adaption of the usual veal Schnitzel that makes it more affordable in my house. I think that it's just as good and it doesn't take all that long either. By all means use fresh herbs if you have them but I have to use dried because I can't grow them.
Provided by Annacia
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk eggs and mix with milk.
- Mix the chopped herbs with the bread crumbs.
- Cut each chicken breast in half (widthwise to make them thin) and place between two pieces of plastic wrap and pound them evenly with a butcher's mallet until they are 1/8 of an inch thick.
- Season with salt and fresh cracked black pepper.
- Lightly coat each piece with all purpose flour.
- Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs.
- Heat a pan to medium heat and sauté the chicken in olive oil for 2 - 3 minutes per side.
- Serve with a wedges of fresh lemon.
CHICKEN SCHNITZEL WITH DILL AND SESAME
All the delicious crunch of fried chicken, with less mess-that's the elevator pitch for schnitzel. Pounding the breasts into thin cutlets helps them cook in a flash. We season the flour and the panko mixture, not just the meat, and add sesame seeds for a nuttier crunch. Serve the dish with Watercress-Apple Relish for a bright, peppery counterpoint.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 175°F. Arrange chicken in a single layer on a large cutting board and cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 1/4-inch thickness. Season chicken on both sides with salt and pepper.
- Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk egg in another dish until thoroughly combined (no clear streaks remaining). In a third dish, combine panko with sesame seeds and dill; season. Working one at a time, dredge chicken pieces in flour, turning to evenly coat and shaking off any excess. Dip in egg, turning to evenly coat and allowing any excess to drip back into dish. Dredge in panko mixture, turning and pressing with your hands as necessary to fully coat. Transfer to a rimmed baking sheet lined with a wire rack and let stand 10 minutes.
- Heat 1/4-inch oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers, carefully add 1 or 2 cutlets in a single layer (do not crowd pan). Cook, flipping once, until chicken is just cooked through and panko turns crisp and golden brown, 4 to 6 minutes total (if panko begins to darken too quickly, reduce heat slightly). Transfer to a wire rack set inside a rimmed baking sheet and keep warm in preheated oven while frying remaining pieces. Serve, with relish and mustard alongside.
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