Best German Chicken Schnitzel Recipes

Hähnchen schnitzel (German pan fried breaded chicken cutlets) Recipe - (4.3/5) image

Provided by á-39535

Number Of Ingredients 13

2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumb (made from 3 slices white bread or purchased bread crumbs
1/2 cup grated parmesan cheese
4 (6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice

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. Place chicken cutlets between two sheets of waxed paper and beat as thinly as possible with a meat mallet. 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.

German Chicken Schnitzel image

Provided by Nancy J. Patrykus

Categories Chicken

Time 20m

Number Of Ingredients 10

2 pounds, chicken breasts.split,boned and skinned
1/3 c flour
1/4 tsp salt
1/8 tsp pepper
2 eggs, beaten
2 Tbsp water
1/2 c dry bread crumbs
1/3 c parmesan cheese
1/3 dash(es) butter
lemon wedges for serving

Steps:

1. Flatten chicken to 1/8 inch. Combine flour and seasonings, coat chicken. Dip into combined egg and water, coat with combined cheese and crumbs.
2. Chill 30 minutes. Fry in butter 6 minutes. Turning once. Serve with lemon wedges.
3. I have made these, using those round butter crackers, crushed..... because I was out of bread crumbs. Turned out real tasty. A nice alternative,you might like to try.
4. Great with mashed potatoes, and green beans. Food for the Gods!