Login
Create Account
Chicken Schnitzel
Tell a FriendRate this recipe:
Rating : 5
-
Brief Description
Classic chicken schnitzel recipe that allows you to pound out the day's stress during the preparation.
-
Main Ingredient
chicken
-
Category: Poultry
-
Cuisine: German
-
Prep Time: 20 min(s)
-
Cook Time: 20 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Posted By: gardner.marilyn
-
Posted On: Sep 22, 2022
Number of Servings:
Ingredients:
- 4 - skinless, boneless chicken breasts, 4 oz. each, pounded to 1/8-inch thickness
- - kosher salt and ground black pepper
- 1 cups - all-purpose flour (for dredging)
- 2 - large eggs
- 1 tablespoons - Dijon mustard
- 2 cups - whole wheat or regular panko (Japanese breadcrumbs)
- 2 tablespoons - canola oil, divided
- 2 tablespoons - unsalted butter, divided
- - chopped flat-leaf parsley
- - lemon wedges
Directions:
Line a baking sheet with waxed paper; season chicken breasts with salt and pepper.
Place flour on a plate. Beat eggs and Dijon mustard together until blended in a shallow bowl.
Place 1 cup panko in another shallow bowl or baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process.
Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly. Carefully coat with panko, pressing panko gently to stick to chicken. Transfer chicken to prepared baking sheet.
Heat 1 Tablespoon oil and 1 Tablespoon butter in a large skillet over medium-high heat -- the pan should be large enough to hold 2 chicken breasts at a time. Add 2 chicken breasts to the skillet and cook until golden brown on both sides, about 8-10 minutes. Transfer chicken breasts to a paper towel-lined plate and season with salt.
Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
Comments