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
CRISPY CHICKEN SCHNITZEL RECIPE
When you want a crispy, flavorful meat to serve with side dishes, try this Chicken Schnitzel. The thinly-sliced chicken tastes great with its seasoned panko breading crust.
Provided by Becky Hardin
Categories Main Course
Time 19m
Number Of Ingredients 11
Steps:
- Pour 1 ½ inches of oil into a large heavy pot or high-sided skillet. Heat the oil over medium-high heat to 360 degrees F.
- Whisk the flour, paprika, salt, garlic powder, and pepper together in one shallow bowl. In another shallow bowl, whisk the eggs and water. Place breadcrumbs in a third bowl.
- Place each piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or meat mallet to pound the chicken to ½- to ¼-inch thickness.
- Coat the chicken first in the flour, then dredge in the egg wash, and finally in the breadcrumbs.
- Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain, season both sides with salt and pepper to taste. Repeat with remaining chicken.
- Hold in a warm oven if not serving immediately. Serve garnished with parsley, with lemon wedges on the side.
Nutrition Facts : Calories 460 kcal, Carbohydrate 57 g, Protein 34 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 189 mg, Sodium 753 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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 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
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
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
Steps:
- Prepare the breading station: Set 4 large, shallow bowls or quarter sheet trays side by side in a row. Add flour in the leftmost bowl. Add the eggs and mustard into the second bowl. Whisk with a fork until combined well. Add the breadcrumbs into the third bowl. Leave the last one empty. You'll place your breaded chicken on it.
Nutrition Facts : Calories 444 kcal, Carbohydrate 60 g, Cholesterol 144 mg, Fiber 7 g, Protein 31 g, SaturatedFat 2 g, Sodium 1195 mg, Sugar 9 g, Fat 11 g, UnsaturatedFat 0 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
This is a very fast and delicious meal. You can freeze flattened chicken breasts for quick meal idea. My husband made this for me and I insisted on putting it on here for all of you to try.....I LOVE IT. Also, try using 1/2 bread crumbs and 1/2 panko instead of one or the other. It adds great texture.
Provided by hippichiclv
Categories Chicken Breast
Time 25m
Yield 2 schnitzels, 2 serving(s)
Number Of Ingredients 5
Steps:
- Flatten chicken breasts very thin between celophane and set aside.
- Beat eggs and water.
- Dip chicken breasts into egg mixture
- Dip chicken in bread crumb mix.
- Melt butter in skillet.
- Fry chicken 5 minutes on each side or until brown and crispy.
LEMON CHICKEN SCHNITZEL
Make and share this Lemon Chicken Schnitzel recipe from Food.com.
Provided by Mercy
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken horizontally into 1/4 inch thick slices. Place between 2 pieces of wax paper and flatten chicken. Sprinkle with lemon juice: let stand 10 minutes.
- In shallow dish combine flour, salt, thyme and celery salt; mix well.
- In another shallow dish, lightly beat egg with water. Dip chicken into flour, then into egg, then into bread crumbs. Place on lightly greased baking sheet.
- Bake at 400 degrees F/200 degrees C for 10-15 minutes or until chicken is no longer pink.
Nutrition Facts : Calories 455.9, Fat 6.9, SaturatedFat 1.9, Cholesterol 237.4, Sodium 962.2, Carbohydrate 33.6, Fiber 1.7, Sugar 2.5, Protein 60.9
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