Easy Chicken Schnitzel Food

CHICKEN SCHNITZEL

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.

AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL

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.

BAKED CHICKEN SCHNITZEL

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).

CRISPY CHICKEN SCHNITZEL RECIPE

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.

HäNCHEN-SCHNITZEL (CHICKEN SCHNITZEL)

Steps:

• Cut each chicken breast in to two, thin cutlets, by slicing them through the side, as if you were butterflying them, but go ahead and cut right through. Salt and pepper both sides of each of your 4 chicken cutlets. Place them between two sheets of plastic wrap and pound them thin using a meat mallet or rolling pin, to 1/8 inch thick. Set the cutlets aside.
• Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch deep. Heat the oil and butter over high heat until it begins to crackle. (Tip: Toss a pinch of bread crumbs into the hot oil, if crackle and crisp up nicely, but don't burn, then you know your oil is ready.)
• While the oil is heating, place the flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
• Dip each pounded chicken cutlet in flour, covering it completely.
• Then, dip the cutlet in the beaten eggs, moistening it entirely and letting any excess drain off.
• Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
• Immediately transfer the breaded cutlet to the hot oil. Fry for 1-2 minutes, each side until golden brown. Transfer the cutlet to a paper towel lined platter or wire rack.
• Repeat with another cutlets.
• After frying 2 cutlets, add the remaining 2 Tbsp of butter and additional oil if necessary. Heat the oil/butter mixture again to frying temperature, and continue frying your remaining two cutlets.
• To serve, garnish the chicken schnitzel with lemon slices and parsley. Serve with spätzel, fries, braised cabbage, and/or German potato salad.

EASY CHICKEN SCHNITZEL RECIPE

Steps:

• Add panko to one bowl, flour to one bowl, eggs to one bowl, and milk to one bowl.
• Dip chicken in milk, then flour, coating well.
• Dredge in egg after flour, and finish in panko breadcrumbs.
• Shake off excess.
• Add oil to nonstick pan, preferably one with a deep lip to prevent splattering.
• When oil is hot, add breaded cutlets.
• Fry 4-5 minutes, until crispy golden brown on one side.
• Flip chicken using long handled tongs.
• Fry additional 2-5 minutes until chicken is 165 degrees internal temperature and golden brown.
• Serve immediately with lemon slices, fresh diced green onion, and spaetzle!

EGGLESS CHICKEN SCHNITZEL

Steps:

• Wash your chicken with water and vinegar and allow it to dry completely.
• Use paper towels to remove excess moisture and cut lengthwise.
• In a bowl big enough to fit a chicken breast, mix the milk and salt.
• Also in a big enough bowl to fit a chicken breast, mix the bread crumbs, salt, pepper, and Paprika
• Working one chicken breast at a time, soak in milk, and then press down in the bread crumbs.
• Make sure it's fully coated with the bread crumbs before repeating with others.
• Cover with cling film and allow it to sit in the fridge for 30 minutes so the coating sticks properly.
• Take it out of the fridge 15 minutes before frying to ensure a tender and soft finish.
• Fry until golden and serve with garlic dip or fries.

SCHNITZEL

Steps:

• Place the pork chops on a cutting board and put a large piece of clingfilm over it and pound with a rolling pin, large knife, or mullet to about 0.2 inches (0.5cm) without making holes in it. Season with salt and pepper on each side. Repeat with the other pork chops.
• In a shallow bowl, beat the eggs lightly with the cream. Put flour on a plate and the breadcrumbs on another.
• Dip each schnitzel in the flour on both sides, then drench through the egg mixture, and lastly turn in the breadcrumbs until evenly covered but don't press the schnitzel in the mixture.
• In a large frying pan, heat 1/4-inch oil or clarified butter (about the thickness of a finger) over medium heat until a breadcrumb sizzles and quickly browns. If using oil then add 2 Tbsp butter to the pan, it will foam a bit.
• Drop escalopes in the pan (depending on the pan you have to cook the schnitzel in batches) and cook until golden brown on the bottom about 2-4 minutes depending on the size, then turn over and cook until the other side is golden and the schnitzels are done about 1-3 more minutes.
• Transfer to a plate lined with kitchen paper to quickly blot the excess oil, then immediately serve garnished with a lemon slice.

EASY CHICKEN BREAST SCHNITZEL- FRENCH STYLE

Steps:

• Clean and slice the chicken breast horizontally into thinner pieces.
• Grab a deep frying pan and pour the vegetable oil into it. Heat the oil while you prepare the chicken.
• Prepare a plate with flour where you add salt and pepper. Mix well.
• Prepare another dish with beaten eggs.
• Take one slice of meat and toss it in flour on both sides.
• Shake the excess flour.
• Transfer to the other plate and dip the meat into the egg.
• Place the coated chicken in the pan and fry on medium-high heat for about 4-5 minutes on each side, or until golden brown.
• When done, transfer the schnitzels to a plate and serve warm or cold.

CHICKEN SCHNITZEL

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.

EASY CHICKEN SCHNITZEL

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.

CHICKEN SCHNITZEL WITH FRESH MOZZARELLA, CHERRY TOMATOES AND PESTO

Steps:

• Here we go! Firstly, let's get totally set up. Get out three large bowls. In bowl one, place the flour and season with salt and pepper. Next up in bowl two, crack the 2 eggs and add in the milk. Give this a stir. Lastly, in bowl three add in the panko crumbs and season with salt and pepper. Set all three bowls to the side.
• Next up we are going to flatten out the halved chicken breasts. Don't get intimidated by this. We want to make them about 5mm thick. So, what you are going to do is slice the breasts in half horizontally. After doing this you will have 2 similar sized halves. Next, lay one piece on a cutting board, cover with a piece of plastic wrap, and then flatten the breast with a meat mallet or rolling pin.
• Once all of the chicken is pounded thin, let's kick on with the crumb. Firstly, drop the breast into the bowl of flour and make sure chicken is fully covered. Next up, the egg mixture. Again, make sure breast is fully covered by the egg mixture. Finally, into the panko crumbs. You can give the crumbs a bit of a pat to ensure they stick to the chicken.
• Now, place a pan with about a 1 cm of oil onto the stove over medium high heat. Once oil is hot but not smoking, slowly place the chicken into the oil. Let fry until golden brown, (about 3 minutes) then flip and fry the other side. Once golden on both sides, remove from pan and let drain on a piece of paper towel or a wire rack. Continue until all pieces are cooked. Place on a sheet pan.
• Next up, get the oven ripping hot. Set to 500. While oven is heating, dress the chicken with the pesto, then the mozzarella, and then the cherry tomatoes. Once oven is to temp, slide tray in oven and let cook for 8 minutes or until cheese is melted. I finished the cooking by turning the broiler on high to brown the cheese and tomatoes slightly.
• If you don't have access to an oven, simply place dressed chicken back into the pan over medium heat and place a lid on the pan. Let the locked-in heat melt the cheese and BOOM! Done!

CHICKEN SCHNITZEL

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.

EASY CHICKEN SCHNITZEL

Steps:

• Rinse the chicken breasts and pat them dry using paper towels. Cut off any gristle or bone remnants. Using a sharp knife, cut the meat lengthwise into slices about one-third inch thick.
• Pound the slices with a mallet gently because the chicken meat is tender. Salt both sides.
• Prepare the plain flour. Crack the eggs into a shallow dish, and beat them with a fork. Next, pour some breadcrumbs onto the work surface.
• In this order (flour-egg-breadcrumbs), coat the slices on both sides. Finally, shake the breadcrumbs off the cuts so that they don't burn later in a frying pan.
• Pour about ⅔ inch (1.5 cm) of oil into the pan; the schnitzels should swim in the oil while frying. Heat the oil to medium heat. Place the fillets carefully in the hot oil and shallow fry them on both sides until golden brown.
• Place the fried chicken schnitzels on paper napkins to drain off excess fat. Keep them warm before serving.

CHICKEN SCHNITZEL

Steps:

• Prepare a wire rack in a rimmed baking sheet, and line a plate with a triple layer of paper towels. Place bread crumbs in a large shallow dish. Spread flour in a second large shallow dish. In a third shallow dish, beat together eggs and 1 tablespoon vegetable oil.
• Working with one piece of chicken at a time, place chicken between two sheets of parchment paper or plastic wrap, and pound to an even thickness, between 1/8- and 1/4-inch thick. Pat cutlets dry with paper towels and season with salt and freshly ground black pepper.
• Bread the cutlets one at a time by first dredging thoroughly in flour and shaking off excess flour. Next coat with egg mixture, and allow excess to drip back into dish. Coat cutlet evenly with bread crumbs, pressing crumbs to ensure they adhere to the cutlet. Place cutlets on prepared wire rack and allow coating to dry, about 5 minutes.
• In a large Dutch oven, heat remaining 2 cups vegetable oil over medium-high heat to 375 degrees. Lay 2 cutlets into the oil without overlapping and cook, moving cutlets continuously and gently until wrinkled and light golden brown, about 1 to 2 minutes per side.
• Transfer to prepared paper-lined plate. Flip and blot cutlets several times to remove excess oil. Repeat with remaining cutlets. Garnish with fresh parsley and serve with lemon slices.

AIR FRYER CHICKEN SCHNITZEL

Steps:

• Pat chicken breast dry, then cut in half horizontally through the center.
• Place the chicken steaks between two pieces of parchment or baking paper, and roll them with a rolling pin until they are around ½ inch thick.
• Place the breadcrumbs in a large shallow bowl. Mix the flour, garlic powder, salt, and pepper in another large bowl.
• Place chicken into the flour mixture and toss to coat.
• Add egg to the bowl with the chicken, split the yolk, and toss to coat.
• Preheat air fryer to 360°F (180°C).
• Place each piece of chicken schnitzel into the breadcrumbs, and turn to coat thoroughly. Transfer to a plate, and press the bread crumbs onto the chicken to help them stick.
• Lightly brush or spritz the chicken schnitzels with oil.
• Place chicken schnitzels in air fryer basket [Note 2]. Ensure they are not touching. You may need to cook the schnitzels in batches depending on the size of your air fryer.
• Air fry chicken schnitzels until golden brown and at least 165°F/74°C in the center [Note 3]. This will take approximately 10-12 minutes. Carefully turn the schnitzels halfway through the cooking time if required for your air fryer [Note 4].

CHICKEN SCHNITZEL RECIPE BY TASTY

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!

EASY CHICKEN SCHNITZEL RECIPE

Steps:

• Mix all-purpose flour with ½ teaspoon salt in a bowl or shallow dish.
• Mix the breadcrumbs with ½ teaspoon salt in another bowl.
• Whisk the eggs in a third bowl until the white and yolk are fully incorporated.
• Slice each chicken breast in half horizontally.
• Dip each chicken slice into the flour mixture, then eggs, then breadcrumbs. Set the chicken slices aside.
• Heat the oil in a deep, heavy pot over medium-high heat.
• Once the oil reaches 350 F, add a few chicken strips and cook for 3 minutes. Turn and cook the other side for 3 more minutes.
• Repeat with additional strips until all of the chicken is cooked.
• Drain the chicken strips on a paper towel.
• Serve with lemon juice and chopped parsley, if desired.