GERMAN CHICKEN SCHNITZEL RECIPE
German Chicken Schnitzel Recipe, golden and crispy on the outside, and tender on the inside. It's ready in about 15 minutes. Great as a sandwich or a meal on its own with a salad on the side, this is the perfect family meal. Even fussy kids love a nice chicken schnitzel. It might be fried, but it's still so much better than any fast-food. Quick, easy, with a few simple ingredients, hard not to love it!
Provided by Daniela Apostol
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Place the chicken breasts on the work surface, cut them in 2 lengthwise, and bash them with a meat tenderiser. We need them as flat as possible, the thinner the slices, the better. It also reduces the cooking time, as they are perfectly cooked really quickly. I used organic chicken breasts, but any good-quality chicken breasts would do.
- Next, we need 2 large plates. On one plate we have plain flour, on the other breadcrumbs.
- Beat the egg lightly using a fork, then season with salt and pepper.
- Coat the chicken slices in flour, then dip in the egg mixture and in the end toss them well in breadcrumbs.
- Heat up the frying pan and add the sunflower oil.
- Fry the chicken schnitzels on both sides for about 2 minutes on each side until golden, then remove from the pan and place on a kitchen towel to remove the excess oil.
- Serve hot or cold with any sauce.
Nutrition Facts : Calories 969 kcal, Carbohydrate 62 g, Protein 37 g, Fat 62 g, SaturatedFat 7 g, Cholesterol 154 mg, Sodium 558 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
GERMAN CHICKEN
Boneless chicken breasts cooked over sauerkraut and covered in BBQ sauce. This sounds a little different, but I assure you, it is delicious! It is one of my family's favorites. The BBQ sauce makes the sauerkraut a little sweet. I like to serve this dish with mashed potatoes.
Provided by Lisa McKelvey
Categories World Cuisine Recipes European German
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 29.2 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 4.5 g, Protein 28.6 g, SaturatedFat 0.4 g, Sodium 1794 mg, Sugar 18.8 g
HäNCHEN-SCHNITZEL (CHICKEN SCHNITZEL)
Chicken Schnitzel is an impressive, yet easy dinner recipe that the whole family will love. Pair your schnitzel with some German Riesling and traditional German sides for a fun German themed dinner!
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 40m
Number Of Ingredients 8
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.
GERMAN CHICKEN
Make and share this German Chicken recipe from Food.com.
Provided by iewe7726
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In small skillet, cook bacon until crisp. Drain bacon on paper towels, crumble, and set aside. Cook onion and garlic in bacon drippings until crisp tender, about 4 minutes.
- In 9x13 glass baking dish, combine sausage, sauerkraut, tomato sauce and honey and mix well (you might want to spray dish with cooking spray to keep from sticking). Add cooked onion and garlic (including drippings) and stir.
- Sprinkle chicken breasts with salt and pepper and place on top of sauerkraut mixture. Sprinkle everything with the bacon.
- Cover with foil and bake for 55-65 minutes or until chicken is thoroughly cooked.
Nutrition Facts : Calories 293.4, Fat 8.9, SaturatedFat 2.8, Cholesterol 78.7, Sodium 1430.3, Carbohydrate 22.7, Fiber 2.9, Sugar 16.1, Protein 30.8
GERMAN CHICKEN CREAMY CORN
Post for Zaar Tour 2006. Its a super easy and tasty recipe but its has a lot of calories! I always enjoyed it!!!
Provided by katia
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet and brown the chicken.
- Cut the bacon in pieces and add it to the skillet.
- Add the corn and the mushrooms. Season with salt and pepper and then add the lemon juice and at last the water.
- Simmer for 50 minutes.
- Add the creme and simmer for another 10 minutes.
Nutrition Facts : Calories 605.3, Fat 42.7, SaturatedFat 15.4, Cholesterol 124.5, Sodium 289.6, Carbohydrate 31.1, Fiber 3.7, Sugar 1.1, Protein 29.3
CHICKEN SCHNITZEL
German Chicken Schnitzel recipe. This is a grandma recipe so you know it's going to be good. This easy meal only takes 15 minutes! Make sure to serve with classic German sides like potato salad, sauerkraut and spaetzle.
Provided by Pamela
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Put the chicken tenderloins in a shallow pan filled with all purpose flour. Flip the chicken so it's coated with flour on both sides.
- Crack 2 eggs in a bowl or pan, add vegetable oil, and a little bit of salt and pepper for flavor. Use a fork and gently beat the eggs, like you would do for scrambled eggs. Add your chicken to it. Flip to the other side to fully coat the chicken in eggs.
- Add bread crumbs to a bowl. One at a time, put the chicken in the bread crumbs, mixing the chicken around so it's fully coated in bread crumbs. Make sure it's coated completely - all sides and all nooks and crannies!
- Using a large pan, coat lightly in olive oil. The olive oil is going to help us fry the chicken.
- Once the pan is heated up, add chicken and cook on both sides, until browned, crisp and the internal temperature reaches 165 degrees. This will take about 10 minutes.
- Serve on plates with German sides, like potato salad, sauerkraut and spaetzle. Take a fresh lemon and give a little squeeze on top of your chicken schnitzel! Enjoy!
Nutrition Facts : Calories 305 kcal, ServingSize 1 serving
GERMAN CHICKEN
Steps:
- Place the chicken, chicken stock and white wine in a deep pot and bring to the boil.Add vegetables, except cabbage.Reduce heat and simmer until the chicken is very tender.Add the cabbage about 10 minutes before the end of cooking time.Transfer the chicken and vegetables to a serving dish. Reserve 500 ml of the chicken stock.Melt the butter in a pan, add cake flour and stir until the mixture forms a smooth paste.Add chicken stock and nutmeg and bring to the boil, stirring continuouslyPour over the chicken and vegetables.
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- Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1/2" and heat over medium-high heat until thermometer registers 315° (you want a moderate heat here because chicken breasts are so thin, they will cook quite quickly).
- Meanwhile, place flour in a shallow bowl. Whisk eggs and mustard in another shallow bowl. Place panko in a third shallow bowl. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, dip into egg mixture, turning to coat evenly, then carefully coat with panko, pressing to adhere. Working in 2 batches, fry chicken until golden brown and crisp, about 2 minutes per side. Transfer chicken to a wire rack set inside a baking sheet and season with salt.
- Top chicken with parsley and serve with lemon wedges alongside for squeezing over. Serve with Lemony Mint Tabbouleh.
15 CLASSIC GERMAN RECIPES EVERYONE SHOULD KNOW
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- Quark (Classic German Cheese) Favored in much of Europe, but somewhat hard to find in the U.S., quark can be made at home with little money and effort.
- German Potato Noodles. If you have leftover spuds, use them up by making badische schupfnudeln, or potato noodles. Browning them in butter gives them a delightfully toasty crust that tastes wonderful alongside schnitzel or any roast protein.
- Butternocken (Tasty Butter Dumplings) Just five ingredients stand between you and these delightful little butter dumplings. Butternocken are incredibly easy to make, even for beginners.
- German Beef Rouladen. German rouladen tastes like a special occasion, but doesn't require any fancy cuts or techniques. Just thin slices of beef browned, then braised in a simple red wine sauce would sub in for your typical roast on a Sunday evening.
- Simple Baked Fish With Apple. Catholics commonly eat fish on Ash Wednesday and throughout the Lent season, but this basic fish with apples tastes great all year round.
- Zurich Ragout (Zurcher Geschnetzelter) While the may sound like a mouthful, the traditional veal stew Zurich ragout sure tastes wonderful. Consisting of veal, pork loin, or chicken, and mushrooms smothered in a creamy white sauce with parsley and lemon zest, it makes a lovely supper alongside a German white wine.
- German-Style Mustard Pork Chops. These German-style mustard pork chops highlight one of Germany's favorite condiments. Dredged in seasoned flour then fried before covered in a wine and mustard sauce, this hearty one-pan meal packs a punch without taking a lot of time or complicated work.
- Milchreis (German Rice Pudding) Many countries in the world have their own take on rice pudding and Germany is no exception. For a satisfying and hearty dessert, combine short-grain rice, vanilla, milk, and sugar into a creamy, satisfying sweet.
- Alsatian Apple Cake. The Alsatian apple cake has a shortbread-like crust filled with apple slices and vanilla cream for a rich and creamy fall treat. It also doesn't require any fancy ingredients, so you may even have the goods in your kitchen already.
- German Christmas Cardamom Cookies. With its spicy, slightly medicinal taste, cardamom first appeared in folk remedies in the Middle Ages. Today, bakers use it to flavor desserts like these distinctly floral rolled German cookies that you may enjoy as part of a Christmas platter or anytime you want a unique pick-me-up.
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QUICK GERMAN CHICKEN SHNITZEL RECIPE WITH BREAD CRUMBS
From more.ctv.ca
Servings 2-4Total Time 10 mins
- Trim and clean any excess fat from the chicken breasts. Cut each chicken breast into two pieces, place between two pieces of plastic wrap.
- Using a meat tenderizer, pound out the chicken to approximately 4-5 inches in diameter. Next, in three separate bowls: Place the breadcrumbs in the first, flour in the second and two beaten eggs in the third.
- Season the flour with salt and pepper. Take the chicken and cover with flour, dusting off any excess.
- Next, place the chicken into the egg wash, completely cover and remove to drain the excess. Place into the bowl with breadcrumbs. Pat the breadcrumbs firmly so they form a good crust, covering all the chicken.
DARK BEER-MARINATED BBQ CHICKEN - GERMANFOODS.ORG
From germanfoods.org
Servings 4Category Entree
- Whisk together peanut oil and mustard in a large bowl. Whisk in beer and lemon juice until mixture is smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.
- In a charcoal grill, heat about 5 dozen charcoal briquettes until covered with white ash. Meanwhile, drain chicken and discard marinade.
- Use large tongs to push hot briquettes to one side of the grill. Away from the grill, spray grill rack evenly with non-stick cooking spray; place on grill. Place chicken parts on grill rack, on the coals side. Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
- Move chicken parts to the cool side of the grill; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more.
GERMAN CHICKEN SOUP WITH DUMPLINGS - FOOD & WINE
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Servings 8-10Total Time 3 hrsCategory Potatoes
- In a medium bowl, whisk the flour with the baking powder, salt, pepper and nutmeg. Add 6 tablespoons of water and mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to a small bowl, cover with plastic wrap and let rest at room temperature for 1 hour.
- In a large enameled cast-iron casserole, melt the butter. Add the onion, carrots and celery and season with salt and pepper. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, about 1 minute. Stir in the stock, bay leaves and potatoes and bring to a boil. Add the dumplings, cover and cook over moderately low heat, stirring occasionally, until the dumplings are puffed and cooked through, about 30 minutes. Stir in the cream and season with salt and pepper. Discard the bay leaves and serve.
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- Place the chicken in a baking dish filled with 1/2 in of water. Cut the butter into small pats, and place on top of the chicken. Roast at 325 degrees for about one hour, or until done. Baste with the pan juices several times during the roasting, every 15-20 minutes.
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